Prepare the Sauce: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sriracha (if using), and your chosen sweetener. Set this aside for later. This allows the flavours to meld together.

Brown the Mince: Heat the sesame oil in a large frying pan or wok over a medium-high heat. Add the beef mince and cook for 5-7 minutes, breaking it up with a wooden spoon, until it's nicely browned and cooked through. Drain off any excess fat if necessary.

Sauté the Aromatics: Add the chopped white onion, minced garlic, grated ginger, and the white parts of the spring onions to the pan with the beef. Stir everything together and cook for 2-3 minutes until the onion has softened and the mixture is wonderfully fragrant.

Wilt the Cabbage: Add the shredded cabbage and grated carrots to the pan. I find it works best to add them in two batches if your pan is very full. Stir-fry for 4-5 minutes, tossing frequently, until the cabbage has wilted to your desired tenderness. We're aiming for tender-crisp, not soft and mushy.

Add the Sauce: Pour the prepared sauce over the mixture in the pan. Stir everything thoroughly to ensure the beef and vegetables are evenly coated. Let it bubble away for 1-2 minutes, allowing the sauce to thicken slightly and cling to all the ingredients.

Serve and Garnish: Remove the pan from the heat. Stir in the green parts of the spring onions. Serve the egg roll in a bowl immediately, garnished with a sprinkle of toasted sesame seeds and some more fresh spring onions if you like.