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Instant Pot Egg Roll Bowl is a family friendly dinner option that will have everyone getting their veggies!

Introducing Egg Roll Bowls with Egg Roll Wrapper Chips:

Egg Rolls are a favorite of ours, but not exactly calorie friendly! However, you can have all the great flavors of egg rolls without the guilt, with this yummy Egg Roll Bowl!

Even better, this recipe is made in the Instant Pot, so no heating up the kitchen and stir frying. If you want, you can still use Egg Roll wrappers as “chips” give it some crunch or use to dish out the egg roll bowl along with your fork.

Just take four or five of the egg roll wrappers, and cut them into strips lengthwise, and then cut them into two long pieces, and place them on a parchment lined cookie sheet, lightly brush with butter and bake at 400 degrees for 5 to 10 minutes, or until chips are golden brown. Allow three to four chips per bowl for serving.

Egg Roll Bowls:

You will first use your Instant Pot's saute feature to cook up your ground pork. For an even healthier option, try substituting turkey sausage! I do buy turkey sausage now and then, but for the rich flavors of this dish I prefer ground pork sausage.

You can always rinse your pork and return to the Instant Pot if you prefer to drain some of the grease.

Next, Press the SAUTE button, and saute the onion for about 2 or 3 minutes. Put the Sausage back in the Instant Pot, and mix with Onion. Lightly sprinkle with garlic salt and seasoned pepper, and stir again.

Pour in the soy sauce, and stir. You can also use Bragg Liquid Aminos in place of Soy Sauce if you're really watching salt. I recently bought this at Walmart Grocery and it's located right there with the soy sauces.

It has roughly a third of the sodium of regular soy sauce! Of course, the flavoring may differ somewhat. (If you don't have a grocery store nearby, it's also here on Amazon.)

After your onions are ready, place the green cabbage, red cabbage, and carrots on top of the sausage, and do not stir!

Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to ‘VENTING' and press the MANUAL button, and set the time to 0 (zero). The Instant Pot will lightly cook the food as it builds up, and releases pressure.

When it's done it will go to either KEEP WARM, or OFF, depending on which Instant Pot you have.

Make Your Sauce:

While the Instant Pot is cooking, Start your sauce: In a small saucepan, add the soy sauce, apricot preserves, brown sugar, water, and minced garlic, and bring mixture to a boil.

When sauce boils, turn off the heat, and mix corn starch and water together, and stir into sauce until well blended.

Turn the heat back on and bring the sauce to a boil, and stir constantly until it begins to thicken, and remove from heat. Stir in Wow Butter while sauce is hot, and it will melt into the sauce.

Keep stirring until wow butter is completely blended, and set aside.

At this point. The Instant Pot should be done, and automatically have gone to the warm or off setting. With an oven mitt, turn the pressure valve to VENTING, to make sure all pressure has been released, and remove the lid.

Stir the vegetables into the sausage and onions, and serve in bowls, with the sauce drizzled over the top, and egg roll chips on the side. Enjoy!

Recipe:

Yield: 6

Instant Pot Egg Roll Bowls

Name: Instant Pot Egg Roll Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: asian
Ingredients: 16 oz Maple Pork Sausage, (1 roll); 1/2 Onion, sweet onion preferred, diced; 1/8 cup Low sodium soy sauce, or Bragg Liquid Aminos (substitute); 1/2 head Green cabbage, chopped; 1/2 head Red cabbage, chopped; 1 Carrot, peeled and chopped; 1/8 tsp Garlic salt, lightly sprinkled; 1/8 tsp Seasoned pepper, lightly sprinkled; 1/4 cup Low Sodium Soy sauce; 1/4 cup Apricot preserves; 1/4 cup Swerve Brown; 2 Tablespoons Water; 1/3 cup Peanut Butter, I used Wow Butter - Peanut butter alternative; 1 teaspoon Garlic, minced; 2 Tablespoon Corn Starch; 1 Tablespoon Water; 1 pkg Egg Roll Wrappers; 1 Tablespoon Butter, melted

These are not only eye catching with the gorgeous colors, but they are really delicious. They're easy and quick to make, and you have a healthy, wonderful dinner in very little time. The sauce that you drizzle over the top is so good, and you probably have the ingredients in your pantry. This will become a favorite when you're in a hurry, but need to feed your family nutritious food.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

16 oz Maple Pork Sausage, (1 roll)
1/2 Onion, sweet onion preferred, diced
1/8 cup Low sodium soy sauce, or Bragg Liquid Aminos (substitute)
1/2 head Green cabbage, chopped
1/2 head Red cabbage, chopped
1 Carrot, peeled and chopped
1/8 tsp Garlic salt, lightly sprinkled
1/8 tsp Seasoned pepper, lightly sprinkled

SAUCE:

1/4 cup Low Sodium Soy sauce
1/4 cup Apricot preserves
1/4 cup Swerve Brown
2 Tablespoons Water
1/3 cup Peanut Butter, I used Wow Butter - Peanut butter alternative
1 teaspoon Garlic, minced

TO THICKEN:

2 Tablespoon Corn Starch
1 Tablespoon Water

FOR THE CHIPS:

1 pkg Egg Roll Wrappers
1 Tablespoon Butter, melted

Instructions

Optional: Make Egg Roll Wrappers first. Take four or five of the egg roll wrappers, and cut them into strips lengthwise, and then cut them into two long pieces, and place them on a parchment lined cookie sheet, lightly brush with butter and bake at 400 degrees for 5 to 10 minutes, or until chips are golden brown. Allow three to four chips per bowl for serving.
Press the SAUTE button on your Instant Pot, and Saute the Sausage until browned, and completely cooked
Drain Sausage, set aside
Saute Onion, Return cooked sausage to Instant Pot
Add salt and seasoned pepper
Add soy sauce, stir
Place the green cabbage, red cabbage, and carrots on top of the sausage, and do not stir!
Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'VENTING' and press the MANUAL button, and set the time to 0
While the Instant Pot is cooking, Start your sauce: In a small saucepan, add the soy sauce, apricot preserves, brown sugar, water, and minced garlic, and bring mixture to a boil. When sauce boils, turn off the heat, and mix corn starch and water together, and stir into sauce until well blended.
Turn the heat back on for sauce. Bring the sauce to a boil, and stir constantly until it begins to thicken, and remove from heat. Stir in Wow Butter while sauce is hot, and it will melt into the sauce. Keep stirring until wow butter is completely blended, and set aside.
After Instant Pot is done, vent any remaining pressure and Stir.
Serve in bowls, with the sauce drizzled over the top, and egg roll chips on the side. Enjoy!

Nutrition Information

Yield

6
Amount Per Serving Calories 415Saturated Fat 3gCholesterol 17mgSodium 847mgCarbohydrates 61gFiber 6gSugar 7gProtein 14g

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