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Low-carb and tasty, Chicken Egg Roll in a Bowl with Coleslaw Mix is perfect for busy weeknights or an easy meal prep lunch option because it is made with the Instant Pot! Fresh ginger adds a spicy, earthy flavor to this simple one-bowl meal that’s ready in just 30 minutes prep-to-finish.
This hearty bowl is a deconstructed egg roll with ground chicken, coleslaw mix, fresh veggies, garlic, and ginger — and it is Delish!
It’s perfect for serving as an easy yet creative dinner or as an impressive meal when hosting.
Why you’ll love this easy recipe!
- Oil | Use canola oil and a tablespoon of sesame oil to saute the chicken and onions and mimic the flavor of egg rolls when traditionally fried.
- Chicken | Add protein to the bowl by including quality ground chicken or other ground meat.
- Onion | Chopped onion helps to flavor the ground chicken. Use yellow, white, or red onions– Whichever is your favorite.
- Garlic | Bring subtle spice and a rich taste with a few minced fresh garlic cloves.
- Ginger | Include that signature Asian-inspired flavor with finely chopped fresh ginger root or ground ginger.
- Broth | Create a base for the sauce with chicken broth.
- Soy sauce | Add soy sauce to the meat mixture for a savory taste and reserve a bit more for serving.
- Vinegar | Rice vinegar brings a light tanginess to the recipe’s sauce and ties in that traditional egg roll taste.
- Water chestnuts | Topp with chopped water chestnut for a satisfying crispy crunch.
- Carrots | You’ll need julienned carrots, an egg roll staple ingredient.
- Coleslaw mix or broccoli slaw| Add a bag of coleslaw mix for the shredded cabbage element of the egg roll bowl.
How to make Easy Egg Roll Bowls in the Instant Pot
This easy, low-carb recipe is packed with flavor and made in 30 minutes or less!
STEP 1 | Saute chicken and onions
First, set the instant pot to ‘saute’. Once it’s hot, add the canola oil and the sesame oil to the pot.
Next, add the ground meat and chopped onions, crumbling the meat with a wooden spoon. Cook for 5 to 7 minutes, until no pink remains and the onions are tender.
STEP 2 | Add the sauce ingredients
Then, stir in the chopped ginger and garlic, cooking for another 30 seconds until the ingredients are fragrant.
Turn the instant pot off and pour the chicken broth, soy sauce, and rice vinegar, scraping up any browned bits from the bottom with a wooden spoon.
STEP 3 | Toss in the remaining ingredients
Next, top the meat mixture with the water chestnuts, carrots, and shredded cabbage or broccoli slaw (or a combination of the two), but do not stir.
STEP 4 | Steam veggies
Lock the lid in place and set the instant pot to cook on HIGH pressure for 0 minutes to steam the cabbage and veggies.
STEP 5 | Release pressure, stir, and serve!
Once the instant pot reaches pressure (about 7 minutes) and beeps, manually release the pressure from the pot.
Remove the lid, stir, and serve hot and fresh! Enjoy!
- Instead of a peeler or small knife, use the side of a spoon to peel the skins off the ginger root easily, then use a chef’s knife to slice and chop it into small pieces.
- If desired, garnish with crispy wonton strips (found in most groceries on the aisle with salad toppings) and sesame seeds or sliced green onions over a steaming bed of freshly made white rice, brown rice, cauliflower rice, or even ramen noodles. Bean Sprouts are another excellent garnish!
- Heat canola oil in a wok or large skillet over medium-high heat for 3 minutes.
- Next, add the ground chicken, chopped onion, sesame oil, and rice vinegar, and cook for about 5 minutes.
- Then, add minced garlic and ginger and cook for 30 seconds, until the garlic is fragrant.
- Stir in coleslaw mix, carrots, chicken broth, and soy sauce.
- Continue cooking and stirring until cabbage is wilted, then serve!
Variations and substitutions
- Vegetarian Egg Roll Bowls. Remove the ground chicken, and swap the chicken broth for vegetable broth for a vegetarian egg roll bowl.
- Turn Up the Heat. Like it a bit spicey? Add a drizzle of sriracha or add red pepper flakes when cooking.
- Keto Egg Roll Recipe. Omit the water chestnuts for a dish that’s perfect for a keto meal plan.
- Kale Please. If preferred, use a kale slaw mix for this tasty recipe.
- Protein Choices. Ground turkey, ground pork, ground beef, or pork sausage also work well for this egg roll bowl recipe.
- Low-Sodium. Choose low-sodium soy sauce to serve with the dish for a healthier alternative.
Storage and reheating tips
- Properly stored in an airtight container, Instant Pot egg roll bowls will last in the fridge for about five days.
- To reheat later, microwave the dish for a couple of minutes or reheat it on the stovetop over medium-high heat until warmed through.
Frequently asked questions
I like to keep the bowl on the healthier side with ground chicken, but another popular pick is ground pork because it mimics fried pork egg rolls. Really, almost any ground meat will work, depending on your preference.
Yes! The ingredients will take a little longer to cook, but you can easily double the recipe if your instant pot can hold more. Otherwise, make a batch or two.
Nope! No eggs are necessary, even though the name can be misleading. Traditional egg rolls are dipped in egg before frying, where the name comes from.
I do not recommend freezing the recipe because the cabbage and other ingredients won’t hold up well after thawing.
However, you can freeze part of the recipe if you’re making it ahead of time. The ground meat mixture with soy sauce, broth, and the other ingredients freezes well. When you’re ready to complete the recipe, let it thaw in the fridge overnight and add the remaining ingredients to cook in the Instant Pot.
Along with the classic soy sauce on the side, serve this egg roll bowl with more sauce options, like creamy Yum Yum Sauce, spicy and sweet Honey Sriracha Sauce, or the easy Homemade Teriyaki Sauce from my salmon and rice bowl recipe.
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Egg Roll in a Bowl with Coleslaw Mix
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 lb. ground chicken
- ½ cup chopped onion
- 2 cloves garlic minced
- 2 tablespoons finely chopped ginger root or 1 teaspoon ground ginger
- 1/2 cup chicken broth
- ¼ cup soy sauce plus more for serving
- 2 tablespoons rice vinegar
- 1 8-oz. can water chestnuts chopped
- 1 cup julienned carrots
- 1 16-oz. pkg. coleslaw mix or broccoli slaw
- Set the instant pot to SAUTE. Once hot, add the canola oil and the sesame oil to the pot. Add the ground chicken and chopped onions and crumble the meat with a wooden spoon. Cook for 5 to 7 minutes, until no pink remains and the onions are tender.
- Stir in the chopped ginger and garlic and cook another 30 seconds until fragrant. Turn the instant pot OFF, then pour in the chicken broth, soy sauce, and rice vinegar, scraping up any browned bits from the bottom with a wooden spoon.
- Top the meat mixture with the water chestnuts, carrots, and shredded cabbage or broccoli slaw (or a mixture of the two), but do not stir.
- Lock the lid in place and set the instant pot to cook on HIGH presssure for 0 minutes — this will steam the cabbage.
- Once the instant pot reaches pressure (about 7 minutes) and beeps, manually release the pressure from the pot. Remove the lid, stir, and serve immediately over rice or noodles if desired.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.