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Blackstone Egg Roll in a Bowl

Blackstone egg roll bowl with a colorful griddle stir fry of browned ground pork, crunchy cabbage, and an Asian sauce. Built like a deconstructed egg roll—fast to cook, low carb, and packed with savory garlic-ginger flavor.
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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 can (14 oz) coleslaw mix
Oil
  • 3 tbsp oil
Aromatics
  • 5 garlic, minced
  • 1 tbsp ginger, grated
Asian sauce
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
Garnish
  • 2 green onions, sliced
  • 0.5 tsp sesame seeds for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the pork
  1. Heat Blackstone griddle to medium-high and add oil.
  2. Cook ground pork for 5-6 minutes, breaking it up with spatulas, until browned.
Build flavor
  1. Add garlic and ginger, cooking for 1 minute until fragrant.
  2. Add coleslaw mix and cook for 5-6 minutes until cabbage is wilted but still has some crunch.
Sauce and finish
  1. Combine soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture.
  2. Toss everything together for 2 minutes.
  3. Garnish with green onions and sesame seeds.

Notes

Pro tip: keep the cabbage at a lively stir so it wilts but doesn’t turn soggy; that crisp-tender bite is the “egg roll” texture. Store leftovers in the fridge up to 3 days in a covered container; reheat in a skillet until hot. Freezing isn’t recommended because the cabbage texture changes. Dietary swap: use ground turkey or chicken in place of pork for a lighter option.