Egg Roll Soup - cooking recipe

Ingredients

1 lb ground pork
3 garlic cloves, minced
2 teaspoons ground ginger
1 tablespoon olive oil
1 small head of cabbage, shredded
2 carrots, shredded
1/2 cup soy sauce (more or less depending on saltiness of chicken broth)
8 cups chicken broth (more or less depending on size of cabbage)
8 egg roll wraps
cooking spray

Preparation

Brown ground pork along with minced garlic, ginger and olive oil.
While meat is browning, shred cabbage and carrots.
Once meat has cooked through add cabbage and carrots and if desired a bit of sesame oil.
Once veggies are cooked a bit, add your broth, enough to cover all the cabbage and then a bit more, and add soy sauce, how much depends on your taste and how salty your canned broth is.
Bring your soup to a boil, and then simmer until your egg roll wrappers are done.
cut egg roll wrappers into strips and place on a sprayed pan. Bake at 325 for about 10 minute or until they are crispy and just browned.
Serve soup with more soy sauce if desired, and top with crispy egg roll wraps!