• Step 1: In a large skillet or wok, cook the ground pork or turkey over medium-high heat, breaking it up as it cooks, until no longer pink, about 5-7 minutes.
• Step 2: Add the shredded cabbage, carrots, garlic, and ginger to the skillet. Sauté the mixture for 5-7 minutes, or until the cabbage is tender and the vegetables are crisp-tender.
• Step 3: Stir in the soy sauce, rice vinegar, and sesame oil. Season with salt and pepper to taste.
• Step 4: Serve the egg roll in a bowl mixture hot, garnished with chopped green onions and sesame seeds, if desired.