This Old Gal

Homemade recipes for Pressure Cookers and Air Fryers.

Instant Pot Egg Roll Bowls [Low-ish Carbs]

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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.

Instant Pot Egg Roll Bowls

Instant Pot Egg Roll Bowls

Whoever heard of cooking egg rolls in a Instant Pot, Mealthy MultiPot or Pressure Cooker? No one, I don’t think.

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.

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.

Instant Pot Egg Roll Bowls only take a few minutes in your Instant Pot, Mealthy MultiPot or Pressure Cooker to make this delicious and healthy dish.

 

Cast of Ingredients for Instant Pot Egg Roll Bowls

Cast of Ingredients for Instant Pot Egg Roll Bowls

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.
  • Scallions

 

Dice up Ginger, Garlic and Scallions

Dice up Ginger, Garlic and Scallions

What is 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.
  • Ingredients include cabbage, ground meat, shrimp (in some cases) and spices are included. Basically anything you would find inside an egg roll. 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.

 

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Whisk up the Sauce Ingredients

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.

What Protein/Meat To Use In Instant Pot Egg Roll Bowls.

  • 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.
  • 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.

 

Saute the Pork and Aromatics

Saute the Pork and Aromatics

Why Is The Meat Sautéed 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.

 

Instant Pot Egg Roll Bowls Ready to Pressure Cook

Instant Pot Egg Roll Bowls Ready to Pressure Cook

Some people like to add more vegetables and crunchy ingredients to Instant Pot Egg Roll Bowls

Optional Ingredients for Instant Pot Egg Roll Bowls

 

Shrimp Cooks Fast with Residual Heat

Shrimp Cooks Fast with Residual Heat

Tips and Tricks for Instant Pot Egg Roll Bowls

  1. Make sure to let the Instant Pot, Mealthy MultiPot or Pressure Cooker fully heat before adding the oil.
  2. 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.
  3. 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.
  4. 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.
  5. The full recipe is found below on the recipe card.

 

Air Fryer New York Style Egg Rolls w/ Sweet 'N Sour Sauce

Air Fryer New York Style Egg Rolls w/ Sweet ‘N Sour Sauce

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.

 

Instant Pot Egg Roll Bowls

Instant Pot Egg Roll Bowls

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:

Kitchen Equipment and Essentials

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Here is the handy printable recipe:

Instant Pot Egg Roll Bowls / Inside Out Egg Rolls

4.92 from 12 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian, Chinese, Low Carb-ish
Keyword: Egg Roll Bowls, Egg Rolls in a Bowl, Instant Pot Egg Roll Bowl
Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 16 minutes
Servings: 8 servings
Calories: 428kcal
Author: This Old Gal

Ingredients

Sauce

US Customary - Metric

Instructions

  • 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 sesame oil and olive oil. When oil starts to sizzle, add ground meat and sauté for two minutes, making sure to mash the meat well. 
  • 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 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, scallions, shrimp and the rest of the coleslaw.  Stir until shrimp are no longer translucent. This takes about a minute only.
  • Remove lid, add 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 and serve with rice.

Notes

Alternatively, the cabbage can be divided into two parts and half can be added in after pressure release. If you do that, add the shrimp after pressure release too.
Sweet/Black Soy Sauce is a thick and sweet Sauce, like Molasses.  It is not salty. 

Dipping Sauces

Pairing Suggestions for Instant Pot Egg Roll Bowls

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

Calories: 428kcal | Carbohydrates: 26g | Protein: 36g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 326mg | Sodium: 1856mg | Potassium: 597mg | Fiber: 4g | Sugar: 17g | Vitamin A: 4.2% | Vitamin C: 83.7% | Calcium: 25% | Iron: 23%

PIN this Instant Pot Egg Roll Bowls!

Pressure Cooker Instant Pot Healthy Inside Out Eggrolls {Egg Rolls in a Bowl}

Pressure Cooker Instant Pot Healthy Inside Out Eggrolls {Egg Rolls in a Bowl}

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Comments

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    • Hi Rachel~

      Thanks so much for your comment. I love your username. My grandmother was called Rosie the Riveter, as she worked on planes, I believe, way back when. 🙂

      Jill

      Reply

  4. I use a turkey baster to remove excess liquid from the pot, simple and safe, no handling a large, heavy, hot pot!

    Reply

    • Hi Pam~

      A turkey baster is a great idea. Draining some of the liquid is actually a new step I just added, as I felt much of the flavor ended up in the unused liquid. Adding just half prior to cooking and half after cooking, seems to give more flavor. Thank you for your terrific idea.

      Jill

      Reply

  5. Hello,
    I am a new Instant Pot owner and your site has some great recipes and tips. I’m also on a Ketogenic diet (very low carb). Have you considered posting nutritional values on your recipes? That is crucial for me to determine if I can make as written or may need to make modifications.

    Best regards,
    Peggy

    Reply

    • Hi Peggy~

      I hope you are enjoying your new Instant Pot. Many of my recipes can be adjusted to your particular diet. I have no plans at the moment to post nutritional values.

      Jill

      Reply

  8. My family is not a fan of shrimp. Can something be substituted instead? This recipe looks amazing and I really want to try it!

    Reply

  9. Like a couple others, I too was concerned about my IP coming to pressure without scorching with so little liquid. But, I have never been disappointed with one of TOG’s recipes so just crossed my fingers and gave it a shot and it worked! Even my husband, who I KNEW would not like this, cleaned his plate and said it was good and that the recipe is a keeper.
    I changed a few things from the original recipe. I added 3 more scallions simply because I love them, and I added a diced up serrano pepper because my husband bought an extra for a meal I made last week and saw it sitting in the crisper starting to wrinkle so thought, why not? I like a little kick to my food. I also did not have any black soy sauce and just recently found out that I am allergic to soy so replaced the soy with coconut aminos that I purchased recently from Amazon after reading about it on an IP Facebook page.
    Definitely a good recipe!

    Reply

    • Angi, did you use Coconut Aminos for both the black soy sauce and the regular soy sauce. It just seemed like a lot of soy sauce.

      Reply

  10. Impossible to find good Chinese food in Southern California? Come to Monterey Park, where I live. The whole San Gabriel Valley probably has some of the best Chinese food in the nation. Yelp is really helpful in finding good recommendations for restaurants if you come to this area. Thanks for your recipes–always helpful and delicious.

    Reply

  11. Thank you, this sounds awesome!
    however, I was shocked when you said it was impossible to find good Chinese food in Socal. We have a huge expatriate and Chinese-american population, so competition keeps the restaurant scene delicious and economical! Are you anywhere near San Gabriel Valley? You can find amazing Chinese food every 10 feet, LOL.

    Reply

    • Mama~

      You are right about San Gabriel. I am on the Coast and in this area, it is hard to find good Chinese food. We do need to take a trip to the SG Valley, that is for sure.

      Jill

      Reply

  12. Not sure where in Southern California you live, but, but basically the LA area has one of the highest concentrations of Chinese people (and therefore Chinese food) outside of china. Check out the San Gabriel valley area of LA for basically every regional of variety of Chinese food out there. 😉 Cantonese, mandarin, shanghainese, Muslim Chinese, Sichuan it’s all there and completely different. Happy eating and experimenting!

    Reply

    • Hi Jen~

      San Gabriel for sure!!!! They have it all. I was in the Valley and in the City and am now just South of the South Bay area and we have not found a great restaurant yet. Any recommendations for the Long Beach are?

      Jill

      Reply

      • Check out the Westminster area. There are some great places and just about 10 min south of LB. Decent dim sum places and hole in the walls. Yelp should help direct you to some good ones. Have fun eating!

        Reply

  13. Hi Jill,

    This sounds great. If I don’t eat shrimp, how much ground meat do you suggest replacing it with? The same amount? Thanks!

    Reply

    • Hi Henry~

      What about scallops or another shell fish? I would not double the ground pork/chicken at all. Less ground meat is fine, not more. Diced chicken or pork will work.

      Jill

      Reply

  14. Jill, I am such a fan. Thanks for all your work, and for being so accessible to the peanut gallery.

    For your inside out eggroll pressure cooker recipe, I’d like to recommend that you include a substitution for black soy sauce (i.e. using less regular soy sauce to reduce salt, and adding molasses for sweetness, or whatever will give roughly the same result), since a lot of people are either confused about what black soy sauce is, or cannot access black soy sauce. I can’t tell you how many responses I’ve seen on various boards about what does or does not constitute black soy sauce, and whether you can substitute dark soy instead.

    Reply

    • Agreed, and since I am a low carber and don’t eat sugar, I don’t want to use a sweet sauce. I’m going to try to use regular soy sauce and artificial sweetener, but I’d love it if you could provide a substitute.

      Reply

  17. I made this recipe last night, followed directions exactly, it was AMAZING!! This is one of my new most favorite recipes. I had to make my own black soy, but it wasn’t very difficult. WOW. A little bit of spice, some sweetness, the crunch from the coleslaw- perfect dish. Thank you so much!

    Reply

  18. Can’t wait to try this out!! I’ve got the InstantPot fever!

    Just wondering if I can omit the shrimp ? Maybe substitute chicken?

    Thanks!

    Reply

  19. Hi! I’m gluten free and substitute tamari for soy sauce..but is there a sub for black soy sauce? Or is it gluten free? I’ve been searching the Internet but I can’t find anything. Just stuff about dark soy sauce which isn’t the same. ..

    Reply

  20. Thanks for his recipe!! Just made this for dinner, and it was really tasty except hubs and I found it to be very salty. I used the black soy sauce (found it super cheap at a local Asian market) and Tamari. Suggestions on which one to cut down on for next time…? And/or maybe sub some liquid for?
    Also I saved the leftover liquid to maybe use for some other meal. Any suggestions there…?

    Reply

  21. Hi Jill,
    Great recipes!
    Is it possible to leave out the shrimp in these egg rolls? We don’t do seafood!
    What could I double or add in place of the shrimp?

    Debbie

    Reply

  23. I am really wanting to make this as it looks so good! However, I do nor have a pressure cooker. If I want to make this stove top would I simply just fry all the ingredients in order you did with the PC? Thanks!

    Reply

  24. Thanks for sharing. Just made a vegan version of this by substituting the meat with 2 cup of walnut (pulsed in food possessor to the consistency of ground beef). Followed your recipe and did 1 minute on high pressure. Yum!

    Reply

  26. this recipe is so wonderful. I discovered it 3 weeks ago and I have made it 4 times!. My husband loves it too…and he isn’t easy to please!

    Reply

  28. Hi there! If I omit the shrimp and only use 1 lb of ground pork or beef, will I need to adjust the amount for the rest of the ingredients since there will be less protein?

    Reply
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