These Steamed Vegetable Spring Rolls are a group favorite every time. Pair them with a little chili-lime dipping sauce or even add some diced shrimp or ground chicken to the filling. There are so many possibilities—both savory and sweet—with these magical little spring roll wrappers. And if you’re not sure how to wrap these spring rolls, just check out the wrapper packet. It will give you all the information you need to make these rolls amazing.
• Hands-On Time: 15 minutes
• Cook Time: 10 minutes
1 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.
2 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.
3 Working one at a time, quickly dip the spring roll wrappers in 1/2 cup water and place them on a flat surface.
4 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.
5 Add 11/2 cups water to Instant Pot®. Add trivet. Lower the steamer basket onto the trivet. Lock lid.
6 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.
7 Remove steamer basket. Serve warm.