Preheat oven to 425°F.

Cover a cookie sheet with parchment paper.

Lay the egg roll wrappers on the prepared cookie sheet. In a small bowl, whisk the egg white and water. Brush each egg roll wrapper very lightly with the egg white mixture. Sprinkle with dried dill and dried basil. Place into the oven and bake for 5 minutes or until just golden brown. Set aside.

Meanwhile, heat the olive oil in a large soup pot over medium-low heat. Add the onion, garlic, sage, and thyme. Cook until the onion is translucent; do not allow it to brown.

Add the zucchini and dill. Sauté for 4–5 minutes, until zucchini is a little shiny.

Add the stock. Simmer for 15–20 minutes, or until the zucchini is soft.

Using an immersion blender, right in the pot, purée the soup until creamy. This can also be done in batches in a blender.

Add the lentils. Simmer, stirring occasionally, for 8 minutes.

Ladle the soup into bowls. Holding a spiced egg roll crisp over the pot to catch the spices that may fall off, break each into uneven shards and stand a few in the center of each bowl.