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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 of browned ground pork, wilted-crisp cabbage, and colorful vegetables. It’s finished with an Asian sauce that coats the mixture so every bite tastes like the filling—without the wrapper.
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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: 520
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 cloves 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 cast iron skillet

Method
 

Griddle stir-fry
  1. Heat a griddle (or cast iron skillet) to medium-high and add the oil.
  2. Add the ground pork and cook for 5-6 minutes, breaking it up with spatulas, until browned.
  3. Add the garlic and ginger, then cook for 1 minute until fragrant.
  4. Add the coleslaw mix and cook for 5-6 minutes, stirring until the cabbage is wilted but still has some crunch.
Sauce and finish
  1. Combine the soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture.
  2. Toss everything together for 2 minutes to coat evenly.
  3. Garnish with green onions and sesame seeds, then serve hot.

Notes

For best texture, keep cooking time for the cabbage to 5-6 minutes so it stays wilted yet still crunchy. Store leftovers in the fridge for up to 3 days in a sealed container; reheat in a skillet until hot, adding a splash of soy sauce or rice vinegar if it looks dry. Freezing is not recommended because cabbage texture softens. If you want it lower-sodium, use low-sodium soy sauce and reduce added sriracha to taste.