Go Back

Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl with a griddle stir-fry method: browned ground pork, wilted-yet-crisp cabbage, and a glossy soy-ginger sauce. This deconstructed egg roll is low carb and delivers the classic egg roll flavors without the wrapper.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground pork
  • 1 lb ground pork
Coleslaw mix
  • 1 bag (14 oz) coleslaw mix
Oil
  • 3 tbsp oil
Aromatics
  • 5 cloves garlic, minced
  • 1 tbsp ginger, grated
Asian sauce
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
Toppings
  • 2 green onions, sliced
  • 1 sesame seeds for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Griddle stir-fry
  1. Heat Blackstone griddle to medium-high and add oil. The surface should look shimmering and ready to sizzle.
  2. Cook ground pork for 5-6 minutes, breaking it up with spatulas, until browned. Keep spreading the meat so it browns evenly.
  3. Add garlic and ginger, cooking for 1 minute until fragrant. Stir so the aromatics don’t scorch.
  4. Add coleslaw mix and cook for 5-6 minutes until cabbage is wilted but still has some crunch. Toss occasionally to keep it moving on the hot griddle.
  5. Combine soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture. The mixture should turn glossy as the sauce hits the hot surface.
  6. Toss everything together for 2 minutes. Continue stirring until the sauce coats the pork and vegetables.
Serve
  1. Garnish with green onions and sesame seeds. Serve immediately while it’s hot and colorful.

Notes

Pro tip: cook the pork until truly browned before adding aromatics—this builds the savory egg-roll flavor. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a skillet or griddle until hot and lightly sizzling. Freezing is not recommended for the best cabbage texture. For a gluten-conscious swap, use low-sodium tamari instead of soy sauce.