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Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl is a deconstructed egg roll with a griddle stir-fry style, loaded with browned ground pork and lightly crisp cabbage. Tossed in an Asian sauce, it comes together fast with a colorful, savory mix perfect for a low carb weeknight.
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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
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

ground pork
  • 1 lb ground pork
coleslaw mix
  • 1 bag (14 oz) coleslaw mix
oil
  • 3 tbsp oil
garlic
  • 5 clove garlic, minced
ginger
  • 1 tbsp ginger, grated
soy sauce
  • 0.25 cup soy sauce
rice vinegar
  • 2 tbsp rice vinegar
sesame oil
  • 1 tbsp sesame oil
sriracha
  • 1 tsp sriracha
green onions
  • 2 green onions, sliced
sesame seeds
  • 1 tbsp sesame seeds for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Griddle stir-fry
  1. Heat Blackstone griddle to medium-high and add oil. Watch for shimmering oil that lightly coats the surface.
  2. Cook ground pork for 5-6 minutes, breaking it up with spatulas, until browned. Aim for no pink bits and visible crispy edges.
  3. Add garlic and ginger, cooking for 1 minute until fragrant. Stir constantly so the garlic softens without browning too much.
  4. Add coleslaw mix and cook for 5-6 minutes until cabbage is wilted but still has some crunch. Keep tossing so the vegetables steam-wilt and then lightly sear.
  5. Combine soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture. You should see the sauce bubble and coat the pork and cabbage.
  6. Toss everything together for 2 minutes. The mixture should look glossy and evenly combined.
Finish and serve
  1. Garnish with green onions and sesame seeds. Serve immediately while the vegetables are still bright and lightly crisp.

Notes

Pro tip: Cook the pork in a single, even layer for faster browning, then break it up only as needed. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a hot skillet or griddle to revive the cabbage texture. Freezing is not recommended because the cabbage can soften. For a lower-sodium option, use low-sodium soy sauce while keeping the rest of the sauce ratios the same.