Instant Pot Egg Roll Bowls.
Do I even need to say anything else?
Y’all I LOVE egg rolls. Whenever I get Chinese food, I always get an egg roll. Always. Do you want an egg roll with that? Um yes. Please. Now. I try to pretend that they aren’t dripping with grease (and who knows what else).
As I was perusing Pinterest one day, I came across several recipes for egg rolls bowls. My heart skipped a beat. Did I finally find an egg roll recipe that is easy (no rolling and stuffing those dadgum wrappers) AND healthy? So I dug a little deeper and realized that egg roll bowls might be the answer to all my egg roll dreams.
In an effort to make this meal as nutrient dense as possible, I decided I wanted to add some more greens to mine so I adapted the recipe to include Trader Joe’s Cruciferous Crunch (if you don’t have access to Trader Joe’s, you can use 2 bags of coleslaw mix and a couple cups shredded kale). And guys, this recipe is super healthy, super easy, and also super delicious. My husband is obsessed, and he is hard to please when it comes to healthy foods. Egg roll bowls are a GAME CHANGER and we have them at least once a week now.
Instant Pot Egg Roll Bowls: Ingredients
As I mentioned earlier, if you don’t have access to Trader Joe’s, just use 2 bags of coleslaw mix and 2 cups of shredded kale. You can use any meat of your choice (and could probably even do vegetarian). I have tried both pork and turkey. However, in our house, pork is the winner. On the same note, the recipe calls for chicken broth, but you can also just use water. Just be aware, the chicken broth does add more flavor. Lastly, the recipe calls for toasted sesame oil, but you can absolutely just use olive oil, coconut oil, or avocado oil. Oh, and you can use coconut aminos in place of the tamari!
Instant Pot Egg Rolls: THE DETAILS
If you eat gluten and don’t mind some extra carbs, I 1000% recommend making these to serve with your Egg Roll Bowls. We use them as scoops, and I personally think it makes the whole dish taste better!
Preheat oven to 400°. Take your package of wonton wrappers and cut them into strips (I typically just use half the package). Spray the pan with coconut oil, lay your strips down, and spray again with coconut oil. Bake for about 6-8 minutes until crispy. Make sure you keep an eye on them because they can burn pretty easily. I try to do this step while browning the meat.
There you have it. I would suggest adding Instant Pot Egg Roll Bowls to your meal plan immediately. 😉
- 1 teaspoon sesame oil *can use olive oil, coconut oil, or avocado oil
- 1 pound ground pork
- 1 tablespoon garlic powder
- 2 teaspoon ground ginger
- 1/4 cup tamari
- 1/4 cup chicken broth *can use water, but broth adds more flavor.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bags Trader Joe's Cruciferous Crunch (or 2 bags coleslaw mix and 2 cups shredded kale)
- 1 package wonton wrappers
- coconut or olive oil spray
1. Cook pork on the brown/saute setting until cooked through.
2. Add garlic, ginger, salt, and pepper. Mix together.
3. Cook for 1 minute then turn off Instant Pot.
4. Add tamari and broth.
5. Pour cruciferous crunch (or coleslaw) on top. Don't mix.
6. Close lid and lock.
7. Set Instant Pot to manual on high pressure for 1 min.
8. If using Crockpot version, use the bean/chili setting and once timer starts, turn off after one minute has passed.
9. Mix everything together and serve with wonton chips.
1. Preheat oven to 400.
2. Cut wonton wrappers into strips.
3. Spray a cookie sheet with oil.
4. Spread wonton wrappers in an even layer on pan.
5. Spray the wrappers with oil. Sprinkle with salt if you would like.
6. Bake for 6 minutes or until crispy! Watch carefully because these can burn quickly.