Eggroll-in-a-Bowl on the Blackstone Griddle is an ideal weeknight dinner: quick, flavorful, and easy to make. I love recipes that require minimal prep—walk in the door, fire up the griddle, and dinner is ready in no time.
If you don’t yet own a Blackstone or are considering one, I highly recommend getting one. I use a 17-inch Blackstone for camping and job sites and a 36-inch Blackstone at home for feeding the family. From breakfast to hibachi-style fried rice, I cook outside often—the food just tastes better and cleanup is simple.
For this recipe I use a 17-inch for smaller cooks and a 36-inch when feeding a crowd. If you’re new to griddles, check out a guide to help you get started with care and cooking techniques.
You can find griddles at many retailers including Amazon, Walmart, Ace Hardware, Lowes, and from Blackstone directly.
Eggroll In A Bowl Ingredients:
- Ground pork sausage – plain pork sausage works well; maple or hot sausage are good variations.
- Ready-mix dry coleslaw – or use shredded cabbage with carrots; you can omit the dressing packet if desired.
- Onion – diced (larger pieces are fine for picky eaters).
- Minced garlic
- Sesame oil
- Rice vinegar
- Soy sauce
- Salt and black pepper to taste
How To Make Blackstone Eggroll In A Bowl
Prep the griddle: make sure the griddle is clean, the propane tank is full, utensils are ready, and the cooking surface is lightly oiled.
This recipe can also be made in a large skillet on the stovetop if you don’t have a griddle.
Gather your ingredients. Small measuring glasses are handy for portioning the liquids—one per liquid works well.
Heat the griddle to medium-high. If you’re unsure how your griddle runs, medium heat works fine.
Cook the ground pork sausage first, seasoning with salt and pepper to taste.
Use a spatula, scraper, or meat chopper to break up and move the meat while it browns.
When the pork is partially cooked, push it to one side and add a little vegetable oil to the other side of the griddle.
Spread the coleslaw mix on the oiled side and add the chopped onion and minced garlic.
Use long spatulas to toss and chop the cabbage while continuing to finish cooking the pork on the other side.
Once the cabbage begins to wilt, drizzle sesame oil, rice vinegar, and a splash of soy sauce over it.
Tip: a little soy sauce on the pork adds extra flavor.
Mix the cabbage thoroughly so the liquids distribute evenly.
When the cabbage is tender, combine it with the cooked pork and stir until everything is well incorporated—this is similar to stir-fry cooking and is fun to do with two long spatulas.
Remove from the griddle and serve.
After cooking, pour a cup of water on the hot griddle and scrape to remove food bits, then wipe dry. Re-oil the surface when it has cooled to keep it ready for next time. If stored outdoors, cover the griddle after it fully cools.
I like topping mine with chili paste, sriracha, and toasted sesame seeds.
How to Store Eggroll In A Bowl
Allow leftovers to cool, then store in an airtight container in the refrigerator for up to four days.
How To Reheat Eggroll In A Bowl On Blackstone
Heat the griddle on low, lightly oil the surface, and spread the leftover eggroll-in-a-bowl to warm through. You can also reheat in a skillet or microwave.
Substitutions For Eggroll In A Bowl
- Ground chicken, ground turkey, or ground beef
- Chicken chunks, bacon, or tofu
- Additional vegetables: peppers, mushrooms, broccoli slaw, water chestnuts, bean sprouts
- Green onions or scallions, cilantro
- Noodles for a heartier meal
- Flavor additions: hoisin sauce, ginger, red pepper flakes
What To Serve With Eggroll In A Bowl
Grilled mains: pork steaks, glazed chicken legs, or Korean-style grilled chicken pair well.
Smoked mains: smoked pork chops or fried rice variations make a great complement.
Blackstone Griddle Recipes
The Blackstone is versatile: fajitas, fried rice, breakfast, grilled cheese, quesadillas and more. It’s great for family dinners and turning leftover smoked meats into new meals.
- Blackstone recipes for breakfast, lunch, and dinner
- Fajitas and hibachi-style fried rice
- Grilled sandwiches and quesadillas
Eggroll In A Bowl On The Blackstone Griddle
Equipment
- Blackstone griddle
- Long griddle spatulas
- Meat chopper (optional)
- Measuring cups or shot glasses for liquids
Ingredients
- 2 pounds ground pork sausage
- 2 bags ready-mix dry coleslaw
- Chopped onion
- Minced garlic
- 2 tsp sesame oil
- 3 tbsp rice vinegar
- 6 tbsp soy sauce
- Salt and pepper to taste
Instructions
- Pre-prep the Blackstone: clean, check propane, and lightly oil the surface.
- Gather all ingredients and pre-measure sauces if desired.
- Heat the griddle to medium-high.
- Cook the ground pork, seasoning with salt and pepper. Break it up as it browns.
- When partially cooked, push the pork to one side and add oil to the empty side.
- Spread the coleslaw mix on the oiled side and add the chopped onion and garlic.
- Toss the cabbage as it softens and continue finishing the pork on the other side.
- Once the cabbage begins to wilt, add sesame oil, rice vinegar, and a splash of soy sauce. Stir to distribute the liquids.
- Mix the cabbage and pork together and cook until the cabbage is tender and flavors are combined.
- Remove from the griddle and serve with your favorite toppings such as sriracha or toasted sesame seeds.
Nutrition (per serving)
Calories: 231 • Carbs: 10 g • Protein: 10 g • Fat: 17 g