Start by gathering and prepping all your ingredients. Chop, shred, and measure everything out.

Heat the skillet over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula.

Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.

Add the shredded cabbage and carrots to the skillet. Toss everything together and allow the veggies to soften slightly.

Pour in the soy sauce, sesame oil, and rice vinegar, mixing well to coat everything.

Continue to cook for another 5 minutes until the cabbage is wilted but still has some crunch.

Stir in the sliced green onions just before serving.

Serve the eggroll mixture over a bed of cooked rice or noodles and enjoy.