Special Diet - Created Date : 10.10.2019

Instant Pot Egg Roll In a Bowl {Low Carb!}

Instant Pot Egg Roll In a Bowl {Low Carb!}



Instant Pot Egg Roll In a Bowl {Low Carb!}

This Instant Pot egg roll in a bowl recipe is a deconstructed egg roll that will blow your mind on the flavor factor! Seriously, you won’t even think about it being low carb because it is just that good!

Instant Pot Egg Rolls in a Bowl

Never had egg rolls in a bowl? The easiest way to explain it is you are eating a classic egg roll from the inside out. You get the best part – the egg roll filling – and top it with your favorite condiments such as soy sauce, teriyaki, sweet and sour, or even a dab of spicy brown mustard.

We serve ours over a bed of cauliflower rice and it is a complete dinner dish that takes no time to make. I personally do not really use any extra condiments on top as this dish truly is the perfect low-carb. You just don’t NEED to add anything to it.

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However, my husband likes his with hot sauce. So if you are looking for an option that is healthier to kick your take out cravings– this is one dish you will love!

 

As a family, we love us some Asian food. I am always testing out new recipes for us to try and I love creating healthier versions that are wholesome and help fuel my family. Here are some of our go-to’s-

These egg rolls in a bowl is a recipe I make quite often because it takes minimal effort and is perfection on flavor each time I serve it up. Our whole family enjoys it and it costs a fraction of what it would cost for our whole family to go out to dinner.

For this recipe I used ground beef, but you can always use ground turkey or pork sausage if you prefer. I have used each of these meats and they all come out tasting delicious. If you want fresh cabbage instead of store bough bagged cabbage, go for it.

Nothing is completely set in stone with this recipe. You can tweak it to fit your needs and your taste. Personally, I like the taste of the bagged coleslaw mix because they are quick and easy and it’s one less thing for this mama to do.

If I can take a shortcut here and there, without taking away from the taste or a healthy benefit and still have a healthy and hearty dinner for my family, you bet I will take it.

This is a super quick and easy dinner option that is great to keep on hand for those busy nights or those nights you don’t want to be in the kitchen for any more time than you have to! I hope you enjoy this delicious low carb Chinese food inspired dish as much as we do!

Before we jump into the actual recipe, you will need an instant pot! So I am going to share my favorites blow and don’t forget to pick up your instant pot accessories! Here’s my favorites- Instant Pot Accessory Guide.

ALSO….one more thing before I get to the recipe…lets talk social media please. I would LOVE LOVE LOVE it if you would follow me on my social channels and subscribe to my Awe Filled Homemaker blog!I won’t spam you to death- I promise and you can elect to just get instant pot or recipe emails!

Low Carb Chinese Food Recipe:

1) Turn the Instant Pot to sauté. When the Instant Pot is hot brown the ground beef. Be sure to break the meat into small pieces as you mix.

2) When the beef is done add the carrots, ginger, onions, pepper, garlic, white wine, and soy sauce. Give it a good stir then add the coleslaw mix.

3) Stir the coleslaw mix in the Instant Pot until it is well mixed and fully covered with sauce. Then turn the Instant Pot off.

4) Transfer the egg roll mix into the bottom pan of your stackable steamer pans. Place the chopped cauliflower in the top pan. Rinse out the Instant Pot insert.

5) Add 1 cup water to the insert. Put the trivet at the bottom of the Instant Pot and then place the stackable steamer on the trivet.

Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 1 minute. Let the pressure release naturally.

6) Carefully remove the stackable steam. Assemble your egg roll bowls by placing the cauliflower rice on the bottom of a bowl topped with the egg roll mix.

Note: if you do not have stackable steamer set you can use a steamer basket placed on top of the egg roll mix to hold the cauliflower rice. Instead of adding 1 cup water to the bottom, you will want to use 1/4 cup beef broth.

Instructions

Turn the Instant Pot to sauté. When the Instant Pot is hot brown the ground beef. Be sure to break the meat into small pieces as you mix.

When the beef is done add the carrots, ginger, onions, pepper, garlic, white wine, and soy sauce. Give it a good stir then add the coleslaw mix.

Stir the coleslaw mix in the Instant Pot until it is well mixed and full covered with sauce. Then turn the Instant Pot off.

Transfer the eggroll mix into the bottom pan of your stackable steamer pans. Place the chopped cauliflower in the top pan. Rinse out the Instant Pot insert.

Add 1 cup water to the insert. Put the trivet at the bottom of the Instant Pot and then place the stackable steamer on the trivet. Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 1 minute. Let the pressure release naturally.

Carefully remove the stackable steam. Assemble your egg roll bowls by placing the cauliflower rice on the bottom of a bowl topped with the egg roll mix.

Notes

If you do not have stackable steamer set you can use a steamer basket placed on top of the egg roll mix to hold the cauliflower rice. For the liquid instead of adding 1 cup water to the bottom you will want to use 1/4 cup beef broth.

What if you don’t have a steamer or basket? I usually do my cauliflower rice separately in a skillet anyway. Do you need the steamer for the egg roll ingredients or is the manual setting on the instapot ok?

Hi Holly, if you are doing the rice together you would need the basket. However, if you are just doing the egg roll ingredients you are just fine to only use the liner pot that comes with the instant pot. I have done that many times when I didn’t fix the rice to go with it. ??

I don’t have the steamer basket so I didn’t even use the instNt pot. I just stir fried the ingredients in a skillet and then put the coleslaw on top , put the lid on and let it simmer. Also didn’t do the cauliflower, just made regular rice. Also added 5-spice powder for great flavor. Results were pretty good!!

Hello This recipe looks fantastic! I don’t have any special inserts for my IP. Is there any point in even making it in the IP if I need to cook my cauliflower rice on the stove? It seems like cooking the beef mix in a skillet on the stove should suffice too. How long would you suggest I cook it on the stove top?

Hi Kristy, there are times that I don’t even make the rice and I still cook the Egg roll in the instant pot. It just really makes the flavor so good! If I was going to cook it on the stove top, I would just watch and eyeball the time. I can’t give you a specific time unless I try it that way first. ??

Made this without the cauliflower rice and subbed in coconut aminos for the soy sauce to reduce the sodium content for my husband. This turned out so darn well. Heads up to new Instant Pot owners, this one took a long time to naturally depressurize for me, about 28 minutes, probably because of how much moisture cabbage releases. I didn’t mind though since the cook time was so short ?? I have a feeling we’ll be making this a lot, thanks!

My family absolutely loves this recipe and are so happy to have an alternative to pasta! I have three kids and they are very hard to please – great job – I actually just did this on the stove top and did not even include the Collie flower rice and everybody was completely satisfied and happy

Has anyone tried this with ground pork or chicken? We tried this recipe with ground beef and everyone enjoyed. Thinking ground pork may provide more flavor. I think ground chicken would be just as bland as the beef was. Need to tweak up the seasoning a bit but overall we thought this was a keeper!



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