There is something deeply satisfying about deconstructing a classic takeout favorite and turning it into a weeknight dinner that comes together in minutes. This Blackstone Egg Roll In A Bowl captures all the savory, garlicky, ginger-kissed flavors you love about traditional egg rolls, but skips the wrapper and the deep fryer. It is a low-carb, high-flavor meal that works beautifully on the griddle, and it is flexible enough to become a vegan eggroll bowl or a vegetarian eggroll bowl with just a few swaps.
I first made this on a busy Tuesday when I needed dinner fast but still wanted something that felt special. The smell of garlic and ginger hitting the hot griddle, the sizzle of ground pork breaking apart, the bright crunch of cabbage and carrots coming together in one pan. It is the kind of recipe that makes you wonder why you ever waited for takeout. Whether you call it egg roll in a bowl vegan, vegan egg roll in a bowl, or simply your new go-to stir fry, this dish delivers big flavor with minimal effort.
Why This Blackstone Egg Roll In A Bowl Works
The beauty of this recipe lies in its simplicity and adaptability. You get the classic egg roll flavor profile with soy sauce, ginger, garlic, and rice vinegar, all caramelized on a hot griddle for maximum depth. The coleslaw mix provides that essential crunch without the fuss of chopping. And because it is all cooked in one place, cleanup is a breeze.
This recipe also shines as a vegan egg roll in a bowl recipe when you swap the meat for crumbled tofu or a plant-based ground. The sauce and vegetables carry the flavor, so you do not lose anything in the translation. For those looking for an eggroll in a bowl tofu version, extra-firm tofu pressed and crumbled works beautifully, absorbing the sauce while adding protein.
Ingredients for Blackstone Egg Roll In A Bowl
You need just a handful of pantry staples and fresh vegetables to make this dish. The sauce is a simple mix of soy sauce, ginger, garlic, and rice vinegar, with optional heat from sriracha or chili garlic sauce. The vegetables come from a coleslaw mix or an Asian salad kit, which saves time without sacrificing texture or flavor.
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 pound ground pork or ground chicken (or crumbled extra-firm tofu for vegan egg roll in a bowl)
- 1/3 cup low-sodium soy sauce or liquid aminos
- 1 tablespoon fresh ginger, minced or ginger paste
- 1 tablespoon garlic, minced or garlic paste
- 1 tablespoon rice vinegar or lime juice
- Kosher salt and freshly ground black pepper to taste
- 1 (9.5 oz) Asian salad kit or 16 oz coleslaw mix (cabbage and carrots)
- 1/2 cup shredded carrots, if not included in salad kit
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced (white and green parts separated)
- 1 teaspoon sesame oil
- Optional toppings: sriracha mayo, yum yum sauce, sesame seeds, crispy wonton strips, crushed peanuts
The key to great results is getting your griddle hot enough to sear the meat and soften the cabbage without turning it mushy. You want that balance of tender-crisp vegetables and well-browned protein.
Now let us talk about the secret technique that elevates this dish. Adding the white parts of the green onions early with the aromatics builds a deeper flavor base, while the green tops go on at the end for freshness and color. This small detail makes a noticeable difference in the final taste.
Step-by-Step Instructions
Preheat your Blackstone griddle to medium heat for several minutes. While it heats, set all your ingredients on a tray or baking sheet. This makes it easy to carry everything outside and keeps your workflow smooth. Once the griddle is hot, add the vegetable oil and spread it with your hibachi spatulas.
Add the diced onion and ground pork or chicken. Cook for 3 to 4 minutes, stirring and flipping with the spatulas to break the meat into small pieces. If you are making a vegan egg roll stir fry, add your crumbled tofu here instead and cook until lightly browned.
Add the soy sauce, ginger, garlic, rice vinegar, salt, pepper, coleslaw mix, shredded carrots, cilantro, and the white parts of the green onions. Cook for 4 to 5 more minutes, stirring and flipping frequently, until the cabbage is wilted but still has a bit of crunch. Drizzle with sesame oil at the end and toss to combine.
Transfer everything to the same tray you used to carry the ingredients. Serve in bowls with your favorite toppings. A drizzle of sriracha mayo or yum yum sauce takes this over the top.
Pro Tips for Perfect Results
- Press tofu well if making a vegan version to remove excess moisture before crumbling.
- Do not overcrowd the griddle. Cook in batches if needed to ensure proper browning.
- Taste the sauce before adding it. Adjust with more soy, vinegar, or heat to match your preference.
- Keep the cabbage moving on the griddle to prevent steaming and maintain texture.
- Use fresh ginger and garlic for the best flavor, but paste works in a pinch.
Variations to Try
This recipe is wonderfully flexible. For a ground chicken and coleslaw version, use lean ground chicken for a lighter protein. For a vegan eggroll in a bowl, swap the meat for crumbled tofu or a plant-based ground. You can also add water chestnuts, mushrooms, or bell peppers for extra vegetables.
If you want more heat, add sriracha, chili garlic sauce, or gochujang to the sauce. For a sweeter profile, add a touch of honey or brown sugar. This dish works as a vegan egg roll in a bowl recipe with just a few adjustments, making it perfect for mixed-diet households.
Troubleshooting Tips
- If the cabbage is too soft, you likely cooked it too long or at too low heat. Next time, increase heat and reduce cook time.
- If the dish is too salty, add more cabbage or a splash of rice vinegar to balance.
- If the meat is sticking to the griddle, ensure it is properly preheated and oiled before adding ingredients.
- If the sauce is too thin, cook a minute longer to reduce, or add a cornstarch slurry.
Ingredient Substitutions
- Soy sauce: Use coconut aminos or liquid aminos for gluten-free.
- Ground pork: Substitute ground chicken, turkey, beef, or crumbled tofu.
- Coleslaw mix: Shred your own cabbage and carrots if preferred.
- Rice vinegar: Lime juice works in a pinch for acidity.
- Sesame oil: Omit if unavailable, though it adds a nice nutty finish.
Storage and Serving Suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the griddle or in a skillet over medium heat, adding a splash of water or broth to refresh the texture. This dish is excellent over steamed rice, cauliflower rice, or noodles for a heartier meal.
Serve with extra green onions, sesame seeds, and your favorite dipping sauces on the side. It pairs well with a simple cucumber salad or edamame for a complete Asian-inspired dinner.
Frequently Asked Questions
- Can I make this Blackstone Egg Roll In A Bowl vegan? Yes, use crumbled tofu or plant-based ground instead of meat.
- How do I make this dish gluten-free? Use coconut aminos or certified gluten-free soy sauce.
- Can I add noodles or rice? Absolutely. Serve over steamed rice, cauliflower rice, or stir-fried noodles.
- What toppings work best? Sriracha mayo, yum yum sauce, sesame seeds, green onions, and crispy wonton strips are all great.
- How long does this take to cook? About 20 minutes from start to finish.
- Can I meal prep this? Yes, it stores well for up to 4 days in the refrigerator.
- Is this recipe low-carb? Yes, it is naturally low in carbs, especially without rice or noodles.
Blackstone Egg Roll In A Bowl
Equipment
- Blackstone griddle or large skillet
- Hibachi spatulas or wooden spoon
- Mixing Bowl
- Measuring cups and spoons
Ingredients Â
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 pound ground pork or ground chicken or crumbled extra-firm tofu for vegan
- 1/3 cup low-sodium soy sauce or liquid aminos
- 1 tablespoon fresh ginger minced or ginger paste
- 1 tablespoon garlic minced or garlic paste
- 1 tablespoon rice vinegar or lime juice
- kosher salt and black pepper to taste
- 1 (9.5 oz) Asian salad kit or coleslaw mix cabbage and carrots
- 1/2 cup shredded carrots if not included in salad kit
- 1/4 cup fresh cilantro chopped
- 1/4 cup green onions sliced, white and green parts separated
- 1 teaspoon sesame oil
- optional toppings sriracha mayo, yum yum sauce, sesame seeds, crispy wonton strips
InstructionsÂ
- Preheat griddle to medium heat for several minutes. Set all ingredients on a tray for easy transport.
- Add oil to the hot griddle and spread with spatulas. Add diced onion and ground pork or chicken. Cook 3 to 4 minutes, breaking meat into small pieces.
- Add soy sauce, ginger, garlic, rice vinegar, salt, pepper, coleslaw mix, carrots, cilantro, and white parts of green onions. Cook 4 to 5 minutes, stirring frequently, until cabbage is wilted but still crisp.
- Drizzle with sesame oil and toss to combine. Transfer to serving bowls.
- Top with green onion greens, sesame seeds, and optional sauces like sriracha mayo or yum yum sauce. Serve immediately.
Notes
- For vegan version, use crumbled extra-firm tofu pressed to remove moisture.
- Adjust heat with sriracha, chili garlic sauce, or gochujang.
- Serve over rice, cauliflower rice, or noodles for a heartier meal.
- Stores in refrigerator for up to 4 days.
