• Add the meat to a large saucepan or Dutch oven and cook over medium heat. Cook for 4–5 minutes, breaking it up as it cooks.
• After removing the pork from the saucepan with a slotted spoon, place it on a platter covered with paper towels to drain. Put aside. If the pork is heavy in fat, remove most of the leftover oil from the pan; save a small amount for taste.
• Add onion, ginger, and garlic to a skillet with 1 tablespoon of sesame oil. After two to three minutes, flip and coat with oil.
• Add the shredded cabbage and cook, stirring often, for an additional five to six minutes.
• Mix thoroughly after adding the soy, oyster sauce, final tablespoon of sesame oil, and white pepper.
• When the mixture comes to a boil, add the chicken stock. Lower the heat to a low simmer. After 10 minutes of simmering, add the pork and carrots, and continue to simmer for an additional 20 minutes.
• Prepare the crispy egg roll wrapper topping in the meanwhile.

Crispy Egg Roll Wrapper Strips

• If you're preparing your own egg roll wrapper dough, fill a medium-sized basin with flour and salt. After a little mixing, make a well.
• After cracking the egg into the well, stir the mixture with a fork, being sure to include the well's sides. One spoonful at a time, gradually add the warm water, mixing in an increasing amount of dough.
• Continue until the dough starts to get shaggy. Take the dough out of the bowl, transfer it to a floured surface, and knead it for two to three minutes, or until a smooth, slightly sticky dough forms. To make the dough less sticky, add flour. If dough isn't sticking together and is too dry, add a little extra water.
• Divide dough into four equal pieces. Put the dough you won't be spreading out aside after wrapping it in plastic wrap.
• Roll out the dough as thinly as possible using a rolling pin on a large floured cutting board or counter. To avoid sticking, dust the rolling pin and surface with flour as needed. After rolling out to a large thin disk, carefully place it on parchment paper. Cut long strips that are 1/4 to 1/2 inch broad with a knife or pastry wheel. Then, cut crosswise to create strips that are 2-3 inches long. Put away the parchment paper.
• Proceed with the remaining dough. Alternately, create as much as you like and save the remaining dough for a future use by storing it in the refrigerator or freezer.
• Simply cut the pre-made egg roll wrappers into strips that are 2-3 inches by 1/4 to 1/2 inch if you're using them.
• To verify if the oil is ready, use the wooden spoon test or add 3–4 inches of vegetable or peanut oil to a skillet and heat over medium heat until the oil reaches 375°F (see recipe notes).
• Dredge dough strips in oil, frying for 30 to 60 seconds, then flipping and frying for an additional 30 to 60 seconds, or until golden brown. Removing with a slotted spoon, allow it drain on a dish covered with paper towels. Continue doing this with all of the dough strips.
• Pour soup into dish, add chopped green onion and crispy egg roll wrapper strips on top, and serve!