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Blackstone Egg Roll in a Bowl with ground pork, shredded cabbage, carrots, sesame seeds, and spicy mayo served in a white bowl

Best Blackstone Egg Roll in a Bowl

A deconstructed egg roll made on the Blackstone griddle with seasoned ground pork, crunchy cabbage, carrots, and a savory soy ginger sauce. Ready in under 25 minutes with no wrapper and no frying.
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Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground pork or ground chicken
  • 9.5 oz Asian salad mix such as Dole or Taylor Farms, dressing and topping packets set aside
  • 1 cup diced onion finely diced, about 1 medium onion
  • 0.5 cup grated carrots
  • 0.33 cup soy sauce low-sodium preferred; use tamari or coconut aminos for gluten-free
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste freshly minced preferred
  • 1 tbsp rice vinegar or lime juice
  • 0.25 cup sliced green onions
  • 0.25 cup chopped cilantro
  • 2 tbsp cooking oil or as needed
  • salt and black pepper to taste

Equipment

  • Blackstone griddle (or large cast iron skillet or wok)
  • Spatulas
  • Serving tray
  • Mixing bowls for prep

Method
 

  1. Arrange all ingredients on a tray before heading to the griddle. Preheat your Blackstone griddle to medium heat for 3 to 5 minutes until the surface is fully hot.
  2. Add a generous drizzle of cooking oil and spread evenly across the griddle. Add the diced onion and ground pork to the griddle. Cook for 3 to 4 minutes, stirring and flipping constantly, breaking the meat into small crumbles until fully cooked with no pink remaining.
  3. Stir in the soy sauce, ginger paste, garlic paste, and rice vinegar. Season with salt and black pepper to taste. Toss to coat the meat evenly in the sauce.
  4. Add the Asian salad mix (without the dressing packet), shredded carrots, cilantro, and green onions. Stir together and cook for 4 to 5 minutes, stirring occasionally. Add the salad mix in the final 1 to 2 minutes only to preserve the crunch. Work in batches if the griddle feels crowded.
  5. Using spatulas, transfer the cooked mixture back onto your tray. Serve immediately in bowls and garnish with spicy mayo, yum yum sauce, sesame seeds, extra green onions, ginger soy glaze, and the crunchy wonton almond packet.

Notes

Add the salad mix in the last 1 to 2 minutes only to keep the crunch. Work in batches if needed to avoid overcrowding the griddle. Ground turkey, beef, or crumbled firm tofu can be substituted for pork or chicken. Use tamari or coconut aminos to make this gluten-free. Can also be made in a large cast iron skillet or wok.