Egg Roll Soup - cooking recipe

Ingredients

2 tablespoons vegetable oil, plus more (for frying)
2 lbs boneless pork ribs, sliced thin (chicken is fine, too)
4 garlic cloves, minced
1 small head of cabbage, shredded (about 6 cups)
2 small carrots, shredded (about 1 cup)
1 small bunch green onion, sliced (about 1/2 cup)
8 cups chicken stock (I used 50-50 veggie & beef stock instead)
1 teaspoon ginger, freshly grated
1/4 cup soy sauce, plus more for serving
10 egg roll wraps, cut into thin strips

Preparation

Heat oil in a large soup pot and saute pork until no longer pink.
Add garlic and cook until fragrant.
Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
Reduce to a simmer and cook for 30 minutes until vegetables are soft.
Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
Drain well on paper toweling.
When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.