Egg Rolls in a Bowl offer a quick, flavorful dinner solution that captures the tastes of a classic egg roll without the work of rolling and deep-frying. This one-pan griddle-style recipe is an easy way to add vegetables to the plate and is ideal for busy weeknights or casual gatherings.
Blackstone Egg Roll in a Bowl
If you love the crunchy, savory filling of an egg roll but don’t want the mess of frying and wrapping, this Blackstone-style Egg Roll in a Bowl delivers the same familiar flavors with far less fuss. It uses the same core ingredients — ground pork or chicken, cabbage, ginger, garlic and a savory sauce — but comes together quickly on a hot griddle or skillet.
Egg Roll in a Bowl Shopping List
- Ground pork or ground chicken (or a vegetarian substitute)
- Fresh ginger (minced)
- Garlic (minced)
- Cabbage or bagged coleslaw mix (no dressing)
- Shiitake mushrooms (optional)
- Soy sauce
- Miso (optional)
- Sesame oil
- Sugar or a touch of sweetener (optional)
- Garnishes: cellophane (mung bean) noodles, wonton strips, green onions, sesame seeds, and sweet-and-sour sauce (optional)
How to Make Egg Rolls in a Bowl — Overview
Here is a quick overview so you know what to expect. Full ingredient amounts, times and step-by-step instructions are included in the recipe card below.
- Preheat — Heat your griddle or large skillet over medium-high for several minutes until hot.
- Cook — Brown the ground meat with ginger, garlic and seasonings. Add cabbage and mushrooms and cook until wilted.
- Finish — Stir in a simple sauce (soy, miso, sesame oil, touch of sugar) and cook until slightly thickened. Adjust seasoning.
- Serve — Top with cellophane noodles, wonton strips, green onions and sesame seeds. Serve immediately.
Egg Roll in a Bowl FAQ
What are wonton wrappers, and can you make them at home?
Wonton wrappers are thin squares of dough made from wheat flour, eggs and water, commonly used for soups and fried or steamed dumplings. You can make them from scratch, but store-bought wrappers are convenient and work very well for most home cooks.
Can you use another type of ground meat?
Yes. Ground chicken works well as a lean substitute for ground pork. You can also make a meatless version by using tofu, tempeh, or a plant-based ground alternative and focusing on the vegetable and sauce components.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet over medium-low heat to preserve texture, or use short intervals in the microwave until hot. If the cabbage releases liquid, drain any excess before serving.
Sides and Serving Suggestions
This dish pairs nicely with simple Asian-inspired sides: a clear wonton or egg drop soup, steamed rice or fried rice, and light pickled vegetables. For extra crunch and texture, top servings with prepared cellophane noodles or crispy wonton strips and a drizzle of sweet-and-sour or chili sauce on the side.
More Asian-Inspired Recipes
If you enjoy bold, savory, and slightly sweet flavors, try other recipes that combine grilled or smoked elements with Asian seasoning. Grilled teriyaki salmon, smoked spicy pork ribs, and beef bulgogi are all excellent complements to this style of cooking.
Yield: 6 servings
Griddle Egg Roll in a Bowl
All the favorite egg-roll flavors — ginger, garlic, soy and sesame — combined with cabbage and ground meat for a faster, lower-mess meal cooked on a hot griddle or in a large skillet.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients
Meat
- ½ pound ground pork or ground chicken
- 2 tablespoons neutral oil
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 teaspoon shiitake powder (optional)
Vegetables
- 1 bag tri-color coleslaw shreds (no sauce) or shredded cabbage
- 2 shiitake mushrooms, diced (optional)
Sauce
- 2 tablespoons soy sauce
- 1 teaspoon miso (optional)
- 1 teaspoon sugar
- ½ teaspoon sesame oil
Garnish
- ½ cup prepared mung bean (cellophane) noodles
- 1 cup crunchy wonton strips
- Sweet-and-sour sauce (optional)
- Chopped green onions and sesame seeds
Instructions
- Preheat a gas griddle or large skillet over medium-high heat for 10–15 minutes until hot.
- In a bowl, mix the ground meat with ginger, garlic, salt, pepper and shiitake powder (if using). Add 2 tablespoons oil to the griddle and brown the meat, breaking it up as it cooks.
- Add the coleslaw mix or shredded cabbage and diced mushrooms. Turn heat to high and cook, stirring frequently, until the cabbage wilts and becomes tender. Drain excess liquid if necessary.
- Combine soy sauce, miso, sugar and sesame oil, then pour over the meat and vegetable mixture. Cook over medium-high heat until the sauce reduces and slightly thickens, coating the ingredients.
- To serve, top with prepared cellophane noodles, wonton strips, sliced green onions, sesame seeds and a drizzle of sweet-and-sour sauce if desired.
Notes and Tips
- Use a bagged coleslaw mix to save prep time; avoid mixes that include dressing.
- For a vegetarian version, replace meat with crumbled tofu or a plant-based ground substitute and increase mushrooms.
- If you prefer a deeper sesame flavor, add a little more sesame oil to taste, but add it at the end to preserve aroma.
- Reheat leftovers in a skillet over medium-low heat for best texture.
Nutrition Information (estimate per serving)
Servings: 6 | Serving Size: 1
Calories: 343 • Total Fat: 22g • Saturated Fat: 5g • Cholesterol: 50mg • Sodium: 636mg • Carbohydrates: 22g • Fiber: 2g • Sugar: 4g • Protein: 16g
Nutrition data provided here is only an estimate.
