This tasty Blackstone Egg Roll In A Bowl packs all the flavors of traditional egg rolls without the hassle of rolling them! It’s filled with ground meat, crunchy veggies, and yummy seasonings.
I love how quick it is to whip up this dish—it’s ready in under 30 minutes! Perfect for a cozy night in, and it even makes for great leftovers. Who knew dinner could be this easy? 😄
Ingredients & Substitutions
Ground Meat: The recipe calls for ground pork, but you can use ground turkey or chicken for a leaner option. If you’re vegetarian or vegan, consider using crumbled tofu or a plant-based ground meat substitute.
Oil: Olive oil adds nice flavor, but you can substitute it with sesame oil for an extra touch. Just remember that sesame oil has a stronger taste.
Vegetables: The combination of green cabbage, carrots, and bean sprouts gives a crunchy texture. Feel free to add bell peppers or zucchini if you have them on hand!
Soy Sauce: For a gluten-free alternative, use tamari instead of soy sauce. Coconut aminos is another great option with a sweeter taste.
Sriracha Mayo: If you prefer a milder sauce, mix mayo with a bit of ketchup instead. Adjust the spice to your liking! You could also use plain mayo if you want it less spicy.
How Do I Get the Vegetables Just Right?
Cooking the veggies perfectly can make a big difference in texture. You want them tender but still crisp. Here’s how to do it:
- Start by sautéing the onions and garlic first. This adds flavor and starts softening them.
- Add the shredded carrots, cabbage, and bean sprouts next. Cook for 5-7 minutes.
- Keep the pan on medium-high heat and stir occasionally. This helps them cook evenly without becoming mushy.
Check doneness with a fork, and remember that they will continue to soften slightly after you remove them from the heat.
How to Make Blackstone Egg Roll In A Bowl
Ingredients You’ll Need:
For the Base:
- 1 pound ground pork (or turkey/chicken)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, shredded
- 1 cup green cabbage, shredded
- 1 cup bean sprouts
For the Flavor:
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- Salt and pepper to taste
For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Black sesame seeds (for garnish)
- 1/2 cup Sriracha mayo (for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-20 minutes to cook. In no time, you’ll have a flavorful and satisfying dish ready to enjoy — perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Protein:
In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the ground pork (or your choice of protein) and cook until it’s browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
2. Add Aromatics:
Next, add the diced onion and minced garlic to the skillet. Sauté these together until the onion becomes translucent, which will take around 2-3 minutes, filling the kitchen with a wonderful aroma!
3. Stir in the Veggies:
Now it’s time to add the shredded carrots, cabbage, and bean sprouts to the skillet. Stir everything together and let it cook for about 5-7 minutes. You want the veggies to be tender but still have a little crunch, so stir occasionally to prevent them from overcooking.
4. Season the Mixture:
Pour in the soy sauce, sesame oil, and add the minced ginger. Stir everything well to combine and let it cook for another 2-3 minutes. Now is the time to season with salt and pepper to taste. Give it a taste to see if it needs more seasoning.
5. Serve and Garnish:
Transfer the mixture to a serving bowl. Drizzle your Sriracha mayo over the top. Then sprinkle the sliced green onions, sesame seeds, and black sesame seeds on for a lovely garnish.
6. Enjoy!
Serve the dish warm, as either a comforting main meal or as a delicious side. Sit back, enjoy, and delight in your tasty, deconstructed egg roll bowl!
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute the ground pork with turkey, chicken, or even tofu for a vegetarian option. Just ensure to adjust the cooking time accordingly—turkey and chicken may cook a bit faster, while tofu should be pressed to remove excess moisture before adding.
What If I Don’t Have Cabbage?
No worries! If you don’t have green cabbage, you can use other greens like Napa cabbage, bok choy, or even spinach. Just remember that each green has different cooking times, so add them according to how quickly they cook down.
Can I Make This Recipe Ahead of Time?
Yes, you can! Cook the dish ahead of time, let it cool, and then store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat, adding a splash of water or soy sauce to keep it moist while warming.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing it in portions. Just remember to thaw in the fridge overnight before reheating for the best texture!
