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Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl is a griddle stir fry version of a deconstructed egg roll, with browned ground pork, wilted-yet-crisp cabbage, and a bold Asian sauce. It’s low carb and ready fast, with a colorful bowl-style mix topped with green onions and sesame seeds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Ingredients Equipment Method Notes

Ingredients
  

Blackstone egg roll in a bowl base
  • 1 lb ground pork
  • 1 bag (14 oz) coleslaw mix
  • 3 tbsp oil
  • 5 garlic minced
  • 1 tbsp ginger grated
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 2 green onions sliced
  • 1 sesame seeds for garnish

Equipment

  • 1 cast iron skillet

Method
 

Griddle stir-fry the pork
  1. Heat the Blackstone griddle to medium-high and add oil, letting it shimmer slightly before adding the meat.
  2. Add ground pork and cook for 5-6 minutes, breaking it up with spatulas, until browned and no longer pink.
  3. Add garlic and ginger and cook for 1 minute until fragrant.
  4. Add coleslaw mix and cook for 5-6 minutes until the cabbage is wilted but still has some crunch.
Sauce, toss, and finish
  1. In a small container, combine soy sauce, rice vinegar, sesame oil, and sriracha.
  2. Pour the sauce over the pork and cabbage mixture, then toss everything together for 2 minutes to coat evenly.
  3. Turn off heat and garnish with green onions and sesame seeds before serving.

Notes

Pro tip: keep the coleslaw mix cooking time to 5–6 minutes so the cabbage stays crisp, not soggy. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a griddle or skillet until hot. Freezing is not recommended for best crunch. For a gluten-free option, use tamari instead of soy sauce.