1. Prep the vegetables by shredding the cabbage, grating the carrot, and finely dicing the onion. Mince the garlic and ginger and set everything aside so it’s ready when the pan is hot.

2. In a large, heavy skillet, heat the sesame oil and neutral cooking oil over medium-high heat. Add the ground pork and cook, breaking it into crumbles with a wooden spoon, until browned and no pink remains, about 5 to 7 minutes. Spoon off any excess grease if needed.

3. Add the diced onion to the skillet with the browned pork. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the minced garlic and ginger and cook for 30 seconds, just until fragrant.

4. Pile the shredded cabbage and carrot into the skillet. Toss everything together with the meat and aromatics. Cook for 5 to 7 minutes, stirring often, until the cabbage is tender but still slightly crisp and the carrots have softened.

5. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, and sriracha. Pour the sauce over the cabbage mixture and toss well so every strand is coated. Let the mixture simmer for 2 to 3 minutes so the flavors meld and the sauce lightly thickens.

6. Stir in the sliced green onions and toasted sesame seeds, reserving a little of each for garnish. Taste and season with the kosher salt and black pepper if needed, adjusting the heat with extra sriracha if you like it spicier.

7. Spoon the Egg Roll in a Bowl into serving dishes. Top with the reserved green onions and sesame seeds and serve hot as is, or over steamed rice or cauliflower rice for a heartier meal.