Heat the sesame oil on MEDIUM in a large skillet. Once the oil is hot, add the red onion and the minced garlic. Saute until the red onions begin to soften.
Season the ground pork with salt and pepper. Add the pork and grated fresh ginger to the skillet. Cook until pork is browned and crumbled, about 5 minutes.
When the pork is cooked through, add the coleslaw mix and season with salt and black pepper. Stir well. Cook the egg roll mixture for about 5 minutes, until the cabbage is tender.
Divide the egg roll mixture between 2 serving bowls and drizzle with the sriracha mayonnaise. Garnish with black sesame seeds and sliced green onions.