Quick & Easy Blackstone Egg Roll in a Bowl: Your 20-Minute Weeknight Winner with Homemade Szechuan Sauce

Craving the delicious flavors of an egg roll without the hassle of deep-frying or wrappers? Our **Blackstone Egg Roll in a Bowl** recipe is your answer! This incredibly simple yet flavorful dish brings all the best components of a classic egg roll into one satisfying bowl. Featuring tender ground pork, a vibrant coleslaw mix, and a spectacular homemade Szechuan sauce that delivers an irresistible salty-sweet kick with a hint of heat, it’s a meal that’s ready in under 20 minutes. Whether you’re cooking on your trusty Blackstone griddle for a superb outdoor cooking experience or opting for a convenient stovetop preparation, this recipe promises a fast, fresh, and utterly delicious Asian-inspired dinner perfect for any night of the week.

What Exactly Is an Egg Roll in a Bowl? The Deconstructed Delight Explained

An “egg roll in a bowl” is essentially a deconstructed version of the popular Chinese-American appetizer. Imagine taking the flavorful filling of a traditional egg roll – typically a mixture of seasoned ground meat (often pork), shredded cabbage, and other savory vegetables – and serving it without the crispy fried wrapper. This innovative concept allows you to enjoy all the savory, umami-rich flavors and satisfying textures in a much quicker, often healthier, and certainly easier-to-prepare format. It’s a fantastic low-carb friendly alternative that doesn’t compromise on taste, making it a superb option for those seeking a lighter meal or looking to reduce their carbohydrate intake.

Our recipe specifically leverages a convenient bag of coleslaw mix and ground pork to effortlessly achieve that authentic egg roll vibe. Think of this as a lightning-fast stir-fry packed with savory ground pork, crisp-tender coleslaw, a vibrant, homemade Szechuan sauce, and the added richness of scrambled egg. It’s a comforting and flavorful dish that captures the essence of a classic egg roll, minus the deep-frying and the extra steps of rolling and sealing, delivering all the deliciousness directly into your bowl.

Why Cook This on a Blackstone Griddle? Unmatched Flavor and Convenience

While this Egg Roll in a Bowl recipe is perfectly adaptable for stovetop cooking, preparing it on a Blackstone griddle elevates the experience significantly. The flat-top surface of a Blackstone griddle provides incredibly even and consistent heat distribution, which is ideal for stir-frying. This allows you to cook ingredients quickly and efficiently, achieving that desirable “wok hei” (or “breath of the wok”) effect, where food is rapidly seared to perfection, locking in flavors and creating a slightly caramelized exterior that enhances taste and texture.

The large cooking surface of a Blackstone is another major advantage, especially when preparing meals for a family or entertaining guests. You can cook the pork, mushrooms, and coleslaw simultaneously in separate zones, or easily move ingredients around the expansive surface, ensuring everything cooks evenly without overcrowding the pan. Overcrowding can lead to steaming instead of searing, resulting in less flavorful, softer vegetables and meat. Furthermore, cooking outdoors on a griddle means less mess in your kitchen, keeping heat and cooking odors outside, and offering a fun, interactive culinary experience. Cleanup is often simpler too, as the non-stick surface of a well-seasoned griddle makes scraping and wiping down a breeze after cooking. The high heat of the griddle also contributes to a faster cooking time, ensuring your meal is ready in mere minutes.

Making it Keto-Friendly: A Low-Carb Twist on a Classic

For those following a ketogenic or low-carb diet, you’ll be pleased to know that this Egg Roll in a Bowl recipe can be easily adapted to fit your dietary needs. As originally written, the recipe includes honey and cornstarch, which contribute to the carb count. However, transforming it into a keto-compliant dish is straightforward and simple.

To make it keto-friendly, simply omit the cornstarch entirely from the Szechuan sauce. Cornstarch’s primary role is thickening the sauce, which isn’t always necessary for flavor and can be skipped for a thinner, yet equally delicious, sauce. For the honey, substitute it with a suitable low-carb brown sugar alternative like Swerve Brown Sugar Substitute. This switch maintains the delightful sweet and savory balance of the Szechuan sauce without adding unwanted sugars or carbohydrates.

When making these adjustments, it’s also a good practice to check the labels on other ingredients such as your low-sodium soy sauce and Thai-style chili sauce to ensure they are also sugar-free or low in carbs if strict keto compliance is your goal. By making these minor but effective changes, you can enjoy all the robust, satisfying flavors of this amazing dish while staying true to your low-carb or ketogenic lifestyle.

Ingredient Spotlight: Crafting the Perfect Egg Roll in a Bowl

The beauty of this recipe lies in its reliance on readily available ingredients, many of which are likely already in your pantry. All components, including those for our flavorful homemade Szechuan sauce, can be easily found at your local grocery store or even large retailers like Walmart. Let’s delve a bit deeper into some of the key elements that make this dish so special:

Homemade Szechuan Sauce: The Heart of the Flavor

Our Szechuan sauce is what truly makes this dish sing, providing that characteristic salty-sweet-spicy-umami profile that is so central to Asian cuisine. It’s a simple blend of common kitchen staples, yet the combination creates a complex and utterly addictive flavor. Low-sodium soy sauce forms the savory foundation, while honey adds a touch of natural sweetness that beautifully balances the heat. Cornstarch acts as a thickener, giving the sauce a pleasant viscosity that clings well to all the ingredients – though, as mentioned, it can be omitted for a thinner, low-carb sauce.

Thai-style chili sauce brings a delightful kick of heat, which you can easily adjust to your personal preference for spice. Rice wine vinegar contributes a crucial tangy and bright counterpoint; if you can’t find it, white wine vinegar is a perfectly acceptable substitute and will still result in a delicious outcome. Finally, Chinese five-spice powder, crushed red pepper flakes, garlic powder, and fresh grated ginger layer in aromatic depth and a gentle warmth. Don’t skip the fresh ginger – its vibrant, pungent notes make a noticeable and wonderful difference in the overall flavor profile!

Choosing Your Protein: Ground Pork and Beyond

Ground pork is the traditional choice for classic egg roll filling, lending a rich flavor and satisfying, crumbly texture to the dish. Its natural fat content helps keep the mixture moist and incredibly flavorful as it cooks. However, this recipe is incredibly versatile when it comes to your choice of protein. Feel free to substitute with any ground meat you prefer: ground chicken or turkey offer leaner alternatives without sacrificing much flavor, especially when seasoned well. Ground beef can also be used for a heartier, more robust meal. This recipe is also a brilliant way to utilize leftovers! If you have cooked pork, like shredded pork or even finely diced pork chops, you can easily incorporate them, significantly reducing cooking time. Just be sure to adjust the seasoning as pre-cooked meats might need a little extra flavor boost to match the fresh ground meat.

The Vegetable Base: Coleslaw Mix and Optional Mushrooms

Using a pre-bagged coleslaw mix is a fantastic shortcut that makes this recipe incredibly quick and easy. It typically contains a mix of shredded green cabbage, red cabbage, and carrots, providing a crisp, fresh base that cooks down perfectly in mere minutes on the hot griddle or pan. While many people love mushrooms for their umami flavor and meaty texture, we understand they aren’t for everyone. We enjoy them in this dish (though, full disclosure, my son still tends to pick them out!), so they are included in the recipe for their earthy flavor. If mushrooms aren’t your preference, simply leave them out. A quick tip: if you omit the mushrooms, you can also omit the vegetable oil and use only the sesame oil for stir-frying the coleslaw, enhancing the sesame flavor even further. For added nutrition, color, and texture, consider tossing in other quick-cooking vegetables like thinly sliced bell peppers (red or yellow for sweetness), snap peas, shredded broccoli, or even some thinly sliced bok choy.

Step-by-Step Guide: How to Make Blackstone Egg Roll in a Bowl (or Stovetop!)

Preparing this incredibly flavorful egg roll in a bowl with coleslaw is surprisingly straightforward, whether you’re a seasoned griddle master or a stovetop cook. The key to success is to work quickly, ensure your cooking surface is hot, and have all your ingredients prepped and ready to go.

1. Prepare Your Cooking Surface: First and foremost, ensure your Blackstone griddle is properly prepped, cleaned, and heated to a high temperature. If you’re using a stovetop, grab a large, heavy-bottomed nonstick skillet or a wok and heat it over high heat. High heat is absolutely essential for achieving that perfect stir-fry texture, ensuring your ingredients sear rather than steam.
2. Cook the Ground Pork: Lightly spray your hot cooking surface with a bit of cooking spray. Add the ground pork, using a spatula or a griddle scraper to break it up into small, crumbly pieces as it cooks. Season the pork generously with kosher salt and fresh cracked pepper. Continue cooking, stirring frequently, until the pork is thoroughly browned and no longer pink throughout. Once cooked to perfection, transfer the pork to a large heat-resistant bowl and set it aside.
3. Sauté the Mushrooms (Optional Step): If you choose to include them, add the sliced white mushrooms to the hot griddle or skillet. Drizzle both the vegetable oil and sesame oil over the mushrooms. Cook, tossing frequently with your spatula, until the mushrooms are beautifully browned, tender, and have released their moisture. Their earthy flavor adds a lovely depth to the dish. Once done, transfer them to the bowl with the cooked pork. (As a reminder, if you decide to omit the mushrooms, you can also skip the vegetable oil and use only the sesame oil for stir-frying the coleslaw in the next step).
4. Stir-fry the Coleslaw with Sauce: Now it’s time for the crunchy vegetable base! Pour the entire bag of pre-mixed cabbage coleslaw directly onto the hot cooking surface. Drizzle approximately three-quarters of your prepared homemade Szechuan sauce over the coleslaw. Toss and stir-fry vigorously for just 1-2 minutes. The goal here is to slightly soften the cabbage and allow it to absorb the wonderful, tangy-sweet-spicy flavors of the sauce, while still retaining some of its appealing crisp-tender texture.
5. Incorporate the Eggs: Create a clear well or open space in the center of the stir-fried coleslaw mixture on your griddle or in your skillet. Crack the two large eggs directly into this well. Scramble the eggs right on the hot surface until they are fully cooked and set. Once scrambled, mix the cooked eggs into the coleslaw, distributing them evenly throughout the vegetables. This adds a wonderful richness and protein boost to the dish.
6. Combine and Serve: Finally, transfer the hot, stir-fried coleslaw and egg mixture to the large bowl containing the previously cooked pork and mushrooms (if used). Give everything a good toss to thoroughly combine all the delicious components and ensure every bite is packed with flavor. Serve your Blackstone Egg Roll in a Bowl immediately, garnished generously with freshly chopped green onions and a final drizzle of the reserved Szechuan sauce for an extra burst of vibrant flavor.

This streamlined process ensures that you get a piping hot, incredibly flavorful meal on the table in record time, making it an ideal choice for busy weeknights!

Tips for Success and Creative Variations

To ensure your Blackstone Egg Roll in a Bowl turns out perfectly every time, and to inspire you to make it your own, here are some expert tips for success and creative variations to explore:

Achieving Optimal Flavor and Texture

• High Heat is Crucial: For a true stir-fry experience, always make sure your griddle or skillet is smoking hot before adding any ingredients. This high heat allows for quick searing, creating delicious caramelization and preventing vegetables from becoming soggy.
• Avoid Overcrowding: Cook the ground pork and vegetables in batches if necessary, especially when using a smaller stovetop skillet. Overcrowding significantly lowers the temperature of the cooking surface and causes the food to steam rather than sear, resulting in a less desirable texture.
• Mise en Place is Your Friend: Have all your ingredients chopped, measured, and ready to go before you even start heating your griddle. Stir-fries cook very quickly, so you won’t have time to chop garlic or measure sauce components once the cooking process begins.
• Adjust Spice Level to Taste: The amount of Thai-style chili sauce and crushed red pepper flakes in the Szechuan sauce can be easily adjusted to your personal preference. For more heat, add a little extra; for a milder dish, reduce or omit them entirely.
• Taste and Adjust Seasoning: Always taste your Szechuan sauce before adding it to the main dish. You might find you want to add a pinch more sugar for sweetness, a splash more vinegar for tang, or an extra dash of soy sauce for umami to perfectly suit your palate.

Creative Variations to Explore

• Protein Swaps: As mentioned, ground chicken, ground turkey, or ground beef all work beautifully as substitutes for ground pork. For a delicious vegetarian or vegan option, use crumbled firm tofu or tempeh, ensuring it’s well-pressed and browned for a satisfying texture.
• Add More Veggies: Boost the nutritional value and add extra texture by incorporating other thinly sliced or shredded quick-cooking vegetables. Ideas include bell peppers (any color), snow peas, bean sprouts, water chestnuts, shredded broccoli florets, or even some thinly sliced bok choy. Add them along with the coleslaw mix, or slightly before, depending on how much crunch you desire.
• Make it a Noodle or Rice Bowl: While delicious and satisfying on its own, you can easily serve this egg roll mix over a bed of steamed jasmine rice, brown rice, or stir-fried noodles (like ramen or lo mein) to make it a more substantial and complete meal. This is especially great if you’re not strictly adhering to a low-carb diet.
• Garnish Galore: Beyond fresh green onions, elevate your dish with a variety of garnishes. Consider toasted sesame seeds for nutty flavor, a drizzle of sriracha for extra heat, a sprinkle of fresh cilantro for herbaceous notes, or even some crushed peanuts for added crunch (ensure no nut allergies!). For a non-keto indulgence, crispy fried wonton strips or chow mein noodles make an excellent topping!
• Sweet and Sour Twist: For a slightly different flavor profile, consider adding a splash of pineapple juice or a touch more rice vinegar to your Szechuan sauce to lean into a delightful sweet and sour characteristic.

Frequently Asked Questions About Egg Roll in a Bowl

Blackstone Egg Roll in a Bowl

This Blackstone Egg Roll in a Bowl recipe combines crisp coleslaw with savory ground pork and a vibrant homemade Szechuan sauce for an unforgettable meal. Cooked quickly on the griddle or stovetop, it’s a perfect salty-sweet Asian-inspired dinner ready in less than 20 minutes, offering incredible flavor with a delightful hint of heat.

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Course:
Dinner, Main Course

Cuisine:
asian

Keyword:
Blackstone egg roll in a bowl, egg roll in a bowl with coleslaw, easy Asian recipe, quick dinner, Szechuan pork

Prep Time:
5 minutes minutes

Cook Time:
15 minutes minutes

Total Time:
20 minutes minutes

Author:
Erica

Servings:
4 people

Calories:
551kcal

Ingredients

For the Szechuan Sauce

• ¼ cup low-sodium soy sauce
• 2 Tbsp honey
• 1 Tbsp cornstarch
• 1 Tbsp Thai-style chili sauce
• 1 Tbsp rice wine vinegar
• ½ tsp Chinese five spice powder
• ½ tsp crushed red pepper flakes
• ½ tsp garlic powder
• 1 tsp freshly grated ginger

For the Egg Roll in a Bowl

• 1 lb ground pork
• ½ tsp kosher salt
• ½ tsp fresh cracked pepper
• 1 Tbsp vegetable oil
• 1 Tbsp sesame oil
• 8 oz sliced white mushrooms (optional, see Notes)
• 1 (16 oz) bag cabbage coleslaw mix
• 2 large eggs
• 1 bunch green onion (white and light green parts chopped, for garnish)

Instructions

1. Prep the Blackstone to cook over high heat. If cooking on the stovetop, heat a large nonstick skillet over high heat.
2. Spray cooking surface with cooking spray and add the pork. Season with salt and pepper. Cook, breaking up into little pieces, until no longer pink. Transfer to a large heat resistant bowl.
3. Put the mushrooms to cook with the vegetable oil and sesame oil. Cook, tossing often, until browned. Transfer to the bowl with the pork.
4. Pour the coleslaw onto the cook surface and pour ~¾s of the Szechuan sauce over. Toss and cook 1-2 minutes to take the raw edge off the cabbage.
5. Form a well in the center of the coleslaw. Crack the eggs into the well. Cook the eggs, scrambling, then mix into the coleslaw. Transfer to the bowl with the pork and mushrooms.
6. Serve egg roll in a bowl topped with green onion and drizzle of remaining Szechuan sauce.

Notes

If you omit the mushrooms, also omit the vegetable oil. After cooking the pork, use the sesame oil to cook the coleslaw.
For a keto-friendly version, omit cornstarch and replace honey with a brown sugar substitute like Swerve.

Nutrition

Calories: 551kcal |
Carbohydrates: 26g |
Protein: 38g |
Fat: 39g |
Saturated Fat: 34g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 3g |
Cholesterol: 413mg |
Sodium: 1263mg |
Potassium: 537mg |
Fiber: 4g |
Sugar: 16g