Step 1: Heat 1/2 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the pork aside.
Step 2: Add the remaining 1/2 tablespoon of sesame oil to the same skillet. Add the chopped yellow onion and sauté for 3-4 minutes until softened.
Step 3: Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Step 4: Add the coleslaw mix to the skillet. Cook, stirring frequently, for 5-7 minutes, until the cabbage has softened and wilted to your desired tenderness.
Step 5: Return the cooked ground pork to the skillet with the vegetables.
Step 6: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha (if using), and black pepper. Pour the sauce over the pork and vegetable mixture in the skillet.
Step 7: Stir everything together to ensure all ingredients are well coated with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Step 8: Remove from heat. Serve immediately, garnished with fresh chopped green onions and a sprinkle of sesame seeds. Enjoy your delicious egg roll in a bowl recipe!