Prep Time: 15 minutes | Cook Time: 10 minutes | Serves 6
1 cup shredded cole slaw mix (cabbage and carrots)
2 green onions, thinly sliced
1 cup sliced canned bamboo shoots
1/4 cup chopped fresh cilantro
2 cloves garlic, peeled and minced
1/4 cup sliced shiitake mushrooms
1 teaspoon honey
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon fish sauce
1/2 teaspoon sriracha
1/4 teaspoon white pepper 12 (9″) spring roll wrappers
2 cups water, divided
Combine the cole slaw mix, green onions, bamboo shoots, cilantro, garlic, mushrooms, honey, soy sauce, rice wine vinegar, fish sauce, sriracha, and white pepper in a medium bowl.
Press the Sauté button on the Instant Pot and stir-fry mixture for 3–5 minutes until cabbage is limp. Remove mixture from Instant Pot and set aside.
Working one at a time, quickly dip the spring roll wrappers in 1/2 cup water and place them on a flat surface.
Top each wrapper with an equal amount of the cabbage mixture, making a row down the center. Roll up the wrappers, tuck in the ends, and place side by side in a steamer basket.
Add 11/2 cups water to Instant Pot. Add trivet. Lower the steamer basket onto the trivet. Lock lid.
Press the Manual button and adjust time to 2 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Remove steamer basket. Serve warm.
Leave a Comment