Heat oil in a large skillet over medium-high. Add ground meat and cook, breaking it up, until no longer pink, about 5 minutes.

Stir in garlic and ginger; cook 30 seconds until fragrant. Add cabbage, carrots, soy sauce, and sesame oil. Sauté until veggies are just tender-crisp, 3–4 minutes. Stir in half the green onions, then remove filling to a bowl.

Wipe the skillet clean, spray or brush lightly with oil, and place over medium heat. Warm tortillas one at a time until pliable, about 20 seconds each side. Immediately transfer to a baking sheet and broil for 1 minute per side, or pan-fry in the skillet until edges are golden and crispy.

Fill each warm tortilla with a generous scoop of the egg-roll filling, top with remaining green onions, and drizzle with gochujang sauce. Fold in half and serve right away.