Heat the neutral oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the chopped yellow onion and sauté for 3 to 4 minutes until translucent.

Add the ground pork (or alternative protein) to the skillet. Break up the meat with a wooden spoon and cook until it is fully browned, about 6 to 8 minutes. Drain any excess grease from the skillet and discard.

Reduce the heat to medium. Push the cooked meat to one side of the pan. Add the minced garlic and grated ginger to the empty space and cook for 1 minute until fragrant. Stir the garlic and ginger into the ground meat mixture.

In a small bowl, whisk together the soy sauce (or Tamari), rice vinegar, toasted sesame oil, Sriracha, and black pepper. Pour the sauce mixture evenly over the meat and aromatics in the skillet. Stir well to coat all ingredients and allow the mixture to simmer for 1 to 2 minutes, allowing the flavors to marry.

Add the entire bag of shredded coleslaw mix (cabbage and carrots) to the skillet. Stir continuously for 5 to 8 minutes, allowing the cabbage to soften but still retain a slight crunch. If the mixture seems too dry or is starting to stick to the bottom, add the 1/2 cup chicken broth.

Once the cabbage has reached your desired tenderness, remove the skillet from the heat. Taste the mixture and adjust seasoning if necessary (add more soy sauce for saltiness, or more Sriracha for heat).

Divide the egg roll mixture evenly into four separate serving bowls. Garnish each bowl generously with fresh sliced green onions and a sprinkle of toasted sesame seeds before serving hot.