Enjoy the comforting flavors of egg rolls without all the fried carbs. This dish uses coleslaw mix for a quick dose of healthy, shredded cabbage and is topped off with a heavy drizzle of sweet and sour sauce.
Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside.
Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes.
Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes.
Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.