Egg Roll, Meet Taco.
Are you even ready for this? What we have here is like an egg roll filling (meat, cabbage, carrots, soy sauce, garlic, ginger) meets a fried little taco (flour tortilla, fresh veg on top, gochujang sauce for serving) and the whole thing eats a lot like a folded sandwich.
That’s going to be a big yes from me.
My friend Brandon has been telling me about these for weeks. I know the whole idea of meat smashed into tortillas is really having a moment on social media (smash burger tacos, chicken Caesar smash tacos, etc.), but the concept has always seemed a little strange to me.
Until I tried these ones – and now I’m a believer.
Besides being super yummy (don’t skip the gochujang sauce it is DIVINE on there) – these are shockingly easy to make. I know some of the recipes in the last SOS series leaned a little more towards “involved” than I normally do – there were some extras that I just couldn’t let go of. Shallot crispies, panko breading, house sauce, etc. So let’s think of this as a BONUS SOS recipe. You can easily make this in 20 minutes without breaking a sweat.
Hope you love it! And thanks to Brandon for sharing this idea with me! YOU WERE RIGHT!
Brandon’s Egg Roll Tacos
Total Time: 20 minutes
Yield: 4 servings (2 tacos each) 1x
Ingredients
Units
Scale
Egg Roll Tacos
- 1 lb. ground chicken, turkey, or pork
- 3 tablespoons soy sauce
- 1 tablespoon chili crisp
- 1 tablespoon garlic paste (or 2 cloves garlic, grated)
- 1 tablespoon ginger paste (or a 1/2-inch piece ginger, grated)
- 1 cup shredded cabbage and carrots mix (great time to use a store-bought coleslaw or salad mix, where the base is cabbage)
- 6–8 small flour tortillas (I like the Mission Street Taco ones for this)
- 2–3 tablespoons avocado oil or toasted sesame oil
Toppings
- More fresh cabbage / carrot mix (can use the same bag from before!)
- Fresh cilantro or green onion
- Chili crisp
- Gochujang sauce
Instructions
- Make Filling: Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.
- Spread Filling: 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.
- Cook Tacos: 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.)
- Top and Eat: 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!
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Keywords: egg roll tacos, egg roll recipe, taco recipe
