Add cooking spray and sesame oil to a large skillet over medium heat, and once heated, add green onion, red onion, and garlic and saute for 3-4 min, until fragrant. Add ground meat and ginger and break up the pieces as it cooks.
When the meat is cooked through, add the veggie slaw, sriracha, coconut aminos, rice vinegar, and season with salt and pepper to taste. Stir together and saute for 5-7 minutes, until slaw has softened and cooked through.
In a small mixing bowl, combine mayo, sriracha, and rice vinegar to create spicy mayo.
Heat oil in a pan and add rice paper, removing quickly (it should puff up in a few seconds). Let cool and crush to make your crunchy topping. Omit if keto/paleo.
Serve base into bowls, top with a drizzle of spicy mayo, a drizzle of sweet chili sauce, crushed puffed rice paper, and chopped green onion. Enjoy!