Ingredients

Egg Roll Bowl

1 lb ground pork
2 bags pre-shredded coleslaw mix
½ c chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon garlic powder
1 tablespoon ground ginger
½  teaspoon pepper
½ teaspoon  salt

Wonton Chips

1 package egg roll wrappers, cut into strips
2-3 tablespoon olive or vegetable oil
1 teaspoon salt
1 teaspoon black pepper

Directions

Egg Roll Bowls

  1. Place Instant Pot on saute. Wait until it’s hot and then add pork,  soy sauce, garlic powder, ground ginger, salt, and pepper and then brown the ground pork.
  2. When meat is browned, turn Instant Pot off and add the 1/2 cup chicken broth. Add both bags of coleslaw mix on top and DO NOT stir. Place lid on and turn the knob to seal.
  3. 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.
  4. When the timer is up, perform a quick release. When pressure is released, open carefully and give everything a quick stir. Scoop into bowls and enjoy!

Wonton Chips

  1. Preheat oven to 400 degrees while Instant Pot is preheating on saute.
  2. Cut egg roll wrappers into strips and brush with olive or vegetable oil and sprinkle with salt and pepper.
  3. Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burnt very fast!
  4. Let chips cool and enjoy with your egg roll bowls!

Chef Jocelyn Notes:

Egg Roll Bowl

If you are using a lean meat (like ground pork or turkey) you will not need to drain it when it’s done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.

Wonton Chips

I use egg roll wrappers because they are more sturdy than traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips)