Heat 1/2 tablespoon of the sesame oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the ground turkey to the pan. Break up the meat with a wooden spoon and cook until it is fully browned and no pink remains, approximately 5 to 7 minutes.

Drain any excess grease from the pan, then push the turkey to one side of the pan.

Add the remaining 1/2 tablespoon of sesame oil to the empty side of the pan. Add the diced yellow onion and sauté for 3 to 4 minutes until softened and translucent.

Stir in the minced garlic and grated ginger. Cook for 60 seconds until fragrant, being careful not to burn the garlic.

Stir the onion, garlic, and ginger mixture into the cooked turkey until well combined. Season lightly with black pepper.

Add the sliced mushrooms (if using) to the pan. Cook for 2 to 3 minutes until they begin to soften.

Pour the entire bag of coleslaw mix into the pan. Stir continuously, tossing the cabbage mixture with the turkey and aromatics. Cook the vegetables for about 3 to 5 minutes, or until the cabbage is slightly wilted but still retains a bit of crunch. Do not overcook the slaw, as it will become watery.

While the vegetables are cooking, whisk together the sauce ingredients in a small bowl: soy sauce, rice vinegar, brown sugar (if using), sriracha (if using), and the extra 1/2 teaspoon sesame oil.

Pour the sauce mixture evenly over the turkey and vegetable mixture in the pan.

Toss everything thoroughly until the contents are fully coated in the sauce. Cook for 1 to 2 minutes more to allow the sauce to heat through and slightly reduce.

Remove the skillet from the heat.

Divide the Veggie Turkey Egg Roll In A Bowl mixture among four serving bowls.

Garnish each bowl generously with thinly sliced green onions and toasted sesame seeds before serving.