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Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl with griddle stir-fry flavor: browned ground pork, crisp-tender cabbage, and a glossy soy-ginger sauce. This deconstructed egg roll bowl comes together fast on a medium-high griddle for a low-carb, colorful meal.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Egg roll bowl base
  • 1 lb ground pork
  • 1 can (14 oz) coleslaw mix
  • 3 tbsp oil
  • 5 garlic, minced
  • 1 tbsp ginger, grated
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 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. Let it come up to heat so the pork browns instead of steams.
  2. Cook ground pork for 5-6 minutes, breaking it up with spatulas, until browned. Keep spreading it into an even layer for better browning.
  3. Add garlic and ginger and cook for 1 minute until fragrant. Stir constantly so the aromatics don’t burn.
  4. Add coleslaw mix and cook for 5-6 minutes until cabbage is wilted but still has some crunch. Toss and scrape the griddle so vegetables cook evenly.
  5. Combine soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture. Scrape up any browned bits and coat everything.
  6. Toss everything together for 2 minutes. You should see the sauce cling and lightly thicken while the cabbage stays crisp-tender.
  7. Garnish with green onions and sesame seeds. Serve immediately for the best texture contrast.

Notes

For the best griddle texture, don’t overcrowd the pork—spread it out so it browns during the first 5-6 minutes. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet or on the griddle until hot, adding a splash of water if the sauce tightens. Freezing isn’t ideal because cabbage can soften, but it’s safe to freeze if needed. For a lighter option, use ground turkey instead of ground pork while keeping the same sauce and cooking times.