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Blackstone Egg Roll in a Bowl

Blackstone egg roll in a bowl is a deconstructed egg roll made with a fast griddle stir fry: browned ground pork, wilted-yet-crunchy cabbage, and a glossy Asian sauce. The result is a low-carb, colorful one-pan mixture 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: 480
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 clove garlic
ginger
  • 1 tbsp ginger
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
sesame seeds
  • 2 tbsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Griddle stir fry
  1. Heat a cast iron skillet on medium-high and add the oil. Spread it to coat the surface so the pork sears instead of steams.
  2. Add the ground pork and cook for 5-6 minutes, breaking it up with spatulas, until browned. Continue stirring so you get evenly browned crumbles.
  3. Add the garlic and ginger and cook for 1 minute until fragrant. Keep stirring so they don’t burn and turn bitter.
  4. Add the coleslaw mix and cook for 5-6 minutes until the cabbage is wilted but still has some crunch. Let excess moisture cook off rather than covering the pan.
  5. Combine the soy sauce, rice vinegar, sesame oil, and sriracha, then pour the mixture over the pork and cabbage. Pour in a steady stream so the sauce coats everything.
  6. Toss everything together for 2 minutes. Cook until the sauce looks glossy and clings to the vegetables, then scrape any browned bits into the mixture.
  7. Garnish with the sliced green onions and sesame seeds. The fresh green onion top notes and the sesame seeds add visible texture.

Notes

Pro tip: if your coleslaw mix releases a lot of liquid, cook uncovered a little longer before adding the sauce so it stays crisp-tender. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a skillet or microwave. Freezing isn’t recommended for best cabbage texture. For a lower-sodium version, use reduced-sodium soy sauce and adjust sriracha to taste.