Blackstone Egg Roll in a Bowl
Our incredibly easy Blackstone Egg Roll in a Bowl is made in under 25 minutes with real, fresh ingredients and all the best flavors!
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.
Nutrition
Calories: 415kcal | Carbohydrates: 16g | Protein: 26g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 82mg | Sodium: 1229mg | Potassium: 724mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2823IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 3mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
