Instant Pot Egg Roll Recipe: Crispy Wrappers With Savory Filling

This Instant Pot method delivers crispy egg rolls without the deep-fry mess. I developed this technique after years of struggling with soggy wrappers and uneven cooking. The pressure cooker locks in moisture while the air fryer lid finishes them to golden perfection.

The filling comes together quickly with ground pork, cabbage, and classic seasonings. I use a simple slurry to thicken the mixture, ensuring it stays put when rolling. Each bite delivers that signature savory flavor with a satisfying crunch.

What you get are egg rolls with perfectly crispy exteriors and juicy interiors. The Instant Pot does the heavy lifting, so you can focus on rolling and frying. It’s a game-changer for homemade egg rolls.

Serve with sweet chili sauce or duck sauce. Here’s how to make them.

Ingredients for Instant Pot Egg Roll

Ground pork, crisp cabbage, and savory seasonings make these egg rolls irresistibly delicious.

The ground pork is key here—I grab 80/20 blend from Whole Foods for that perfect juice-to-flavor ratio. Cabbage should be fresh and crisp (skip the pre-shredded if it looks wilted). Napa cabbage works in a pinch but green is classic. For the wrappers, Nasoya brand holds up best to the Instant Pot then air fryer combo. Look for them in the refrigerated section, not the freezer.

No pork? Ground chicken or turkey swaps in easily. Want veggie-only? Shiitake mushrooms and extra cabbage do the trick. Soy sauce can be tamari for gluten-free or coconut aminos for a milder taste. The ginger and garlic are must-haves though—don’t skimp. If you’ve only got powdered, use one-third the amount but fresh is worth the effort.

Fillings keep 3-4 days in the fridge before rolling. Wrappers? Use them within 1 week of opening or freeze for 2 months. Cooked egg rolls reheat beautifully in the air fryer—350°F for 4-5 minutes brings the crunch right back.

Step-by-Step Instructions for Instant Pot Egg Rolls

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics and Ground Pork

Set your Instant Pot to the Sauté function on Normal heat. Add the 2 tablespoons vegetable oil, then toss in the 4 cloves garlic cloves and 1 tablespoon fresh ginger. Stir constantly for 30 seconds until the garlic turns golden and the ginger releases its fragrance.

Add the 1 lb ground pork, breaking it up with a wooden spoon. Cook for 5-7 minutes until the pork is no longer pink and starts to brown. This builds the flavor base for your filling. Season with 1 teaspoon salt and 0.5 teaspoon black pepper as it cooks.

Step 2: Cook the Vegetables

Stir in the 4 cups green cabbage, 1 cup carrots, and 0.5 cup green onions. Pour in the 2 tablespoons soy sauce and 1 tablespoon sesame oil for that signature umami depth. Cook for another 3-4 minutes, stirring occasionally, until the cabbage wilts down significantly.

The vegetables should be tender but still have a slight crunch. If the mixture looks dry, add a splash of water to deglaze the pot. Turn off the Sauté function when the filling is fully cooked and the flavors have melded.

Step 3: Drain and Cool the Filling

Carefully transfer the filling to a colander to drain any excess liquid. This step is crucial—too much moisture will make your egg rolls soggy. Press down gently with a spoon to remove as much liquid as possible.

Spread the filling on a large plate or baking sheet and let it cool to room temperature for about 15-20 minutes. Cool filling is easier to work with and prevents the egg roll wrappers from becoming gummy during assembly.

Step 4: Assemble and Seal the Egg Rolls

Place a sheet of egg roll wrapper in a diamond shape on a clean surface. Add about ¼ cup of the cooled filling near the bottom corner. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly to the top corner.

Mix the 2 tablespoons cornstarch with the 0.25 cup water to create a slurry. Use this to seal the final corner of each egg roll by brushing a thin layer on the edge before pressing it down. Repeat with the remaining 12 sheets egg roll wrappers.

Step 5: Cook to Crispy Perfection

Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once shimmering, add the egg rolls in batches, seam-side down. Fry for 2-3 minutes per side until all sides are golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with 0.5 cup sweet chili sauce for dipping. The contrast of the crispy wrapper and savory filling is what makes this dish irresistible.

Creative Variations of instant pot egg roll

Spicy Pork Version

Add 1 tbsp sriracha and ½ tsp red pepper flakes to the pork mixture while cooking. This gives your filling a serious kick that pairs perfectly with the crispy wrapper. I love this variation when I want extra heat without overwhelming the other flavors. 🌶️

Vegetarian Swap

Replace pork with 1 lb finely chopped mushrooms and ½ cup crumbled tofu. Sauté with the same seasonings for a meat-free version that still delivers great texture. Shiitake mushrooms add the deepest umami flavor.

Crispier Texture

After pressure cooking, transfer egg rolls to an air fryer at 375°F for 5-6 minutes. This extra step ensures maximum crunch. I use my Ninja Foodi for this—it’s a game-changer for texture.

Sweet & Sour Twist

Mix ¼ cup pineapple tidbits into the filling before rolling. The sweetness balances the savory perfectly. Serve with sweet and sour sauce instead of chili sauce for a nostalgic takeout vibe. 💛

Baked Alternative

Brush egg rolls with 1 tbsp oil and bake at 400°F for 15-18 minutes, flipping halfway. They won’t be as crispy as fried but still delicious. I use a wire rack on a baking sheet for even air circulation.

Extra Crunchy Filling

Add ½ cup finely shredded bean sprouts and ¼ cup water chestnuts to your filling. These stay crunchy even after cooking, giving every bite extra texture. Look for these in the Asian section of your grocery store.

Frequently Asked Questions