Place a large skillet or wok over medium-high heat. Add the sesame oil. Once it shimmers, add the ground pork. Break it up with a wooden spoon and cook until browned and cooked through, about 5 to 7 minutes.

Push the pork to one side of the pan. Add the minced garlic and grated ginger to the exposed side. Cook for about 30 seconds until fragrant, then stir everything together.

Add the sliced cabbage and julienned carrots to the pan. Toss to combine with the pork and aromatics. Cook for 4 to 5 minutes, stirring occasionally, until the cabbage is wilted but still has a little crunch.

In a small bowl, whisk together the soy sauce, rice vinegar, and chili oil (if using). Pour the sauce over the vegetables and pork. Stir well to coat everything evenly. Let it cook for another minute so the flavors meld.

Turn off the heat. Sprinkle the green parts of the sliced green onions over the top. Add a pinch of toasted sesame seeds for nuttiness. Taste and adjust seasoning with salt and pepper if needed.

Serve the Egg Roll in a Bowl over steamed rice. Enjoy immediately.