To Make Phyllo Crisp (can be made up to 1 day ahead)

1. Thaw one roll of phyllo per package directions. Preheat oven to 375 degrees. In a small bowl, whisk to combine egg whites and warm water, then whisk in coconut oil until well combined.
2. Line a baking sheet with parchment paper or nonstick foil. Place 2 sheets of phyllo on the baking sheet (be sure to cover the remaining phyllo with a wet paper towel so it doesn’t dry out and break). Brush phyllo with egg white mixture and top with 2 more sheets. Again brush the sheets with egg white mixture and top with 2 more sheets. Brush this layer with egg white mixture and lightly sprinkle with kosher salt, paprika, and garlic powder. Top with 2 sheets, brush with egg whites, followed by 2 sheets and a final brush of egg white mixture (there should be a total of 10 sheets). Sprinkle lightly with kosher salt, paprika, and garlic powder. Cut into 8 squares. Repeat this process with the last 10 sheets of phyllo on a separate baking sheet.
3. Place in oven (both pans at the same time if they will fit. If not, do one batch at a time). Bake until golden brown, about 10-15 minutes. Watch closely after 10 minutes, they will go from perfectly brown to burnt very quickly!

To Make Egg Roll Mix

1. Add oil into the pressure cooker pot. Using the saute function, heat the oil until hot. Add diced onions. Cook until soft, stirring frequently, about 4 minutes. Add garlic, ginger, and chili garlic sauce and stir for 1 minute. Add sausage. Use a wooden spoon to stir and break sausage into small pieces until cooked through.
2. Add coleslaw mix, water chestnuts, soy sauce, vinegar, a few cracks of pepper, and a pinch of kosher salt. Stir to combine. Press cancel to turn off the saute function.
3. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2 minutes.
4. When cooking is complete, use a quick release. Stir mixture well.
5. To serve, spoon egg roll filling into a bowl. Top with a sprinkle of chopped peanuts and drizzle of Sriracha mayo. Place phyllo crisps on top and enjoy with a spoon or serve crisps on the side and use them as a scoop for the egg roll mixture.

Freezer Meal Instructions – this is a great meal for doubling or tripling the amount of the ingredients you are sautéing in Step 1 of To Make Egg Roll Mix and continue making one for dinner that night and freezing the rest.  I suspect you could make a batch of the Phyllo Crisp and freeze it, but I have not yet tried this.  The Crisp lasts at least 2 weeks at room temperature in a sealed container.

1. Double or Triple the amount of onion, garlic, ginger, chili garlic sauce, and sausage and cook as directed in Step 1 of To Make Egg Roll Mix.  Divide the mixture into 2-3 freezer safe Ziplock bags (depending on if you doubled or tripled the recipe).  Label the bag with recipe, date, and contents.  Lay bags flat on top of each other and freeze inside pressure cooker pot until solid, then remove the bags from the pot and place back in the freezer until ready to use.
2. When ready to cook, add soy sauce, vinegar, and 1 tablespoon of water to the pressure cooker pot.  Cut down the side of the Ziplock and place the frozen ingredients into the pot.  Add water chestnuts, coleslaw mix, and salt and pepper on top.
3. Cook at high pressure for 3 minutes then proceed with the rest of the instructions above beginning at Step 4.