Quick Look at this Blackstone Griddle Egg Roll in a Bowl
- Ready In: 25 minutes!
- Serves: 4
- Main Ingredients: ground pork, coleslaw mix, carrots, edamame, garlic, homemade sauce, & served up with a creamy spicy mayo!
- Protein: 26g/serving
- Dietary Info: dairy-free and gluten-free
- Cooking Methods: on a Blackstone griddle or cast iron skillet on the stove top – check out the rest of our Blackstone Grill Recipes for more dinner inspiration!
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Why I Can’t Get Enough of this Recipe
- Cooks entirely on the Blackstone = easy clean-up + cooking outside!
- So quick and easy – prep to on the table in 25 minutes.
- Minimal chopping! Hit the easy button with coleslaw mix and matchstick carrots, keeping the prep to a minimum.
- So much flavor → simple homemade sauce + easy spicy mayo!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Ground Pork – feel free to use ground turkey or ground chicken, if you prefer.
- Soy Sauce – swap it out for tamari or coconut aminos to make this recipe gluten-free.
- Gochujang Sauce – added to the sauce for a kick of heat, but can easily be omitted to keep the flavors more mild and less spicy.
- Coleslaw Mix – if you love chopping up your own cabbage – go for it! I love keeping it super easy for weeknights with just a bag of coleslaw mix.
How To Make Blackstone Egg Roll in a Bowl
Step 1 – Mix up the sauce and prep the Blackstone.
Step 2 – Sauté garlic in sesame oil and add ground pork.
Pro Tip – Get Everything Ready!
One of the best parts of cooking on a Blackstone griddle is that everything cooks SO FAST. Therefore, I highly recommend prepping all ingredients, sauces, cooking utensils, etc. before starting to cook anything. Use a large sheet pan to move everything outside!
Step 3 – Break apart and toss on hot cooktop until cooked through.
Step 4 – Move pork to the side and add all of the fresh veggies; cook about 5 minutes.
Step 5 – Move the pork back to the middle and toss together.
Step 6 – Pour the sauce on top.
Step 7 – Give it all another toss to warm through! Remove and serve.
Erin’s Testing Tips: What We Learned
- Prep everything before cooking: Mix the sauce, prep any ingredients and toppings – cook time will go so much smoother!
- Browned Meat: the first time we tested this, our griddle wasn’t hot enough and the meat didn’t brown – definitely have your cooktop on high heat so the meat gets browned.
- Taste: we made sure our sauce was packed with flavors like Gochujang, ginger and sesame oil.
- Texture: you don’t want to over-cook or your cabbage, it will get mushy.
- Watery: we did not have any issues with wateriness while testing – yay! Tips to avoid wateriness: if your meat is greasy, push excess grease into grease tray, don’t over cook the slaw and add sauce right at the end.
Best Ways To Serve Blackstone Egg Roll in a Bowl
Sprinkle on some fresh cilantro for flavor and a pop of color! Add a dollop of the best spicy mayo for a kick of heat. And serve with some chopped peanuts and wonton strips for some added crunch! Option to enjoy on its own or enjoy with some rice or in a lettuce wrap.
Egg Roll in a Bowl Made on the Stove Top
If you don’t have a Blackstone or the weather doesn’t let you cook outside, simply cook up this recipe in a cast iron skillet on the stove top!
I tested this quick and easy dinner both ways and either one works! The only change to the process is to remember to drain any excess grease (if needed) and that the you will add the cabbage, carrots, etc. right in with the cooked pork (so make sure your skillet is nice and big).
Other Easy Blackstone Recipes You Might Like
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Equipment
- Blackstone Griddle or another flat-top griddle
Ingredients
- ⅓ cup soy sauce, sub tamari for gluten-free
- ½ tablespoon ginger paste
- 4 teaspoons garlic, minced (divided)
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 2 teaspoon sesame oil, divided
- 1 teaspoon chili garlic sauce
- 1 teaspoon gochujang sauce
- 1 pound ground pork
- 8.5 ounces coleslaw mix
- 1 cup edamame, shelled
- ½ cup matchstick carrots
- ⅓ cup green onions, sliced
Topping Suggestions:
- peanuts, crushed
- fresh cilantro, chopped
- crispy wonton strips
- simple spicy mayo
Instructions
- Make Sauce: In a small bowl or mason jar, add ⅓ cup soy sauce, ½ tablespoon ginger paste, 2 teaspoons garlic, 2 teaspoons rice vinegar, 2 teaspoons honey, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce, and 1 teaspoon gochujang sauce. Whisk to combine or place the lid on the jar and shake. Set aside.
- Prep: Bring the Blackstone griddle to a medium-high heat. Bring all the ingredients (except the toppings) and sauce out to the griddle.
- Cook Pork: Drizzle the hot cooktop with 1 teaspoon sesame oil. Add 2 teaspoons garlic and move around the griddle. Now, add 1 pound ground pork, break apart with a large spatula and move around the cooktop until browned and cooked through – about 5 minutes. Move the cooked pork to the side of the griddle.
- Add Veggies: Keeping the flat-top at a medium heat, add 8.5 ounces coleslaw mix, 1 cup edamame, ½ cup matchstick carrots, and ⅓ cup green onions to the middle of the cooking surface. Use a large spatula to move around the veggies to soften and cook for 5-10 minutes or until the coleslaw reaches your desired consistency.
- Add Sauce: Move the cooked pork back to the middle of the cooktop and toss with the coleslaw mixture. Pour the sauce over the top and mix again to warm through. Remove from the cook top.
- Serve: Enjoy right away with peanuts, fresh cilantro, crispy wonton strips, and a drizzle of simple spicy mayo!
Notes
- No Blackstone? No Problem: this recipe was tested on a Blackstone griddle and in a cast iron skillet on the stove top. The only change is that you need to remember to drain any excess grease and that the cole slaw will just be added right in with the ground pork after it has been cooked – so make sure your skillet is big enough.
- Cook Time: A plus of the Blackstone is that it cooks quickly, so keep an eye on the coleslaw mixture. You want it to be soft but still a bit firm and not mushy.
- Ground Pork: feel free to use ground turkey or ground chicken, if you prefer.
- Salt Level: feel free to use a reduced sodium soy sauce.
- Spicy Mayo: highly recommend making some simple spicy mayo to drizzle on top when serving for an extra pop of flavor!
- Mild Spice Level: this recipe isn’t terribly spicy at all, but if you prefer a very mild flavor – omit the gochujang sauce and spicy mayo.
- Serving Options: this recipe can be enjoyed as-is, but if you would like to add something too it… feel free to enjoy over cooked rice, easy crispy rice, or scoop into lettuce wraps.
- Storage: keep leftovers in an airtight container in the fridge for 3-4 days.
Bridget says
Yum – this was so good!!