In a non-stick pan, add the sesame oil and place it over medium heat. Once hot, add the onions, garlic, and ginger, and stir fry for 1-2 minutes, until fragrant.
Add the ground pork and break it apart with a wooden spoon. Cook for 4-5 minutes, until no longer pink. Push the pork to one side and add the coleslaw mix and add the coleslaw mix. Stir until everything is combined. Add the soy sauce and chili sauce and cook for a further 5 minutes, until the vegetables are tender.
Remove the pan from the heat and serve in bowls.
* Lean ground pork. You can also use ground chicken, ground beef, or ground turkey. ** Add more or less to taste. TO STORE: Leftovers can be stored in the freezer, covered, for up to 1 week.TO FREEZE: Place the deconstructed egg rolls in an airtight container and store it in the freezer for up to 6 months.TO REHEAT: Either microwave the egg roll bowls for 30-second spurts until warm or in a non-stick pan.