Sauté the onion, garlic, and ginger in avocado oil.
Add the ground meat and cook until browned.
Add the coleslaw mix, soy sauce, and Chinese 5 spice.
Make the sauce by mixing Kewpie mayonnaise, Sriracha, and sweet chili sauce.
Assemble the dish by placing rice in a bowl, then the egg roll filling, and top with the sauce and green onions.
