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A few years ago, I had a Facebook friend send me a message with an egg roll filling recipe, for the life of me I don’t remember where it came from. This friend of mine, actually more of an acquaintance, had just gone gluten-free and was telling me about all the meals she was making at home. Anyway, egg roll filling was one of her favorites, and over the years, it has become one of my favorites too.
Of course, I have tweaked it over the years. Instead of my Egg roll filling bowl being low carb, I like to add a touch of Hoisin sauce to mine for some sweetness. Also, over the years, I started adding broccoli slaw in addition to cabbage slaw. I really love how broccoli slaw is a tad crunchier, plus I love adding all the veggies I can for any meal!
I also decided to cook this dish in my infamous Instant Pot <—– affiliate link. I have been a little wary about adding vegetables to my Instant Pot. I have had vegetables cook to shreds a few different times. Cooking This dish in the Instant Pot works well, but you have to keep the cooking time down. I cooked mine for two minutes and still wanted to add some raw cabbage at the end. I prefer some crunch with mine, though.
Before I get into the actual recipe, I have created a video for you so you can get the gist of this recipe.
In addition to being careful with the vegetables, I also needed to read up on how to cook ground pork in my Instant Pot before making this recipe. This was the first time that I cooked ground pork in my Instant Pot. You do need to brown the meat a little before placing your Instant Pot to pressure. But you don’t need to cook it all the way through, actually, if you do cook it all the way through you will probably overcook it.
This egg roll filling turned out better in the Instant Pot than I expected. If you need more flavoring to yours, I would add some ground ginger, a tad of soy sauce, or even some hoisin sauce. You can’t go wrong. My one-year-old son scarfed this down with me and loved it.
Egg Roll Filling Dinner Bowl
- 1 tablespoon toasted sesame oil
- 4 cloves minced garlic
- 1 teaspoon fresh minced ginger or ground ginger
- 1 tablespoon Hoisin sauce
- 1 teaspoon rice wine vinegar
- 2 tablespoons soy sauce
- 1 pound ground pork
- 1 bag broccoli slaw mix
- 2 bags cabbage coleslaw mix
Turn your Instant Pot to the saute setting.
Place toasted sesame oil at the bottom of your pot. Add garlic and ginger and lightly saute.
Add ground pork. Brown the pork slightly, but there is no need to cook it all the way through.
Add soy sauce, hoisin sauce, rice wine vinegar, one bag of broccoli slaw one bag of cabbage slaw.
Put the lid on your pot and cook on high pressure for 2 minutes. Remove lid.
Stir everything together, and stir in the second bag of cabbage slaw until your mixture gets the crunchiness desired.
This was excellent and reheated wonderfully. I love having delicious and healthy food in my fridge for lunchtime. I will be using my Instant Pot to make this again for sure!