Inside Out Egg Roll

Inside Out Egg Roll

(6-8 servings)


2 tsp toasted sesame oil
4 garlic cloves (2 tsp), minced
1 Tbsp minced fresh ginger, ginger paste(or 1 1/2 tsp ground ginger)
1 lb ground pork (or beef, chicken or turkey)
1/2 cup broth, beef or chicken or just water (yes, just ½ cup tested for 6 and 8qt)
2 Tbsp soy sauce, or Tamari sauce for gluten-free
1 Tbsp hoisin sauce
1 tsp rice wine vinegar
1 14 - 16oz bag of broccoli slaw
1 14 - 16 oz bag of coleslaw mix (reserving about 2 cups coleslaw for crunch, optional)
1 package wonton or egg roll wrappers
Green Onions (optional)


Press Saute on the Instant Pot and when the display says Hot, add the toasted sesame oil, garlic, ginger and the ground pork (or whatever protein you have) to the pot and cook just until it’s no longer pink but there’s no need to cook it all the way. While that is cooking, in a measuring cup mix the broth, soy sauce, hoisin sauce and rice wine vinegar. Once the pork is no longer pink, add the broth mixture and deglaze the pot well by scraping any stuck on bits from the bottom. Now add the bags of broccoli and coleslaw mix, reserving some of the coleslaw for some crunch later if you want. 
Close the pot and set the valve to Sealing. Push the Pressure Cook (or Manual) button and use the + and - buttons to get to 2 minutes. When it beeps that it’s done, flip the valve to Venting for a quick release. Remove the lid and stir everything together, add the reserved coleslaw until your mixture gets to the desired crunchiness. Serve with crispy wontons or egg roll strips (recipe to follow.)

Toppings/Serving Suggestions (optional): sliced green onions for garnish, sweet chili sauce, sweet and sour sauce, sriracha, soy sauce

Crispy wontons or egg roll strips

Preheat the oven to 400F. Place wonton or egg roll wrappers (cut into desired size strips) on a parchment lined baking sheet. Brush both sides lightly with oil or spray with non-stick cooking spray and sprinkle the top lightly with salt (optional). Bake for 5 - 8 minutes or until they are golden brown. (Watch closely, they go from brown to burned quickly!)