Egg Roll Filling Dinner Bowl – Instant Pot Recipe

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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 totally 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 just 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 actually been a little weary 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 really 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 actually 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 garfed this down with me and totally loved it.

Egg Roll Filling Dinner Bowl

Servings 4

Ingredients

  • 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

Instructions

  1. Turn your Instant Pot to the saute setting.  

  2. Place toasted sesame oil at the bottom of your pot. Add garlic and ginger and lightly saute.

  3. Add ground pork. Brown the pork slightly, but there is no need to cook it all the way through.

  4. Add soy sauce, hoisin sauce, rice wine vinegar, one bag of broccoli slaw one bag of cabbage slaw.

  5. Put the lid on your pot and cook on high pressure for 2 minutes. Remove lid.

  6. 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!

 

16 Comments

  1. Closed pressure seal? Natural or instant release? Thanks!

  2. I made this and loved loved it. Great flavor.. I did alter it a little.. I swapped port for turkey. I added mushrooms and instead of two coleslaw pkgs, I did two broccoli and one coleslaw, you get the broccoli and peas, etc… my husband asked next time to serve on white rice. but I loved it just the way I made it. I used all ingredients as instructed. when serving I poured some sweet soy sauce.

  3. Thanks for sharing your recipe. While the general idea was nice, i had to add a ton of Hoisin sauce after plating/starting to eat to make it palatable for the family after i cooked it. It was Definitely missing something, so im going to play with it. Next time, i think i’ll saute the whites of several scallions with the ginger and garlic, then add the Scallion greens to the top of the plated meal. It’s probably because i’m Southern and used to stronger flavors, i just thought I’d leave the suggestion for anyone else who may be tryinG it for the first time. Thanks again, I’ll be making it again, but playing with some flavor changes.

  4. I am going to try this TONIGht. I think I will put it over brown rice and white sauce, my boy’s favorite.

  5. This is one of my favorite recipes. But I have a bit different ingredients. I will try this out. My kids will love it

  6. Do you think some more chili and ginger will be good? My husband loves spicy food. Nice and simple recipe with instapot to try out.

  7. can you make this without an instant pot?

    • yes! I would put all of the ingredients in a large saucepan and cook until you get the texture you like. Probably cooking the meat first.

  8. Do you not have to aDd liquid to the pot before tou cook it somit comes ip to pressure?

  9. This was yummy….but i am calorie counting….so bag sizes, and how many servings are super helpful for gals like me. I can ALWays guess…..but I would rather know for sure. Thank you….I will DEFINATELY make this one again!

  10. I am going to try this TONIGht. I think I will put it over brown rice and white sauce, my boy’s favorite.

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