Mix the minced pork with ginger, onion, corn flour, soy sauce, and pepper. Stir until well combined and sticky. Shape the mixture into small bite-sized balls and set aside.

Beat the eggs with a pinch of salt until well mixed. Heat a non-stick pan over low heat. Pour a thin layer of beaten egg, wait for it to set, then gently roll it into a log shape. Remove and let it cool. Slice into bite-sized rolls.

In a pot, bring water or stock to a boil. Add soup powder.
Add the pork balls and cook until done. Do not stir roughly to prevent breaking the meatballs.Add the Serve by placing soup into a bowl, adding pork balls and sliced egg rolls. Garnish with culantro and serve warm and wait until it expands. Season the soup with fish sauce and soy sauce to taste.