Brandon's Egg Roll Tacos
Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.
Ingredients
- 1 lbground chicken, turkey, or pork
- 3 tbspsoy sauce
- 1 tbspchili crisp
- 1 tbspgarlic paste (or 2 cloves garlic, grated)
- 1 tbspginger paste (or a 1/2-inch piece ginger, grated)
- 1 cupshredded cabbage and carrots mix (great time to use a store-bought coleslaw or salad mix, where the base is cabbage)
- 6 smallflour tortillas (I like the Mission Street Taco ones for this)
- 2 tbspavocado oil or toasted sesame oil
- More fresh cabbage / carrot mix (can use the same bag from before!)
- Fresh cilantro or green onion
- Chili crisp
- Gochujang sauce
Instructions
- 1
Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.
- 2
Press the mixture onto one side of the tortillas. I find it easiest to do all of them at once, before you start cooking them.
- 3
Alternatively, you can brown the meat directly in the pan, and pan fry the tortillas. If you’re doubling the recipe, I highly suggest this route.
- 4
Heat a skillet over medium high heat. Add the oil. Working in batches, add the tacos, meat-side down, and cook for 3-4 minutes until they are browned. Flip to the back side for 1 minute to get the tortillas a bit golden, and then finish with one more flip to being meat-side down to ensure it’s cooked through. (165 degrees for chicken and turkey, 160 for ground pork.)
- 5
Top with more fresh cabbage, cilantro or green onions, and your sauces of choice. Fold in half – it eats kind of like a hybrid between a taco and sandwich, but tastes like an eggroll. I *love* these with the gochujang sauce!
- 6
Alternatively, you can stirfry the cabbage mix with a little sesame oil in the pan after removing the meat. This allows for anyone who does not want to have tacos, but more of an egg roll in a bowl.