• Brown the ground beef or turkey over medium heat in a large skillet. Season lightly with salt and pepper. Once the meat is fully cooked and browned, drain off any excess fat and set it aside.
• In the same skillet, heat the sesame oil over medium heat. Add the onion, minced garlic, and ginger. Sauté for a few minutes until fragrant and the onion becomes translucent.
• Add the coleslaw mix or shredded cabbage, rice vinegar, and coconut aminos and stir well to combine. Season with salt and pepper to taste. Sauté for about 4-5 minutes, or until the cabbage reduces in size and the carrots soften.
• Add the cooked ground meat back into the skillet and stir to incorporate. Let everything cook together for another minute to reheat and combine all the flavors.
• Remove from the heat and garnish with freshly chopped green onions.

Sriracha Mayo Sauce (Optional)

• In a medium size bowl stir together the mayo and sriracha. Add more or less sriracha depending on how spicy you prefer it.
• Drizzle the sriracha mayo sauce over the top of the egg roll bowl if desired.