Toss the egg roll wrapper strips with oil spray on a baking sheet. Air fry at 375°F for 4 to 5 minutes, shaking the basket once, until golden and brittle like a cracker; set aside to cool and crisp further.

Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it apart, for 6 to 7 minutes, until no pink remains.

Drain any excess fat, then add the coleslaw mix, garlic and ginger. Cook for 5 to 6 minutes, stirring often, until the cabbage has wilted completely and the pan looks dry, not watery.

Stir in the soy sauce, rice vinegar and sesame oil, and cook 1 more minute to let the sauce coat everything evenly.

Remove from the heat and stir in half of the scallions.

Whisk the remaining soy sauce, rice vinegar, honey and sriracha in a small bowl for the drizzling sauce.

Transfer the pork and cabbage mixture to a large serving bowl.

Top with the crisp wonton strips, the remaining scallions and the sesame seeds just before serving, so the strips do not have time to soften.

Serve warm, with the drizzling sauce on the side or poured over individual bowls at the table.