Egg Roll in a Bowl on the Blackstone Griddle

2 servings


5 minutes

active time

17 minutes

total time


1/2 pound 80/20 ground beef

1/4 pound ground breakfast sausage

14 oz. bag coleslaw mix

1 cup shredded carrots

1 cup shredded purple cabbage

2 green onions (sliced)

1 tablespoon minced ginger

2 tablespoons minced garlic

1 tablespoon sesame oil

1/2 cup low sodium soy sauce

3 tablespoons mirin


Preheat griddle on low.

Add ground beef and ground sausage to the griddle and cook until done. Once the meat is cooked through, move it to a cooler side of the griddle and scrape excess grease and oil off griddle surface.

Add coleslaw mix, green onions, shredded carrots, and shredded purple cabbage to the griddle. Toss together and spread out in a thin layer to begin cooking. Allow the vegetables to cook in a thin layer for about 3-4 minutes for some of the moisture to escape. Then, sauté vegetables until about 75% done.

Make a "pool" in the middle of the cooked vegetables. Add sesame oil, minced ginger, and minced garlic. Allow the garlic and ginger to cook in the oil for about 1-2 minutes. Add soy sauce and mirin to the vegetables.

Mix vegetables, garlic, ginger, and all sauce ingredients together. Add cooked meats to the vegetables and combine. Saute all ingredients together for about 2 minutes.

Transfer the egg roll in a bowl to a large bowl and allow to cool slightly.

Serve with your favorite Asian style toppings or sauces (like Siracha, Yum Yum sauce, or extra green onions).


Serving Size

1 g


864 kcal

Total Fat

56 g

Saturated Fat

14 g

Unsaturated Fat

39 g

Trans Fat

1 g


115 mg


3294 mg

Total Carbohydrate

53 g

Dietary Fiber

8 g

Total Sugars

35 g


36 g

2 servings


5 minutes

active time

17 minutes

total time
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