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In a large 12-inch nonstick skillet heat the oil over medium heat until hot and rippling. Add the chopped onions and cook for 2-3 minutes until they start to soften. Add the garlic and ginger, and cook for another minute or so, stirring constantly.
Add the ground meat and cook, breaking the meat into small pieces, until the meat is no longer pink and it is cooked through. Drain any excess grease.
Over medium heat, scoot the meat to the edges of the pan and pour the whisked eggs into the center of the pan. Sprinkle with a small pinch of salt. Let the eggs cook until starting to set on the bottom; stir until scrambled. Mix the eggs and meat together. Add the coleslaw mix and cook, stirring often, for 2-3 minutes until the cabbage cooks and wilts slightly (cook longer for softer cabbage).
Stir in the sesame oil, soy sauce, and oyster sauce. Cook for 1-2 minutes. Add additional salt and pepper (or soy sauce) to taste, if needed. Sprinkle fresh cilantro over the top. Serve the egg roll skillet over hot, cooked rice (optional) and drizzle with sweet and sour sauce or sweet Thai chili sauce. Add chow mein noodles or fried wontons for crunch.