Instant Pot Egg Roll Bowls / are a healthy low carb-ish alternative, which will satisfy your craving for Chinese food without all the guilt.
Instant Pot Egg Roll Bowls
Whoever heard of cooking egg rolls in a Instant Pot, Ninja Foodi or Pressure Cooker? No one, I don’t think.
Egg rolls are a must have when we have Chinese food. I love them. I miss them as it is almost impossible to find those New York style big fat egg rolls on the West Coast!
Cast of Ingredients for Instant Pot Egg Roll Bowls
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Ingredients for Instant Pot Egg Roll Bowls
- 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
- Fresh Ginger and 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
Pro Tip: Wonder why Chinese food is missing a little something, but you can’t place your finger on it? It’s white pepper!
Dice up Ginger, Garlic and Scallions
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, Ninja Foodi or Pressure Cooker to make this delicious and healthy dish.
Whisk up the Sauce Ingredients
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!
Start with a Hot Pot
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, Ninja Foodi 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.
Sauté the Ground Pork
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.
Lots of Minced Garlic and Ginger
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.
Slightly Browned Ground Pork
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, Ninja Foodi 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.
The Crunchy Stuff!
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!
Half the Sauce and Cabbage
Optional Ingredients for Instant Pot Egg Roll Bowls
- Water Chestnuts
- Snap Peas
- Broccoli Slaw
- Ground Mustard – for a spicy flavor
After Pressure Cooking, Add the Rest
Tips and Tricks for Instant Pot Egg Roll Bowls
- Make sure to let the Instant Pot, Ninja Foodi 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.
Shrimp Pinks Up Fast
Crab or lobster would be awesome to use in Instant Pot Egg Roll Bowls too.
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
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, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (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
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Here is the handy printable recipe:
Instant Pot Egg Roll Bowls / Inside Out Egg Rolls
Print Pin Save RateIngredients
- 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
Sauce
- 7 Tablespoons Sweet/Black Soy Sauce
- 5 Tablespoons Soy Sauce
- 1/4 teaspoon Chinese Five Spice
- 1/2 teaspoon Ground White Pepper
Recommended Products
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 (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.
Notes
Dipping Sauces
Pairing Suggestions for Instant Pot Egg Roll Bowls
Nutrition
PIN this Instant Pot Egg Roll Bowls!
Pressure Cooker Instant Pot Healthy Inside Out Eggrolls {Egg Rolls in a Bowl}
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…?
I am guessing you used the Salty Soy, not the sweet and thick soy. Jill
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. ..
Hi Bonnie. There probably is something similar. You might ask in a GF group. Jill
I looked it up before I ordered it, Black Soy sauce is gluten free
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!
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!
Hi Julie~
Thank you so much. I am glad you enjoy this recipe. Jill
Made this tonight, and it was a big hit with me and my husband. Really delicious!
Hi Jennifer~
So glad you enjoyed this recipe. We love to use it for Air Fryer Egg Rolls too!
Jill
What can you subsitiute for the shrimp? or can you leave them out?
Hi Vickie~
You can leave out the shrimp. What about scallops or clams? Jill
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.
Following!
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.
I just bought it on Amazon and it was delivered to my house. It was pricy but I could not see that there was a substitute
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!
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
I’m kosher so no shellfish here 🙂 – diced chicken is a great idea, thanks!!
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!
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
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!
Thanks, Jen. I will definitely check that area. I know there are wonderful Vietnamese restaurants in that area. Jill
Jill, I’m in Long Beach, too, and actually grew up in the San Gabriel Valley. Yang Chow just opened in Long Beach on Clark and Spring. Haven’t gone yet, but have heard nothing but amazing reviews. They have other locations.
Great to know, Karine. Thank you so much. Jill
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.
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
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.
Hi Julie~
I agree that SG has great Chinese food. I am on the Coast and cannot find any in this area.
Jill
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!
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.
My family is not a fan of shrimp. Can something be substituted instead? This recipe looks amazing and I really want to try it!
Gina~
Another shellfish, sliced chicken/pork or nothing.
Jill
I also was wondering how there is enough fluid to bring to pressure. Thank you.
What is the liquid? I thought you need to use at least 1 cup? This looks really good 🙂
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
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
I use a turkey baster to remove excess liquid from the pot, simple and safe, no handling a large, heavy, hot pot!
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
This sounds awesome
Hi Renee~
Thank you. 🙂
Jill
My 6 year old and husband had seconds!! Definitely a keeper. Thanks:)
Hi Stacy~
Thank you for your comment. That is terrific that your child and husband enjoyed this meal.
Jill
I really like your blog. This is a recipe I really want to try and will be adding it to my menu this next week. Thanks!
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