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Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl with griddle stir fry flavors—browned ground pork, tender-crisp cabbage, and a glossy soy-ginger sauce. This deconstructed egg roll keeps the colorful crunch and comes together fast on the griddle.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground pork
  • 1 lb ground pork
Coleslaw mix
  • 14 oz coleslaw mix
Cooking oil
  • 3 tbsp oil
Aromatics
  • 5 cloves garlic
  • 1 tbsp ginger
Asian sauce
  • 1 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
Garnish
  • 2 green onions
  • 0.25 sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Griddle stir fry
  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.
  3. Add garlic and ginger, cooking for 1 minute until fragrant.
  4. Add coleslaw mix and cook for 5-6 minutes until cabbage is wilted but still has some crunch.
  5. Combine soy sauce, rice vinegar, sesame oil, and sriracha, then pour over the mixture.
  6. Toss everything together for 2 minutes, then garnish with green onions and sesame seeds.

Notes

For the best griddle texture, spread the pork into a thin layer so it browns instead of steams. Store leftovers in the fridge up to 3 days; freeze for up to 2 months (reheat until hot through). For a lower-satiety twist, use lean ground pork or ground turkey to reduce fat while keeping the same sauce.