Instant Pot Egg Roll Bowls / Inside Out Egg Rolls is a healthy low carb-ish alternative, which will satisfy your craving for Chinese food without all the guilt.
Well, this is a slimmed down version and I hope you will enjoy my Instant Pot Egg Roll Bowls as much as we do.
Egg rolls are a must have when we have Chinese food. I love them. I miss them. It is almost impossible to find good authentic Chinese food in Los Angeles. There used to be a really delicious restaurant in Westwood. Whenever I went, which was a lot, I would ask the waiter to make me an authentic Chinese dish. Most of them were not on the printed menu and it was so much fun to try delicious food.
The San Gabriel Valley has wonderful restaurants, as there is a huge Asian population. I just wish some of those terrific places would hit the Coast.
Ingredients for Instant Pot Egg Roll Bowls
- Protein of Choice – Ground Pork, Ground Turkey, Ground Chicken.
- Raw Shrimp
- Bag of Coleslaw – or shred your own.
- Sweet/Black Soy Sauce – is one of my favorite condiments to cook with as it adds a depth of flavor.
- White Pepper – ever think Chinese food is missing something, but you can’t place your finger on it? Now you know.
- Fresh Ginger
- Fresh Garlic
- Soy Sauce – I like this brand made in Japan. [this is updated from the photo]
- Pure Sesame Oil – pure is for cooking, toasted sesame oil is for drizzling on food after it has been cooked.
New York has great Chinese food and when I was a kid, Miami was like New York South. Lots of transplants and lots of wonderful restaurants. I think, other than fishing, Chinese food is what I miss most about Florida. Growing up in Miami in the 60’s and 70’s, I was fortunate enough to be able to taste authentic food.
A Note About Sweet/Black Soy Sauce
- I’ve seen some people sub out Dark Soy Sauce for Black Soy Sauce or Sweet Soy Sauce. They end up with a salty mess. Dark Soy Sauce is extra salty.
- Sweet/Black Soy Sauce adds a depth of flavor. It is very sweet and thick and is NOT a substitute for Dark or Regular Soy Sauce for the Sweet/Black Soy Sauce, otherwise, you will have a salty mess on your hands. 🙂
- Most Asian markets carry different brands of Sweet/Black Soy Sauce. Sometimes it is referred to as Black Soy Sauce and sometimes it is referred to as Sweet Soy Sauce. Different Asian countries use different names for their sweet and thick soy sauce option. If you don’t have any local Asian stores, you can order on line here.
Pressure Cooker Chinese BBQ Char Siu Pulled Pork uses the sweet/black soy sauce as well!
There are so many options for Instant Pot Egg Roll Bowls and regardless of your dietary lifestyle, this recipe can be customized to your personal enjoyment. Each time you make this, you will have a whole new eating experience.
What are Instant Pot Egg Roll Bowls?
- Instant Pot Egg Roll Bowls are essentially the filling of an egg roll, which is quickly cooked in an Instant Pot, Mealthy MultiPot or Pressure Cooker.
- Won ton wrappers are not used.
Another name for Instant Pot Egg Roll Bowls is Inside Out Egg Rolls. The low carb version is called Instant Pot Crack Slaw and is equally as delicious.
Instant Pot Egg Roll Bowls are enjoyed with a fork in a bowl or plate and served with various toppings, like duck sauce, Chinese mustard, hoisin sauce or my yummy Sweet ‘N Sour Sauce, whereas egg rolls are picked up with your fingers and dipped into the sauces.
What Protein/Meat To Use In Instant Pot Egg Roll Bowls.
- Turkey is great to use and if you do use it, add a Tablespoon of fish sauce of Worcestershire sauce cause to give it some umami.
- Ground chicken is also great in Instant Pot Egg Roll Bowls. Chicken, like turkey, is very bland, so it needs extra seasoning. Like turkey, fish sauce and Worcestershire sauce will both add umami.
- The most authentic protein to use is ground pork and shrimp (although not Kosher). Leftover Char Siu would also be fabulous in this recipe.
I like using ground pork and shrimp in Instant Pot Egg Roll Bowls.
You will want to make a double batch of Instant Pot Egg Roll Bowls to use as filling in my incredible Air Fryer New York Egg Rolls.
Why Sauté Before Pressure Cooking?
Since Instant Pot Egg Roll Bowls replicate egg roll filling which is on the dry side, it is a lot easier to mash up the ground meat while sautéing in the Instant Pot, Mealthy MultiPot or Pressure Cooker, rather than trying to do it after is has been cooked.
In other recipes, like my Instant Pot Philly Cheesesteak Sloppy Joes, there is no need to sauté the meat, it contains other ingredients which are mixed in AND which will keep the meat from clumping.
Some people like to add more vegetables and crunchy ingredients to Instant Pot Egg Roll Bowls.
Pressure Cooker Chinese Hot and Sour Soup pairs nicely here and a great way to start the meal!
Optional Ingredients for Instant Pot Egg Roll Bowls
Tips and Tricks for Instant Pot Egg Roll Bowls
- Make sure to let the Instant Pot, Mealthy MultiPot or Pressure Cooker fully heat before adding the oil.
- It seems like a lot of cabbage (coleslaw mix), so don’t be tempted to double up on the ground meat. It will be too much meat to cabbage ratio. However, if you want extra shrimp, that is fine.
- If you have my Homemade Ginger Garlic Paste in your fridge, that’s great. You don’t have to worry about mincing ginger and garlic.
- Residual heat will quickly cook the shrimp and wilt the cabbage a bit, so that there is a nice crunch. This is why the cabbage is added at two different stages. The added texture makes a nice difference.
Crab or lobster would be awesome to use in Instant Pot Egg Roll Bowls too.
Air Fryer New York Style Egg Rolls are about as authentic as you can get, using an Air Fryer. All the taste without the calories of deep frying. Heck, skip the ground meat and use diced pork in this recipe instead.
It is the very perfect filling for the Air Fryer New York Style Egg Rolls.
Garnish the Instant Pot Egg Roll Bowls with a diced scallion and serve with a small bowl of my Sweet ‘N Sour Sauce Recipe for dipping.
More Instant Pot Chinese Recipes to Make:
- Pressure Cooker Chinese Take-Out Beef and Broccoli
- Pressure Cooker Chinese Take-Out Spicy Orange Beef.
- Instant Pot Chicken Lettuce Wraps
- Instant Pot Chinese Take Out Sweet ‘N Sour Pork
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Instant Pot Egg Roll Bowls / Inside Out Egg RollsPrint Pin Rate
- 1 Tablespoon Pure Sesame Oil
- 2 Tablespoons Extra Virgin Olive Oil
- 2.5 Tablespoons Fresh Ginger Root minced
- 2.5 Tablespoons Fresh Garlic minced
- 1 stalk Fresh Celery chopped
- 1 pound Ground Pork or Turkey or Chicken
- 1 small can Water Chestnuts optional
- 2 pounds Raw Shrimp chopped
- 3 pounds Coleslaw Mix divided
- 3 Scallions chopped, green and white parts separated
- Whisk together Sauce Ingredients and set next to pressure cooker.
- Select Sauté or Browning on your pressure cooker and allow pot to fully heat.
- Add celery, ginger and garlic and sauté for one minute. Turn off Pressure Cooker. Add water chestnuts (if using), half the coleslaw and half of the sauce and mix to combine.
- Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for 1 minute.
- When beep sounds, carefully release the pressure. Drain out most of the excess liquid.
- Select Sauté or Browning and toss in the rest of the sauce, white part of the scallions, shrimp and the rest of the coleslaw. Stir until shrimp are no longer translucent. This takes about a minute only.
- Add the green part of scallions and mix to combine. It's ready to serve!
- Make sure to have a bowl of my Sweet 'N Sour Sauce on the table for drizzling.
- Garnish with one sliced scallion and serve with rice.