Heat the vegetable oil in a large skillet over medium heat. Add the chopped garlic and ginger, stirring constantly for about 1 minute until they release their fragrance without browning.

Add the ground beef to the pan and cook, breaking it apart with a wooden spoon into small crumbles. Sauté for 8–10 minutes, or until the meat is evenly browned and fully cooked.

Push the beef to one side of the skillet and drizzle in the toasted sesame oil. Add the cabbage, onion, and carrots, tossing them gently to combine with the beef. Pour in the soy sauce and sriracha, mixing well so the flavors evenly coat all the ingredients. Continue cooking for another 5–8 minutes, stirring frequently, until the cabbage becomes tender and slightly caramelized around the edges. Season with salt to taste.

Spoon the flavorful beef mixture into bowls and garnish each portion with sliced scallions and a sprinkle of toasted sesame seeds. Serve warm for a quick, hearty, and wholesome meal that captures all the flavors of a classic egg roll in a simple, deconstructed form.