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More and more I’m appreciating the beauty of using my pressure cooker. A little sauté time and one minute under pressure and bang we were ready to eat. In fact, it took less time than making the sweet and sour sauce and that took just five minutes.
I kept half the cabbage slaw to add after pressure to give a little extra crunch to the mixture.
We do love egg rolls but that we could enjoy these minus the extra calories of the deep fried wrappers was a bonus. A scoop of steamed rice, a drizzle of tangy sauce and we were ready to dig in.
…and dig in we did…twice.
Thanks to This Old Gal for the inspiration