Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey, seasoning it lightly with salt and pepper. Cook until it's mostly cooked through, about 5-6 minutes.

Push the turkey to one side of the pan. Add the diced onion and the remaining tablespoon of olive oil. Sauté for 3-4 minutes until the onion softens.

Toss in the shredded carrots, minced garlic, and ginger, cooking for an additional 2 minutes, stirring frequently to blend the flavors.

Pour in the chicken broth, making sure to scrape any browned bits off the bottom of the pan to enhance your flavor base.

Add the shredded cabbage along with the soy sauce or tamari, rice vinegar, salt, and pepper. Stir everything well, then cover the skillet. Reduce the heat to medium-low and let it cook for 12-15 minutes, or until the cabbage reaches your preferred tenderness.

Remove it from the heat and drizzle with toasted sesame oil for added richness.

Serve the aromatic egg roll mixture over a bowl of white rice, and finish with thinly sliced green onions, a sprinkle of toasted sesame seeds, and a drizzle of sriracha mayo if you enjoy a bit of spice.