My mom always makes us something delicious for our birthdays. And recently she surprised us with homemade egg rolls and….ohhhhh myyyyy. I mean, who doesn’t love egg rolls?! They’re crispy, flaky…and very, very deep fried. And as much I’d love to indulge in these perfect little party foods, I just know better. Enter this Instant Pot Weight Watchers egg roll bowl with Freestyle Smart Points – and guys, it’s ONLY 1 POINT per serving.
NEW: I’ve added 21 Day Fix container counts to this recipe, too!
This recipe is from Chellie over at Art From My Table. This recipe is full of flavor and the slaw makes is super crunchy, which I like to believe tricks my brain into thinking I’m eating a real egg roll (ugh, wishful thinking…) But I DO get all of those yummy flavors and don’t feel like I just took a shot of fryer oil. Always looking for those positives 😉 Plus, this recipe uses the good ol’ Instant Pot, so it’s convenient and fuss-free!
Instant Pot Weight Watchers Egg Roll Bowl with Freestyle SmartPoints
If you’re coming back to this recipe, I’ve made some changes. Most notably, I’ve changed it to serve 4. When I would make this, I realized that I had tons of leftovers (and to be honest, I don’t love leftover cabbage a few days out). So I’ve updated this for four people. You can easily double this recipe for eight servings. The cook time will be the same.
Serves 4 (each serving size is about 2 cups)
Ingredients:
-
2 teaspoons sesame oil
-
1 onion, chopped
- 1/4 cup chicken broth
-
1-2 cloves garlic, minced or pressed
-
1 pound lean ground turkey
-
1/4 cup low-sodium soy sauce or coconut aminos
-
1-2 teaspoons ground ginger
-
1 16 oz package coleslaw
-
salt & pepper to taste
- 2 tablespoons scallions, chopped
Directions:
Be sure to always double check the container counts/nutritional date/WW points yourself!
Weight Watchers Points: 1 serving (about 2 cups) is 1 Weight Watchers Freestyle Point.
21 Day Fix container counts (per 2 cup serving): 1 red, 1 green, .5 teaspoon

Egg Roll in a Bowl
Ingredients
- 2 tsp toasted sesame oil
- 1 onion chopped
- 1/4 cup chicken broth fat-free, low-sodium
- 1-2 cloves garlic minced or pressed
- 1 lb lean ground turkey
- 1/4 cup soy sauce or coconut aminos
- 1-2 teaspoons ground ginger
- 1 16 oz package cole slaw
- salt & pepper to taste
- 2 tbsp scallions or green onion chopped
Instructions
- Turn IP on Saute
- Add sesame oil and onion, saute until onion is just tender, about 3 minutes.
- Add garlic and stir for 30 seconds.
- Add ground turkey and using a spoon, break up as it browns (note, you do not need to brown it all the way, just mostly).
- Turn the IP off.
- Add soy sauce, ginger, chicken broth, and half of the cole slaw package. Alternately, you can save the coleslaw and add it all at the end (this is my preferred method). Stir well to combine.
- Place the lid on the Instant Pot with the valve in Sealed position.
- Use manual high pressure for 2 minutes.
- When finished cooking, use quick release.
- Add remaining cole slaw and scallions and stir well. Enjoy!
Notes
Nutrition

Looks wonderful! How did you calculate the Weight Watchers points? If you use the 99 percent fat free ground turkey, isn’t it fewer points … the only item in the ingredient list that has points is, i believe, the oil … ?
I have the same question. I used ground chicken breast and got a 1 SP per serving. This seems like a very high point value considering that most of it is veggies.
This was just okay. kind of dry. Something is missing. The scallions shown in pictures isn’t mentioned in the recipe.
Thank you for letting me know, Jen! Something is indeed missing. This recipe was created and tested by a contributor and I should have read it more thoroughly before posting. Along with the scallions, it is also missing a 1/2 cup chicken broth. SO sorry about that – I’ve corrected the post. And thank you again for letting me know!
Hi Carrie,
I don’t see the broth listed in the recipe, when is that added?
You’ll add it when you add the coleslaw…right before you seal the lid. Sorry about that – I’ve updated the instructions!
Is it 1/2 cup or broth or 1/4 cup? The top says 1/4 but your comment here says 1/2
Top of the recipe says 1/2 cup of broth… bottom says 1/2 water….
Thank you for letting me know! I fixed it. Either will work, but I would go with broth. 🙂
Can Braggs Aminos be used instead of soy or coconut aminos? Will it change the container counts? Thanks!
Yep! I think it has a higher sodium content than soy sauce though, which is already pretty high…so that would be the only thing you might want to think about. It won’t change container counts though! 🙂
It is lower in sodium than soy sauce.
This was delicious! I made this tonight but I have a question about portion. I did end up cooking half of the cabbage which I liked but it definitely cooks it down quite a bit so I was wondering if 2 cups was still appropriate for the 21 Day fix portions?
So glad you liked it! I would cut down on the green container counts if it cooks down a bunch since we usually measure food in its prepared form. So maybe cut the green in half.
When I enter the recipe in the WW recipe building it comes up to 5 points not 1! I used 93% lean ground turkey,
It’s because you used 93% ground turkey. The only way it’s free or less points (depending on your plan) is if you use 99% ground turkey.
How can there be 1/4 an orange container when there is nothing orange in the ingredient list?
There’s not – that was a mistake, thank you for catching it. I’ve updated it!
This was fantastic! Even my picky eater enjoyed it. Thanks!
So glad to hear that!!
I make this all the time. I add an extra point and drizzle a tablespoon of Sweet Thai Chili Sauce on mine. I also add extra broth sometimes and make it like a soup…just to change things up a bit.
I love the idea of making it soup-like! Yum!
Delish! I cooked this in a frying pan and upped the soy sauce and ginger a bit. Tossed the cabbage and green onion at the very end which kept them crunchy. Also did a teaspoon of Coleman’s mustard. Added a little heat and reminds me of the spicy mustard you can get for your egg rolls. Lastly, I put crunchy wonton strips on the table for those who chose add.
Have you ever frozen this? Wondering if it freezes well.
I have not tried it. I feel like the coleslaw would get soggy. What you could do is make the meat and veggie portion but leave the colelsaw out, freeze it, and add fresh coleslaw when you are ready to heat it up!