Oil very large skillet. Brown ground turkey (you can use ground chicken, too). Salt and Pepper. Set aside in serving bowl.
In same skillet on medium to high heat 2 Tbsp olive oil. Add garlic, onion and scallion to soften. In batches add the green shredded cabbage. There’s a lot of it but it will cook down enough to fit in the pan.
As cabbage is cooking down add 2-4 Tbsp sesame oil, soy sauce, ginger root, Sriracha sauce and balsamic vinegar. Continue cooking and turning mixture over to coat everything with all the flavors.
Salt and pepper the mixture to your liking (I use about ½ a tsp of each salt and pepper). Add back the browned meat in to the skillet and toss with the cabbage mixture to heat through.
Spicy Aioli
As that’s finishing up on the stove mix together the mayo, Sriracha and sour cream to a smooth consistency with a fork or spoon.
Put cabbage and meat mixture back into serving bowl and garnish with sesame seeds and scallions (cut on the bias looks nice)
Serve….A dollop of spicy aioli on top of your Egg roll in a bowl is delightful!