Craving Chinese food, but trying to stick to your low-carb resolution? Instant Pot Egg Roll Bowls are the perfect solution for an easy weekday meal to satisfy that craving without all the guilt!
Instant Pot Egg Roll Bowls are a healthier spin on a Chinese food classic. If you have never had an egg roll bowl before, the best way for me to explain it is it’s like eating an egg roll inside out! At least that’s what I tell my family. We love to customize our bowls with our favorite dipping sauces like sweet and sour, teriyaki, soy, or even spicy mustard!
The possibilities are really endless with this meal! You can use ground beef, turkey, or pork with any kind of seasoning you would like. Nothing is set in stone in this recipe! You don’t like something I have listed in the directions? Take it out and replace it. Want to use fresh cabbage instead of the bagged mix? You can do it with the same cooking time! It’s just such a simple recipe!
Check out how simple it is to make these Instant Pot Egg Roll Bowls!
I like to make baked chips out of egg roll wrappers to serve with my egg roll bowls. Not only does it make eating them more fun (like of it like egg roll nachos), but it also makes dipping a breeze!
All in All, Instant Pot Egg Roll Bowls make for a healthy, filling, and super easy meal anytime you are looking to curve the Chinese food craving!
Instant Pot Egg Roll Bowls
Place Instant Pot on saute. Wait until it’s hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.
When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the – button until the timer reaches 0.
When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.
Spoon into bowls and enjoy!
Wonton Chips
Preheat oven to 400 degrees while Instant Pot is preheating on saute.
Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).
Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!
Let chips cool and enjoy with your egg roll bowls!
Instant Pot Egg Roll Bowls
Ingredients
- 1 lb ground pork or any other meat you would like
- 1 bag pre-shredded cole slaw mix found in the produce section near the bagged salads
- 1/2 cup bone broth
- 1 tbsp soy sauce or to taste
- 1 tbsp garlic powder or to taste
- 1 tbsp ground ginger or to taste
- 1/2 tsp pepper or to taste
- 1/2 tsp salt or to taste
Wonton Chips
- 1 pkg egg roll wrappers cut into strips
- vegetable or olive oil
Instructions
- Place Instant Pot on saute. Wait until it's hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.
- When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
- Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the - button until the timer reaches 0.
- When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.
- Spoon into bowls and enjoy!
Wonton Chips
- Preheat oven to 400 degrees while Instant Pot is preheating on saute.
- Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).
- Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!
- Let chips cool and enjoy with your egg roll bowls!
Nutrition
If you are looking for another delicious and quick meal check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Cashew Chicken!
Or check out these awesome Chicken Taco Bowls from Wondermom Wannabe! They are to die for and are perfect for larger families (it makes a ton)!
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Lisa Hudson says
January 11, 2018 at 10:09 pmShut Up!!! I can’t even wait to try this!!!! My heart is singing and the clouds are parting…. Eggroll bowls! If I weren’t snowed in and short ingredients I would make it tonight!!!
Heather says
January 15, 2018 at 12:56 pmMade this for lunch today with the addition of some chopped water chestnuts for crunch. Very good.
Amanda Bauman says
January 15, 2018 at 2:21 pmDo you think I could modify this to make in a crockpot? I haven’t jumped on the Instant Pot train just yet 🙂
Ashley says
January 16, 2018 at 10:38 amHi Amanda! Sure, but I think it would be better to do on the stove because it does not take that long to soften up the cabbage. You could cook the meat in a skillet, add the seasonings, then throw on the cabbage and let it cook for 5-10 minutes (based on desired tenderness). If you wanted to do it in a crock put, you would still have to brown the meat first and then add the seasonings. I think you would put in on low for about an hour or so after you add the cabbage. I have not tried this myself but it seems like it would work! 🙂
C says
June 29, 2018 at 10:51 ami have done this on the store as well. It’s still really good!
liz says
January 15, 2018 at 8:51 pmhow can i make the insides without an instant pot? thank you
Ashley says
January 16, 2018 at 10:34 amYou would cook the meat in skillet, then add the soy sauce and seasonings. Stir that up and then throw the cabbage on top and let it cook down until it’s tender (5-10 minutes depending on how soft you want it). It’s super simple! 🙂
Sharon S. says
January 16, 2018 at 5:03 pmI don’t understand the “0” minutes. Can you explain.thank you
Ashley says
January 16, 2018 at 9:25 pmYou select manual then adjust the timer to 0. This means the Instant Pot will get up to pressure, then immediately switch off. This is perfect for this because it cooks the cabbage without turning it to mush. Hope that helps!
Lison says
January 16, 2018 at 8:32 pmCan this be made in a wok instead I’d infant pot?
Ashley says
January 16, 2018 at 9:27 pmYes it could. You would cook the meat in the wok, then add the soy sauce and seasonings. Stir that up and then throw the cabbage on top and let it cook down until it’s tender (5-10 minutes depending on how soft you want it)
Carolyn says
January 17, 2018 at 10:02 pmWhat size instant pot did you use?
Ashley says
March 8, 2018 at 8:58 pmI use a 6 Qt.
Alexia says
January 18, 2018 at 11:48 amHi love your recipes. Wanting to onow if u have any receipes for 2 people. Small household with only a 3 qt. Instant pot. Thank you
Cristine says
January 22, 2018 at 6:07 pmVery good! Added extra shredded carrots and a little more ginger and it’s fantastic!
Marlene says
January 23, 2018 at 9:02 pmI would like to see what the nutrition read out is on this. Is it possible?
🙏
Ashley says
March 8, 2018 at 8:57 pmThe nutritional info has been added. 🙂
Eileen says
March 14, 2018 at 9:47 am49 grams of carbs?😳 Is that for all the wonton chips? I don’t understand how the nutritional values are calculated on this dish. This sounds yummy, though.
Ashley says
March 14, 2018 at 11:53 amHi Eileen! I didn’t realize the calculations were including the whole pack of wonton wrappers. The nutritional values have been updated now to not include that.
Shari says
January 24, 2018 at 9:25 amI made this last night and it is AMAZING!!!! I made it exactly how it’s written and we will definitely make this again (and again 🙂
I didn’t see how many servings it is supposed to make. Is it possible to find that out?
Magpie says
January 28, 2018 at 9:35 pmLol, in my house, it would be 3!!!
I’d guess 4 or 5 (3-4oz meat + 1 serving veggie)
Michelle says
January 24, 2018 at 12:25 pmMy goodness! When I am looking for a great recipe I go to Pinterest and find one. After looking at the author, it’s your 99% of the time! My family loves your recipes! Keep them coming! Thank you!
Sereva says
January 25, 2018 at 6:37 amHow many servings of what amount foes this make?
Ashley says
March 8, 2018 at 8:57 pmThe info has been added. 🙂
Penny says
January 25, 2018 at 8:39 amTell me about the bone broth. How did you go about getting it? This looks delicious and I can’t wait to try it.
Ashley says
February 1, 2018 at 11:01 amHi Penny! I actually make it myself, you can find the recipe here (https://www.idonthavetimeforthat.com/instant-pot-bone-broth/), but you can also buy it in the soup section at your local grocery store.
Kim says
January 25, 2018 at 12:42 pmDo you have the nutritional facts on this meal please?
Charlotte says
January 26, 2018 at 9:32 pmI made this tonight for my Keto husband and picky kids. I don’t even care if the kids like it… because more for me. Super yummy. And as much as I love my Instapot I made this on the stove in 20 minutes. I used fresh ginger and garlic instead of powder.
Judy Lindsey says
January 27, 2018 at 6:29 pmI would love to get your recipes.
Rose w says
January 27, 2018 at 7:50 pmI don’t like cooked cabbage but this sounds so good. I may just cook it up and throw the cabbage in just before eating it.
shelley822 says
January 28, 2018 at 12:01 pmI was going to make this just for myself but my husband loved it. I used a large saute pan on the stovetop and it came together so quickly. He added red pepper flakes and I added pickled ginger. We loved the eggroll wrappers made into scoops. we tried corn chips but too salty.
Louise says
January 29, 2018 at 8:23 pmLooks yummy! Would love to sign up for more recipes
Amy says
January 30, 2018 at 9:35 amThis was absolutely delicious!! A new family favorite! It was perfect for a busy weeknight. Thank you!!
Ashley says
February 1, 2018 at 10:58 amSo glad everyone liked it!
Kellee Walshe says
January 30, 2018 at 11:06 amWould it be possible to double the recipe? Would that change the cooking time?
Ashley says
February 1, 2018 at 10:58 amYou can absolutely double it. No additional time would be needed.
Nicole says
January 30, 2018 at 5:10 pmWhat can type of broth can I use instead of Bone Broth?
Ashley says
February 1, 2018 at 10:57 amYou can use any type (vegetable, beef, chicken ect.) you would like.
AS says
February 2, 2018 at 12:00 pmWould this freeze well or would the cabbage turn mushy?
DC says
February 3, 2018 at 11:26 amI made this last night and am in love. Trying to cut down a few pounds so I made a few tweaks. Did 1/3 pork and 2/3 low fat beef for the meat. Added the whites of the scallions while cooking the meat and fresh bean sprouts in with the cabbage. And of course extra fresh garlic and ginger versus powdered. Used braggs aminos instead of the soy sauce. Topped with the scallion greens to garnish. It was so so so good!!! Thanks for the recipe
Linda says
March 7, 2018 at 5:03 pmI really like this recipe and so does my family. I use two bags of slaw mix. I made it with ground beef the first two times and lean ground pork this week. Either way, it’s a winner.
Tania says
March 12, 2018 at 9:07 pmWhere do you find wonton chips?
Ashley says
March 12, 2018 at 9:13 pmThey are wonton egg roll wrappers and they are usually found in the produce section of any grocery store. You can even pick them up at Walmart.
Dot says
March 13, 2018 at 8:58 pm49g carbs per 1 cup serving seems awfully high for a dish that’s being touted as low carb. Is this a correct value for the carbs?
Ashley says
March 14, 2018 at 11:56 amHi Dot! When the nutritional values were calculated it actually included the whole pack of wonton wrappers. I have updated the nutritional value to read correctly now.
Nina says
March 13, 2018 at 11:09 pmDo the calories include the wontons?
Ashley says
March 14, 2018 at 11:52 amYes it does! I’m sorry I didn’t even realize. It has been updated to not include it now.
Ashley says
March 14, 2018 at 11:57 amYes it did. I have updated it now to read correctly.
Kat says
March 16, 2018 at 10:16 pmThis turned out really good and is a great lower carb meal. I used 1/2 pound of ground turkey, fresh ginger and garlic, shredded a small head of cabbage, 2 carrots and added celery. I also saved some of the cabbage to add after it cooked (as suggested in an IP group), but I don’t think it made much difference. It would be perfect to prepare the meat, seasonings and broth ahead of time (and possibly freeze it) to have ready for a busy night. I baked 1/2 package of egg roll wrappers brushed with a little olive oil and that was enough for the meal. I think next time I might use more oil or use the prepared crispy chinese noodles in the summer.
Beth says
March 22, 2018 at 8:57 pmOh em gee! So simple and so good! I added a couple of drops of oyster sauce with the soy sauce. Delish! Not so worried about Keto or carbs so the next time I make this for the fam, I might use chow menu noodles instead of wontons. Those were great tho, but a little work. This recipe is going into regular rotation! Thank you!!
Hayley Down says
March 24, 2018 at 8:03 pmMade this tonight and it was amazing! Only thing is I couldn’t find wonton or egg roll wrappers. Where do you get yours?
Ashley says
March 26, 2018 at 12:44 pmThey are usually found in the produce section near the tofu. I get mine from Walmart usually right in the refrigerated produce section.
Wendy G says
March 27, 2018 at 7:15 amHUGE HIT!!! Will definitely make again!
Kortney says
March 28, 2018 at 1:05 amSo easy and delicious, thank you! I doubled the recipe in my 8 qt. IP and added a little extra ginger & shredded carrots. Perfect consistency and the egg roll chips are the perfect pairing!
Karen says
April 5, 2018 at 1:24 amMy family gobbled this up tonight. Used ground chicken, added 1 tsp. Sesame Oil. 1 tsp. Sambal Olek and doubled the soya sauce.
Marianna says
April 12, 2018 at 5:37 pmMake it in a fry pan. Turned out great!
Tita says
April 13, 2018 at 12:54 amThis dish was so good I wish I had doubled it for leftovers! I cleaned out the veggie drawer and added extra carrots, celery some broccoli I needed to use. I also used fresh ginger and garlic since I had it. I used ground turkey with a beef bouillon cube and this came together so quickly. I even made the wrapper strips and a sweet and sour sauce on the stove to complete the meal. My 4 year old had seconds, which is awesome for as much veggie Andrea protein is packed in! Thanks for an awesome Instant Pot meal, this is going into the rotation.
Tita says
April 13, 2018 at 12:56 amThis dish was so good I wish I had doubled it for leftovers! I cleaned out the veggie drawer and added extra carrots, celery some broccoli I needed to use. I also used fresh ginger and garlic since I had it. I used ground turkey with a beef bouillon cube, a tsp of sesame oil and this came together so quickly. I even made the wrapper strips and a sweet and sour sauce on the stove to complete the meal. My 4 year old had seconds, which is awesome for as much veggie And protein is packed in! Thanks for an awesome Instant Pot meal, this is going into the rotation.
Sharon says
April 15, 2018 at 7:03 pmHow much salt? You have 1/. Not sure what number is missing after the /. Thank you!
Ashley says
April 16, 2018 at 10:23 pm1/2 tsp. So sorry! I updated the recipe to reflect this. 🙂
Jessica says
June 16, 2018 at 11:17 amActually, it hasn’t been updated! I can hardly wait to try this with ground chicken, and homemade sweet and sour sauce!
Rebecca A Watson says
April 16, 2018 at 3:31 pmHi thank you for posting this recipe. Do you have to double the bone broth for a double batch? Thank you
Ashley says
April 16, 2018 at 10:18 pmI actually don’t think you would need to because you are only adding it so the pot will get to pressure.
Eileen Garretson says
April 18, 2018 at 9:19 pmSo easy and yummy! My husband loved it, too! I did miss that moment between “brown and burned” with the chips, though! They weren’t burned, but very toasty! 😂
I be making them again! I’m going to put some bean sprouts in! Thank you!
Connie says
April 23, 2018 at 3:22 amFixed this for the first time tonighy. Had to use turkey since my dinky little town has a dinky little store. I had to drive an hr to a store that had egg roll wrappers! Anywho, I think I needed a bigger pkg of coleslaw mix. How many ounces in the pkg you recommend? What are the conversions for using fresh garlic & ginger? I used organic chicken broth instead of bone broth because I’m out. I also have a busted oven and the small toaster oven wasn’t cutting it so I jusy fried the egg roll wrappers *some a little too done – they get darker after you take them out* in a skillet with olive oil. Anyone doing it this way, keep your temp low, precut the amount you want, and keep the tongs handy! Hubs and I neither like cooked cabbage and he was skeptical but said it’s a keeper. Other than frying the chips *until my oven is replaced* this was the easiest thing to make!
Tami says
May 3, 2018 at 7:36 amOMG! This is now a favorite! Delicious!
Crystal says
May 14, 2018 at 1:35 pmThanks so much for this recipe! Everyone in my family of 6 adored it! Even the toddler couldn’t get enough! Super yummy and super easy!
Cheryl says
May 15, 2018 at 5:27 amWhat to use if you have No bone broth
Ashley says
May 16, 2018 at 12:33 pmYou can use any type you would like (beef, chicken, or veggie).
Patty says
May 19, 2018 at 4:03 pmThis egg roll in a bowl was amazing and so easy!
Jenny says
May 25, 2018 at 9:57 amI made this last week and even my very picky daughter loved it! We ate the whole thing and had no leftovers! This will definitely go into the regular meal rotation at my house; it’s incredibly rare to find a meal that we all agree is delicious.
Lydia Carter says
June 22, 2018 at 4:54 pmI just made this today and it was AMAZING!! My kids and husband loved it! I did tweak it a little bit and used Jimmy Dean’s breakfast sausage, added some onion as well as, some curry powder we got in Jamaica to it. Absolutely amazing!
Evelyn says
June 22, 2018 at 9:16 pmReally a whole tablespoon of garlic powder? And 1/ tsp salt? is that 1/2 tsp or 1/8 tsp or 1/4 tsp?
Thanks
A says
July 22, 2018 at 11:09 pmIf you don’t want to add that much, don’t add that much. No one’s forcing you to do anything here. Geez!
Gayle says
June 27, 2018 at 2:11 pmJust made this! Incredible! I used mild Italian Sausage(without the casings), skipped the ginger (personal preference) and topped with crunchy rice noodles and sesame seeds. I’m trying not to just grab my insert and eat until it’s gone!
Gayle says
June 27, 2018 at 2:13 pmP.S. I made it in my 3 qt. The perfect size😍
Sunday says
July 14, 2018 at 8:28 pmGIRLFRIEND! This was freaking delicious !!! Thank you so much.
Christina Motiff says
July 17, 2018 at 6:17 pmI make this several times a month. It was the first IP recipe I made that I loved!!
Michele Rabanus says
August 1, 2018 at 7:12 pmCan you use a different broth then bone-in?
Ashley says
August 1, 2018 at 9:42 pmYes, you can use what ever you have on hand.
Carol Wittebol says
August 4, 2018 at 8:23 pmI made this tonight for dinner. It was fabulous. I added double the shredded cabbage and carrot recommended though because I love lots of veggies! It cooked up just fine and tasted amazing. Thank you for sharing this recipe! It’s a favourite for us now!
Cynthia Cooperstein says
August 8, 2018 at 7:40 pmFantastic recipe! Thank you!
Marge says
August 17, 2018 at 11:56 pmREALLY yummy and versatile!! You can do so many things with this!! One of my most favorite things that I have made so far!! I used ground pork along with chicken broth. Technically, I cut the recipe in half and had no problems with doing that. No adjustments needed to be made on the cooking instructions. I used the end product to eat out of a bowl and also dipped corn chips in it. Thanks Ashley!!
Ashley says
August 23, 2018 at 10:18 amThank you Marge! I am so glad you liked it!
Rhoda Monroe says
August 22, 2018 at 9:49 pmThis is such a quick and easy meal, I used pork and beef broth and since I used almost 2 bags of slaw mix, I did add a little more of the other ingredients. I also added a can of water chestnuts and made the egg roll strips, this is definitely a keeper.
Stacy says
August 24, 2018 at 7:41 pmJust made this and it’s fantastic!!! Super easy and extremely delicious! I can’t wait to make it again!
Heather Marshburn says
October 3, 2018 at 2:56 pmI just wanted to let you know that I have made this twice now and my kids and I love it! It’s especially tasty the next day, and it’s especially fast if you have precooked meat on hand. This is going into my regular rotation!
Ashley says
October 4, 2018 at 9:56 amThank you so much for commenting Heather! I am so glad your family loves this!
Robin says
October 15, 2018 at 10:57 amI used hamburger meat, and didn’t have any ginger on hand, so added some Fish Sauce and Sesame Oil, and sprinkled some sesame seeds over it when it was done. I probably would do two bags of coleslaw mix next time. Eating right now for lunch!
Robin Abernethy says
October 20, 2018 at 4:13 pmThe first time I made this, I didn’t have ground pork on hand, so used ground beef. I also didn’t have any ginger, so added a TBS of fish sauce, and some sesame oil and some sesame seeds. It was very good and I ate on it all week at work. I did wish for more cabbage in it. Today was grocery day, so I picked up some ground pork and ginger. Just made it with the addition of fish sauce, sesame seeds and added sesame oil after it cooked. I have to say – the ground pork is MUCH better than the ground beef in terms of texture. Oh, and I added a second bag of slaw mix – now I have a perfect ratio (for me) of meat to cabbage and will be making this often! Since I’m diabetic, I can’t use the baked wontons. But am waiting for my order of Cut Da Carb flatbread to come in, and will bake some of those up the next time I make this!
Lynn says
November 18, 2018 at 3:07 pmThis was delicious! I doubled the soy sauce and added a tsp. of Chinese five spice. I topped it off with a drizzling of Sweet Thai Chili sauce.
Janice says
December 16, 2018 at 5:59 pmWe tried this for supper to night. It was really good. I wish I had read the comments before I made it though! I would have made it using fresh garlic and ginger. I also doubled the recipe but I will cut back on the meat and put in some of the suggestions like bean sprouts, water chestnuts and red pepper…
Thanks so much for the recipe.
Stacy says
December 17, 2018 at 8:05 pmI have made this multiple times and LOVE IT! So easy and delicious. The only change is using chicken broth other than bone broth. Thanks!
Rhonda Kaya says
January 1, 2019 at 2:44 pmI added mushrooms and onions; delicious!
Cathy says
January 1, 2019 at 7:04 pmThis was so delicious!
I used fresh ginger and added thinly sliced onions and carrots to the mixture before cooking under pressure.
With this being 0 on the pressure timer, how do I get it to cook a little less time so my veggies are a little bit more crisper?
Emily says
January 5, 2019 at 12:02 pmSubstitute for bone broth?
Jenny says
January 5, 2019 at 11:53 pmHi,
Is it possible to use beef broth instead of bone broth? Would it taste worse in the instant pot? Not sure where to get bone broth from.
Teri Wells says
January 8, 2019 at 11:02 amMy family loves this dish. We have tried with ground turkey and a high quality ground beef.
Rachel says
January 8, 2019 at 1:57 pmI doubled the meat and cabbage. Cancelled just before it came to pressure and quick released. Cabbage was not quite as soft. Yum!
Tish says
January 13, 2019 at 6:48 pmWe absolutely loved this as a week night meal. We upped the spices the second time we made it!
Looking for recipe for shrimp egg roll bowl
William Sammarco says
January 15, 2019 at 6:38 pmBrush the whole sheet with olive oil before cutting – saves a ton of time. This was good.
George says
January 16, 2019 at 11:19 pmWal-Mart carries an Asian salad bag with a ginger dressing
Works great
Toya says
January 17, 2019 at 12:18 pmI’m wanting to try this recipe for my family of 7. Is it possible to double this recipe in my instant pot?
Ashley says
January 20, 2019 at 8:52 amAbsolutely! You don’t even need to adjust the time, only the ingredients.
Ashley says
March 17, 2019 at 6:10 pmWhen I make this I use the Aldo’s Asian salad blend and use the crunchy topping that comes with it as an add in once finished for crunch. 🙁 haven’t been able to find egg roll wrappers
Martha says
March 19, 2019 at 6:25 pmI made this for my husband and myself. Wow, it was incredible we will certainly add this
to our quick and easy meals. Thanks so much.