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Heat the avocado or olive oil in a large skillet over medium-high heat.
Add the ground pork and cook, breaking it up with a spatula, until browned, about 5-7 minutes.
Add the minced garlic and ginger and cook for 1 minute, until fragrant.
Season with salt, pepper, and red pepper flakes to taste.
Stir in the chili garlic sauce or sriracha, sesame oil, coconut aminos (or soy sauce), and rice vinegar.
Add the coleslaw mix and toss to combine.
Cook for 2-3 minutes, until the coleslaw is slightly wilted.
Serve the egg roll in a bowl topped with chopped cilantro, green onion, and a squeeze of lime juice.