Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork (or chicken, beef, or tofu) and cook, breaking it apart with a spoon, until fully cooked and browned, about 5-7 minutes. Drain excess fat if needed and remove from the skillet. Set aside.
Stir-Fry the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and minced garlic, and stir-fry for 2-3 minutes until fragrant and the onion is softened.
Add the shredded cabbage and carrots to the skillet, and cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender but still have some crunch.
Season the Stir-Fry:
Return the cooked protein to the skillet with the vegetables. Add the soy sauce, rice vinegar, sesame oil, ground ginger, and red pepper flakes (if using). Stir everything together until evenly combined and heated through. Taste and season with salt and pepper to your liking.
Garnish and Serve:
Remove the stir-fry from the heat. Garnish with chopped green onions, crispy wonton strips, and sesame seeds for added crunch and flavor.
Serve:
Serve the Egg Roll Stir-Fry as is for a low-carb option or over cooked rice, quinoa, or cauliflower rice for a more filling meal.
