top of page

Instant Pot Egg Roll in a Bowl

Updated: Aug 7, 2021

This effortless, healthy, one-pot meal comes together in under 30 minutes. Our "deconstructed" version takes the yummy meat and veggie filling of a traditional egg roll and serves it on a bed of cooked rice or quinoa. Golden wonton crisps are served alongside for scooping or dipping. No rolling or folding required!


This dish will quickly become a regular in your favorite dinner-making rotation.

Recipe adapted from FiveheartHome and idon'thavetimeforthat.


If you follow my blog regularly, you will quickly notice that a lot of my posts are inspired by healthy dishes with big, bold flavors. That's why I love this simple recipe.


This yummy Asian-influenced one-pot meal has fierce flavors from tons of garlic, ginger, tamari, sesame oil, chili garlic sauce, green onion, and fresh cilantro.


To start, you will need to make the thunder-stealing wonton crisps. That's right- I said it. Remember, I said this dish had big, bold flavors? Well, they are upstaged by these crisps. Everyone loves them, especially the kids.


OK, I guess you could say I'm a little jealous. These brilliant wonton crisps that everyone is so crazy about are against my dietary restrictions. They contain wheat so they are not gluten-free. If your family has restrictions like myself, I found that sturdy, all-corn tortilla chips are a great replacement.


To make the crisps, lay the wonton wrappers in rows on a lightly floured cutting board. (I used wonton wrappers, but you can also use refrigerated egg roll wrappers.) Cut each wrapper into thin strips. I employed a pizza cutter to make this process very simple. Repeat the process with the other wrappers until you have the desired amount of wonton chips that you want. I used about half the package. Be sure to make plenty. They will disappear very fast! These crisps can be made up to a day ahead and stored in zipper bags.


Lightly brush the wrappers with vegetable or olive oil. Bake at 400 degrees 4-5 minutes until bubbly and brown. Be sure to watch them carefully because they go from lightly brown to burnt very fast! Let the crisps cool while you prepare your filling.


To make the filling, set the Instant Pot to the "Sauté" function. Add the ground meat (chicken, turkey, pork, or lean ground beef) to the pot with a little oil. Cook for several minutes, stirring occasionally. Break the meat apart into small pieces with a wooden spoon. Once the meat is browned, stir in the minced garlic, ginger, chili garlic sauce, and the green onions to the pot. Cook, stirring occasionally, until the green onions have softened. Press "Cancel" after sautéing and drain any remaining grease from the pot.


While the meat is browning, whisk together the simple sauce. In a small bowl, combine the beef broth, tamari, tamari puree, rice wine vinegar, sesame oil, and honey. Set aside.


(Tamari puree has a much thicker consistency than regular tamari – similar to the consistency of maple syrup. Its flavor is more robust and concentrated. I'm using it in this recipe in place of oyster sauce, which is not gluten-free. If your family doesn't require this replacement, feel free to use the original oyster sauce.)


Next, the pot is piled high with veggies. (We are using a shortcut here with bagged coleslaw mix and pre-shredded carrots.) Add the shredded carrots and coleslaw mix on top of the cooked meat mixture. Pour the sauce on top of the meat and slaw mixture (no stirring required).


Set the lid and adjust the valve. Cook on high pressure for 3 minutes. When the timer has stopped, allow the pressure to naturally release for 10 minutes. Carefully vent to release the remaining pressure. Open the lid and give the contents a gentle stir.


We like to serve this over a bed of cooked rice or quinoa. Garnish with fresh cilantro, sliced green onions, and toasted sesame seeds. Serve with the crispy wonton crisps on the side for scooping or dipping. If you like it extra spicy add a drizzle of sriracha.


Dinner is served. Did I just hear a "Yum"?


Let's get cooking!

 

Ingredients


Wonton crisps:

  • 1 package wonton or egg roll wrappers cut into strips

  • Corn tortilla chips (for family members with restrictions)

  • Vegetable or olive oil

Egg roll in a bowl:

  • 1 pound ground chicken, turkey, pork or lean beef (I used ground chicken)

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, crushed or grated (I used prepared ginger paste in a tube)

  • 1-2 teaspoons of chili garlic sauce, optional (I used Huy Fong, Foods Chili Garlic Sauce)

  • 2 green onions, sliced

  • 2 cups shredded carrots

  • 1(12-ounce) bag coleslaw mix, or 4 to 5 cups shredded cabbage

Sauce:

  • 1/4 cup beef broth

  • 3 tablespoons soy sauce, tamari or coconut aminos (I used tamari)

  • 1 tablespoon oyster sauce or tamari puree (I used tamari puree)

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon honey

To serve:

  • Cooked rice or quinoa

  • Chopped green onions, cilantro, sesame seeds, sriracha and additional tamari

 

How to make:

Please be sure to visit FiveheartHome and idon'thavetimeforthat for the source recipes and original instructions.


Wonton crisps:

  1. Lay the wonton or egg roll wrappers in rows on a lightly floured cutting board.

  2. Cut each wrapper into thin strips.

  3. Repeat the process with the other wrappers until you have the desired amount of wonton crisps that you want. I used about half the package.

  4. Lightly brush the wrappers with olive oil.

  5. Bake at 400 degrees for 4-5 minutes until bubbly and brown.

  6. Let the crisps cool while you prepare your filling.

Egg roll in a bowl:

  1. Set the Instant Pot to the "Sauté" function.

  2. Add the ground meat (chicken, turkey or lean ground beef) to the pot with a little oil.

  3. Cook for several minutes, stirring occasionally. Break the meat apart into small pieces with a wooden spoon.

  4. Once the meat is browned, stir in the minced garlic, ginger, chili paste, and green onions to the pot.

  5. Cook, stirring occasionally, until the green onions have softened.

  6. Press "Cancel" after sautéing and drain any remaining grease from the pot.

  7. Prepare the sauce (below).

  8. Add the shredded carrots and coleslaw mix on top of the cooked meat mixture.

  9. Pour the sauce on top of the meat and slaw mixture. Do not stir.

  10. Set the lid and adjust the valve.

  11. Cook on high pressure for 3 minutes.

  12. When the timer has stopped, allow the pressure to naturally release for 10 minutes.

  13. Carefully vent to release the remaining pressure.

  14. Open the lid and give the contents a gentle stir.

  15. Serve in bowls over cooked rice or quinoa with wonton crisps on the side for scooping.

  16. Add toppings as desired.

  17. Enjoy!

  18. Please scroll to the bottom to share your comments and feedback.

Sauce:

  1. In a small bowl, whisk together the beef broth, tamari, oyster sauce or tamari puree, rice wine vinegar, sesame oil, and honey.

 

60 views0 comments

Recent Posts

See All

Kommentare


bottom of page