• Cook Pork: Heat a large pot or Dutch oven to medium and add pork. Saute, breaking it up as it cooks, for 4-5 minutes.
• Set Aside: Use a slotted spoon to remove the pork from the pot and add it to a paper towel lined plate to drain and set aside. If it is a high fat pork, discard some oil that remains in the pan, but leave just a little for flavor.
• Saute Auromatics: Add 1 tablespoon of sesame oil to the pan and then add garlic, ginger, and onion. Saute for 2-3 minutes, turning to coat in oil.
• Add Veggies: Add the shredded cabbage and saute for another 5-6 minutes, stirring often. Add soy, oyster sauce, the last tablespoon of sesame oil, and white pepper, and mix well.
• Boil and Simmer: Add the chicken stock and bring it up to a boil. Reduce to a gentle simmer and let simmer for 10 minutes. Add the carrots, pork, and then let it simmer for another 20 minutes.
• Meanwhile, make crispy egg roll wrapper topping.

Crispy Egg Roll Wrapper Strips

• Make Your Own Dough: Add flour and salt to a medium bowl. Give a quick mix and then create a well.
• Add Egg: Crack the egg into the well, then use a fork to whisk the egg, incorporating the edges of the well while whisking. Slowly add the warm water, one tablespoon at a time, mixing more and more of the dough as you add.
• Create Dough: Continue mixing until a shaggy dough is formed. Remove the dough from the bowl and place it on a floured surface. Knead for 2-3 minutes until a smooth, slightly tacky dough is formed. If the dough is too sticky, add more flour. If the dough is too dry and not holding together, add a bit more water.
• Cut Dough: Cut the dough into 4 equal parts. Wrap the dough you're not using in plastic wrap and set aside. Flour a large cutting board or clean surface and use a rolling pin to roll the dough out as thin as you can. Flour the rolling pin and surface as needed to prevent sticking. Once a large thin disc is rolled out, gently transfer it to parchment paper. Use a knife or pastry wheel to cut long 1/4 - 1/2 inch wide strips and then cut across to cut 2-3 inch long strips. Set aside and repeat with the rest of the dough.
• Premade Egg Roll Wrappers: If using pre-made egg roll wrappers, just cut then into the 2-3 inch by 1/4 - 1/2 inch strips.
• Fry: Add 3-4 inches of vegetable or peanut oil to a pot and heat over high until it reaches 375°F or use the wooden spoon test to check to see if the oil is ready (see recipe notes). Add dough strips to oil and fry for about 30-60 seconds then turn and let fry another 30-60 seconds until golden brown. Remove with a slotted spoon and let drain on a paper towel-lined plate. Repeat with all dough strips.
• Serve and Enjoy! Ladle soup into bowls, garnish with diced green onion and top with crispy egg roll wrapper strips and enjoy!