This Blackstone Egg Roll in a Bowl is a quick and easy dinner! All the flavors of an eggroll without the wrapper!
This easy eggroll in a bowl is one of the first griddle recipes that new owners of Blackstone (or other griddles) try.
It's easy and economical and it's a great way to feed a crowd! Plus everyone loves it!
Ingredients.
Ground pork - you can also use ground chicken, turkey, or even ground beef.
Garlic and ginger - fresh is great, however to keep this extra quick and easy, I sometimes use the tube of garlic paste and ginger paste. No shame here!
Coleslaw mix - you can buy the bagged coleslaw mix. I had a head of cabbage, so instead I bought a bag of shredded carrots and just thinly sliced my cabbage. I bet this would be good with the broccoli slaw too! I'll have to try that!
Sesame oil, rice vinegar, soy sauce - for the sauce. You can use low sodium soy sauce if you prefer.
Noodles - optional, but I like adding them. Asian ready to go noodles are great, I used some spaghetti that I had in the pantry. Ramen noodles would also be fun!
Green onions - optional. I didn't have any when I made this version, but if I have some in the fridge, I include them.
Step-by-step instructions.
Preheat the Blackstone to medium or medium-low. I like to keep the heat at a manageable temperature, so nothing burns or cooks too quickly. You can use a higher heat, but you must watch it more carefully and be sure to have a cooler zone on your griddle to move food to.
Squirt on a little avocado oil and add the pork. On the other side add a little oil and the cole slaw mix.
Leave the pork for a minute or two to get some browning.
Cook, tossing with the spatula until pork is cooked through and vegetables are as tender as you like. You can squirt a little water on the cabbage mixture to create some steam to help it soften even more.
Add the cooked noodles to the cabbage mixture and toss to combine.
Combine the garlic, sesame oil, rice vinegar and ginger in a small bowl and add to the cabbage mixture. Toss to combine.
Slide the pork over add the soy sauce and toss everything together!
How easy was that? Once you've used your Blackstone a few times, it becomes even easier. You don't really need to time anything, you are cooking until the meat is done and the vegetables are as soft as you like. If things are cooking too quickly, just turn down the heat. If something is finished early, turn off that part of the griddle and move it over to keep it warm.
This recipe is so versatile. You can use all kinds of ground meat or poultry or even make it with diced chicken thighs. Use whatever pasta you have on hand. Add extra veggies, like zucchini or broccoli. Try broccoli slaw!
More Blackstone recipes to try.
Recipe.
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Blackstone Egg Roll in a Bowl
Ingredients
- 1 pound ground pork
- 16 oz coleslaw mix
- ½ pound noodles cooked
- 2 tablespoons garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- ¼ cup soy sauce low sodium
Instructions
- Preheat griddle to medium or medium-low.
- Add oil to griddle, spread it around and one side add the ground pork and on the other the coleslaw mix.
- Cook, tossing and stirring, until the pork is cooked through and the vegetables are tender. You can squirt a little water on the coleslaw mix to steam it a bit. Depending on your griddle temp, total cooking time is about 6-10 minutes.
- Turn the side with the pork down to low. Add the noodles to the coleslaw mix. Combine the garlic, sesame oil, vinegar and ginger in a small bowl and add it to the coleslaw mix and toss to coat.
- Slide the cooked pork over, pour on the soy sauce and toss everything to coat.
Lea Ann says
You are having more fun with that Blackstone. I wish I could have one, but we just don't have the room. And I love your idea in your newsletter about cooking in the morning and reheating at night. I haven't grilled for two weeks because of this ridiculous heat. Thanks Pam.
Pam Greer says
Oh, I wish you had room, I love my Blackstone! But cooking in the morning has been game changing with this heat!