Step 1: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Step 2: Add the chopped onion to the skillet with the pork. Cook until softened, about 3-4 minutes. Then, add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
Step 3: Stir in the coleslaw mix. Cook, stirring occasionally, for 5-7 minutes, or until the cabbage has softened but still retains a slight crispness.
Step 4: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, brown sugar, and water. Pour the sauce over the pork and vegetable mixture in the skillet. Toss to coat everything evenly.
Step 5: Cook for another 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld. Taste and adjust seasonings if needed (more sriracha for heat, more soy sauce for saltiness, etc.).
Step 6: Remove from heat. Divide the egg roll in a bowl into serving bowls. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your delicious egg roll in a bowl!