Blackstone Egg Roll in a Bowl is one of those weeknight recipes that checks every box: fast, flavorful, and packed with everything you love about a classic egg roll without the wrapper or the deep fryer. I make this on my Blackstone griddle regularly, and it never lasts long at the table.
The first time I threw this together on a busy Tuesday night, I had ground pork, half a bag of cabbage mix, and zero energy for anything complicated. What came off that griddle was so good that it became a permanent rotation at my house. The savory sauce, the crisp vegetables, the slightly caramelized pork — it all comes together in under 25 minutes and tastes like something you would order at a restaurant.
Table of Contents
Ingredients for Blackstone Egg Roll in a Bowl
I keep most of these ingredients stocked in my kitchen year-round because they are that useful. A good Asian salad kit is the real shortcut here — I always reach for Dole or Taylor Farms for consistent texture and crunch.
- 1 lb ground pork (or ground chicken)
- 1 package (9.5 oz) Asian salad mix, such as Dole or Taylor Farms (set aside the dressing and topping packets) — I recommend adding the salad mix in the last 2 minutes only to keep that satisfying crunch
- 1 cup diced onion (finely diced, about 1 medium onion)
- 1/2 cup grated carrots
- 1/3 cup soy sauce — my preference is low-sodium soy sauce so I can control the saltiness
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste (freshly minced preferred)
- 1 tablespoon rice vinegar (or lime juice)
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- Cooking oil
- Salt and black pepper to taste
Optional Garnishes:
- Sesame seeds (toasted for extra flavor)
- Crunchy wonton and almond packet from the salad kit
- Additional sliced green onions
- Spicy mayonnaise
- Yum yum sauce
- Ginger soy glaze
- Extra soy sauce
Step-by-Step Instructions
In my experience, the key to getting that slightly crispy, restaurant-style texture is a properly preheated griddle and not rushing the cook on the meat. Take your time with the first two steps and the rest comes together fast.
Step 1: Arrange all your ingredients on a tray before you head outside. Preheat your Blackstone griddle to medium heat for 3 to 5 minutes until the surface is hot and ready. This prep step keeps everything smooth once you start cooking.
Step 2: Add a generous drizzle of cooking oil and spread it evenly across the griddle surface. Add the diced onion and ground pork directly to the griddle. Cook for 3 to 4 minutes, stirring and flipping constantly until the pork is fully cooked through with no pink remaining. Break it up into small crumbles as you go.
Step 3: Stir in the soy sauce, ginger paste, garlic paste, and rice vinegar. Season with salt and black pepper to taste. Toss everything together so the sauce coats the meat evenly. You will notice the sizzle and that savory aroma coming off the griddle right away.
Step 4: Add the Asian salad mix (skip the dressing packet), shredded carrots, cilantro, and green onions. Stir everything together and cook for 4 to 5 minutes, stirring occasionally. Pro tip: if your griddle feels crowded, work in batches for better texture. Add the salad mix in the final 1 to 2 minutes only — this keeps it from going limp.
Step 5: Using spatulas, transfer the cooked mixture back onto your tray. Serve immediately in bowls and top with your choice of spicy mayo, yum yum sauce, ginger soy glaze, sesame seeds, extra green onions, and the crunchy wonton almond packet.
What to Serve with Blackstone Egg Roll in a Bowl
This dish has bold savory flavor, so the best sides either add a cool contrast, round out the meal, or bring something fresh to the bowl. Here are my favorite pairings:
Steamed Jasmine Rice: The mild, fluffy rice soaks up all that ginger soy sauce beautifully and makes the meal more filling without competing with the flavors.
Rice Noodle Stir Fry: If you want to keep the Asian-inspired theme going, a light rice noodle stir fry alongside this bowl makes a satisfying and cohesive dinner spread.
Sweet and Spicy Ground Turkey Broccoli Bowls: Serve this as a companion bowl for a high-protein meal prep spread — the broccoli adds great color and the flavor profiles complement each other well.
Beef Stir Fry with Vegetables: A veggie-forward stir fry on the side adds texture variety and stretches the meal to feed a bigger crowd.
Sticky Garlic Chicken Noodles: The rich garlic noodles pair beautifully with the lighter egg roll bowl for a full takeout-style dinner at home.
Spicy Salmon Sushi Bake: For a fun dinner spread with friends, this sushi bake adds a crowd-pleasing element that fits the Asian-inspired theme perfectly.
Chinese Ground Beef Cabbage Stir Fry: If you are a cabbage fan, this stir fry doubles down on the savory, caramelized veggie flavors that make egg roll bowls so satisfying.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. I recommend keeping the meat mixture separate from any fresh toppings and garnishes so nothing gets soggy before you are ready to eat.
To reheat, microwave the meat mixture for 1 to 2 minutes until warmed through. Add your fresh toppings right before serving to keep that crunch intact. The wonton almond packet and sesame seeds should always go on last.
Pro tip: this recipe is a meal prep dream. Make a double batch on Sunday, portion it into containers without the toppings, and you have quick lunches or dinners ready for the week. It also works beautifully in a large skillet or wok if you do not have a Blackstone griddle.
Conclusion
Blackstone Egg Roll in a Bowl is the kind of recipe that feels like a treat on a weeknight but takes almost no effort to pull off. With bold flavors, satisfying crunch, and simple ingredients, it is easy to see why this one keeps coming back to the table. Give it a try tonight and make it your own with your favorite toppings.
Best Blackstone Egg Roll in a Bowl
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
