It’s Spring Break Week so I’m looking for easy meals that won’t keep me in the kitchen all day. The only change I would make to this recipe is to reserve some slaw to mix in at the end. Otherwise it’ll all be wilted and blah looking. We liked the added fresh slaw to give it some more crispy like an egg roll.
Deconstructed Egg Rolls with Peanut Sauce
(Adapted from The Family-Friendly Keto Instant Pot Cookbook by Anna Hunley)
2 tablespoons sesame oil
1 pound ground pork
¼ cup water
2 scallions, sliced, white and green parts kept separated
2 cloves garlic, minced
1 ½ teaspoons ground ginger
1 teaspoon salt
2 cups coleslaw mix
1 package of (12 ounces) frozen cauliflower rice
Turn the pot to SAUTE mode and add the sesame oil. Once hot, add the pork.
Cook the pork, breaking it up into small pieces as it cooks. When the pork is just slightly pink, 3 to 4 minutes, press CANCEL.
Add the soy sauce, water, white parts of the scallions, garlic, ginger, and salt. Stir to combine. Add the coleslaw mix and stir once more.
Close the lid and seal the vent. Cook on LOW pressure for 5 minutes.
Quick release the steam.
SAUCE
