Pre-heat a large pot of boiling water on the stove. Slice green onions into strips.

Cut the stem off the cabbage and carefully peel off the leaves. Place cabbage leaves into boiling water until they begin to soften, being careful not to overcook so they don't fall apart. Use tongs to pull out the leaves then set aside.

Place the ground pork in a large mixing bowl. Add egg, the 2 Tbs soy sauce, and green onion to the bowl. Peel ginger with a vegetable peeler, then grate it into the bowl. Mix everything together.

Place 2 heaping tablespoons of the meat mixture on a blanched cabbage leaf. To roll the cabbage leaf, press the bottom up about one-third of the way towards the top of the leaf, covering the meat. This will be the thickest part of the leaf. Depending on the size of the cabbage, adjust the amount of meat if necessary. It should be full, but not overly stuffed, as that will drastically increase cooking time.

Fold the left and right sides towards the center. If it tears a little, the upper part of the leaf will cover the small tears while completing the roll.

Once sides are tucked, roll forward like a burrito into the rest of the leaf, tucking in uneven pieces as you go. Place pork cabbage rolls onto steamer rack and place into pot with boiling water. Water shouldn’t be touching rolls but have enough to boil and create steam. Place a lid on the pot and allow to steam for 20-25 minutes or until meat is cooked through. Rolls will be firm to touch when cooked. Remove from the pot to cool.

Whisk the one fourth cup of soy sauce, salt, sriracha sauce, and erythritol together to create the dipping sauce. Serve warm with dipping sauce.