Directions:
Cook the Pork:
In a large pot, heat olive oil over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spoon. Drain any excess fat.
Add Aromatics:
Add the diced onion, garlic, and grated ginger to the pot. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add Broth and Vegetables:
Stir in the chicken broth, soy sauce, and rice vinegar. Bring the soup to a simmer and add the shredded cabbage and carrots. Season with black pepper and salt to taste.
Simmer:
Let the soup simmer for 10-15 minutes, or until the cabbage and carrots are tender.
Serve:
Ladle the Egg Roll Soup into bowls and top with green onions, sesame seeds, or a drizzle of sriracha for a little heat. 
Tips:
Add a handful of bean sprouts for extra crunch.
For a low-carb option, skip the rice and enjoy as is!
This Egg Roll Soup is hearty, flavorful, and a healthy take on a takeout classic—perfect for a warm, comforting meal!
