Begin by heating a large skillet or wok over medium-high heat. Once hot, add the ground pork, breaking it apart with a spatula. Cook for about 5-6 minutes, stirring occasionally, until the pork is well-browned and cooked through.

Next, add the minced garlic and grated ginger to the skillet. Stir them together for about 1 minute until fragrant, being careful not to let the garlic burn.

Add the shredded cabbage and carrots into the skillet. Cook for 4-5 minutes, stirring regularly, until the vegetables are tender-crisp.

Pour in the soy sauce, sesame oil, and sriracha, if using. Mix everything well and cook for an additional 2 minutes.

Season the mixture with salt and pepper to taste. Remove from heat and stir in the chopped green onions.

Transfer the Egg Roll in a Bowl to serving dishes while still piping hot. Optionally, garnish with sesame seeds or chopped cilantro.