Preparation Steps

• Whisk together the soy sauce, sesame oil, sriracha and rice vinegar in a small bowl and set aside. Trim or peel the ginger and mince it with the garlic; chop the onion and slice the green onions for garnish.
• Heat a large, heavy skillet over medium-high. Add the ground turkey to the dry pan and let it brown for about 2 minutes before breaking it up. Continue cooking, stirring and breaking into bite-sized pieces, until it is mostly cooked through (about 4–5 minutes). Season lightly with salt and pepper while it cooks.
• Push the meat to one side of the skillet and add the chopped onion, grated ginger and minced garlic to the empty space. Sauté together with the turkey for 1–2 minutes until fragrant and the onion starts to soften, then stir everything together.
• Add the coleslaw mix to the skillet and pour the soy-sesame-sriracha mixture over the top. Toss continuously for 3–5 minutes until the cabbage has wilted but still has a little bite. Reduce heat if the pan becomes too dry; scrape up any browned bits from the bottom to incorporate flavor.
• Taste and adjust seasoning with a splash more soy or a pinch of salt, and more sriracha if you like more heat. Remove the skillet from the heat and let the mixture sit for 1–2 minutes so the flavors meld before serving.
• Spoon the egg-roll mixture into bowls. Sprinkle with sliced green onions, toasted sesame seeds and chopped cilantro. Serve immediately with extra sriracha or chili crisp on the side; this goes great over steamed rice or cauliflower rice if desired.