The perfect easy weeknight dinner with comforting take-out flavors!
1 pound ground pork, turkey and beef work as well
2 Tablespoons minced ginger
2 cloves garlic, minced
1/3 cup coconut aminos, or 1/4 cup gluten free soy sauce/tamari
1 Teaspoon toasted sesame oil
1/2 Teaspoon black pepper
1/2 Teaspoon red pepper flakes
2 Tablespoons rice vinegar, or apple cider vinegar
1/2 cup chicken stock, homemade if you can
10 cups cabbage, sliced into 1/2” thick pieces, about 1 pound
2 cups grated carrots, 8 ounces from 4 carrots
1 red onion, sliced 1/2″ thick, 10 ounces
1/2 cup thinly sliced green onions
1/2 cup toasted cashew pieces
Prep all the ingredients before beginning to cook.
Using the sauté function on the Instant Pot, brown the ground pork. If you’re using ground turkey you may want to add a bit of oil as well to keep it from sticking. When the meat is browned, add the ginger and garlic, and cook stirring constantly for about 1 minute.
Add the sauce ingredients, and stir scraping up the browned bits from the bottom of the pan, (a metal spatula works well for this).
Then turn off the sauté function and add the prepped cabbage, carrots, and red onion to the Instant Pot. Stir to combine then secure the lid and set the the pressure cook function for 0 minutes, (not a misprint, it’s really 0 minutes).
When the Instant Pot is done cooking, using the quick release function and when it’s safe to open stir the Egg Roll mixture to combine and taste to see if you need to adjust the seasonings/add more salt or pepper.
Serve immediately with the sliced green onions and toasted cashews. This is great on it’s own, but also with steamed rice.
Be sure to carefully read your labels to make sure your ingredients are Whole30 compliant.
Nutritional information is calculated with ground turkey.
Keywords: Egg Roll Bowl, Egg Roll in a Bowl, Instant Pot Egg Roll in a Bowl, Deconstructed Egg Roll Bowl, Whole30 Egg Roll in a Bowl