Blackstone Egg Roll In A Bowl
A quick and flavorful deconstructed egg roll made on the griddle with ground pork or tofu, coleslaw, and a savory ginger-garlic sauce. Perfect as a low-carb dinner or meal prep option.
Equipment
- Blackstone griddle or large skillet
- Hibachi spatulas or wooden spoon
- Mixing Bowl
- Measuring cups and spoons
Ingredients
- 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
Instructions
- 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.