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Pressure Cooker Egg Roll Bowl
  • Phyllo Crisp:
  • 1 roll (20 sheets) phyllo dough (like Athens Fillo Dough)
  • 2 egg whites
  • 3 tablespoons warm water
  • 4 tablespoons coconut oil, melted
  • kosher salt
  • paprika
  • garlic powder
  • Egg Roll Mixture:
  • 1 tablespoon sesame oil
  • 1 cup diced sweet onion
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 16-19 oz sweet or spicy ground Italian turkey sausage, casing removed
  • 2 tablespoons chili garlic sauce
  • 2 10 oz bags of coleslaw mix (I used a Super Blend mix with brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale.  Amazing!)
  • 1 can of sliced water chestnuts, chopped
  • 1/4 cup lite soy sauce
  • 1 tablespoon white wine vinegar
  • Fresh cracked pepper
  • kosher salt
  • optional garnish: chopped dry roasted peanuts and Sir Kensington’s Sriracha Mayo
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