Healthy Egg Roll Cups Recipe
These Egg Roll Cups are a delicious egg roll wrapper recipe–they're easy to make and a fun appetizer!
Servings: 6 Servings
Calories: 567kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Coconut Aminos
Ingredients
Egg Roll Wonton Cups:
- 3 sheets phyllo dough made from whole wheat, will likely be organic
- 2 tsp avocado oil or spray
Egg Roll Filling:
- ½ lb. ground beef extra lean, can also use turkey or sausage
- 3 cups green cabbage shredded
- 1 cup carrots peeled and shredded
- ½ tsp garlic powder
- 1 tsp fresh ginger minced
- 1 tsp apple cider vinegar
- 2 tbsp coconut aminos or low sodium tamari or soy sauce
- ¼ cup water
- ¼ cup green onions
Coconut Amino Ponzu Sauce
- ½ cup coconut aminos or low sodium tamari or soy sauce
- 1 tsp lemon juice
Instructions
Coconut Amino Ponzu Sauce
- Mix the coconut aminos and lemon juice together in a small bowl. Set aside and use to garnish the appetizers. ½ cup coconut aminos, 1 tsp lemon juice
Wonton Wrapper Cups:
- Preheat the oven to 375 degrees F.
- Lay 1 sheet phyllo dough flat. Lightly brush or spray the sheet with a little oil, then fold the phyllo sheet in half. 3 sheets phyllo dough
- Brush or spray the phyllo sheet once more with a little oil and fold in half one last time.
- Cut the dough into 6 equal rectangles about 2 inches wide. Repeat with other 2 sheets of phyllo dough. You will have 18 stacks of dough when you are done.
- Lightly grease the back of a mini cupcake pan. Lay each stack of dough over the back of each cup on the pan. Carefully press down to form a bowl.
- Brush or spray the cups with cooking spray one last time, then bake in the oven for 10 minutes. Let the cups cool, then remove from the cupcake pan. Repeat until all the cups are cooked.
Instant Pot Directions:
- Turn the Instant Pot to sauté mode. Add the ground beef to the Instant Pot and brown. ½ lb. ground beef
- Turn off the Instant Pot and drain any excess liquid from the beef.
- Add the cabbage, carrots, and garlic powder. 3 cups green cabbage, 1 cup carrots, ½ tsp garlic powder
- Give it a quick stir then add the ginger, apple cider vinegar, coconut aminos, and water. Stir the egg roll filling again to make sure everything is coated with the sauce. 1 tsp fresh ginger, 1 tsp apple cider vinegar, 2 tbsp coconut aminos, ¼ cup water
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using the "manual" or "pressure cook" setting for 0 minutes. Release the pressure using the quick release method.
- Remove the lid and mix up the egg roll filling. Finally, spoon the filling into the phyllo bowls and top with green onions. ¼ cup green onions
Stove Top Directions:
- Brown the ground beef in a skillet on high heat. Drain any excess liquid. ½ lb. ground beef
- Add the cabbage, carrots, and garlic powder. 3 cups green cabbage, 1 cup carrots, ½ tsp garlic powder
- Give it a quick stir then add the ginger, apple cider vinegar, coconut aminos, and water. Stir the egg roll filling again to make sure everything is coated with the sauce. 1 tsp fresh ginger, 1 tsp apple cider vinegar, 2 tbsp coconut aminos, ¼ cup water
- Cover the skillet and then reduce the heat medium low. Allow the egg roll filling to cook for about 7-10 minutes, stirring occasionally, until the cabbage is soft.
- Remove the egg roll filling from the heat. Spoon the filling into the phyllo bowls and top with green onions. ¼ cup green onions
Video
Nutrition
Calories: 567kcal | Carbohydrates: 84g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1181mg | Potassium: 354mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3640IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 6mg