Turn your favorite takeout appetizer into a complete meal with this egg roll soup recipe. Shredded veggies, ground pork, and a flavorful broth all contribute to making this easy 30-minute soup.
Preheat oven to 400°F. Brush both sides of egg roll wrappers with oil. Cut each into 4 squares; arrange on a baking sheet. Bake 4 to 6 minutes or until brown, turning once.
Meanwhile, in a 4- to 5-qt. Dutch oven cook ground pork, onions, carrots, ginger, and garlic over medium-high heat until meat is browned. Drain off fat. Stir in broth, soy sauce, salt, and pepper.
Bring to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in cabbage and water chestnuts. Cook and stir 1 to 2 minutes or until cabbage is wilted. Top servings with egg roll crisps and, if desired, drizzle with mustard.