Add first 9 ingredients to the bowl of a food processor (lemongrass through pepper). Process mixture until very finely minced, scraping down the bowl occasionally. Transfer to a medium bowl.
Add ground pork to lemongrass mixture and use your hands to combine, taking care not to over-mix. Set aside.
If making wonton crisps, preheat oven to 375º. Line a baking sheet with parchment paper and arrange wonton wrapper strips in a single layer, giving each strip some room. Brush strips with 1 tablespoon of the sesame oil. Bake 5-6 minutes until lightly brown. Remove from oven and set aside. (Strips will continue to crisp up as they cool.)
Meanwhile add remaining tablespoon of sesame oil to a large skillet over medium heat. Add cabbage, carrots and green onions; cook and stir until tender, 5 to 7 minutes. Transfer to a medium bowl.
Add pork mixture to the same skillet (no need to wipe it out), cook and stir until cooked through, 5 to 7 minutes. Add cabbage mixture to pork along with soy sauce and sesame oil; stir to combine. Divide among 4 serving bowls and top each with 1/4 of the crispy wonton strips. Serve with sweet chili sauce and red pepper flakes if desired.
If you're doing a Whole30 or following a Paleo, low carb or Keto diet, skip the wonton crisps and sweet chili sauce.