Brandon’s Crispy Egg Roll Tacos Recipe – Easy Asian Fusion Delight
Egg Roll–Style Tacos
This playful mash-up layers the savory, garlicky filling of an egg roll into a crisp, taco-style shell. It’s quick, totally customizable, and a guaranteed crowd-pleaser!
Ingredients
- 1 tbsp neutral oil (vegetable or canola)
- 1 lb ground pork or chicken
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/4 cup thinly sliced green onions
- 8 small flour tortillas
- Oil spray or 1 tbsp additional oil for crisping
- Gochujang sauce, for drizzling
Instructions
- In a large skillet over medium-high heat, warm 1 tbsp oil. Add ground meat and cook, breaking it up, until just cooked through, about 5 minutes.
- Stir in garlic and ginger; sauté until fragrant, 30 seconds. Add cabbage, carrots, soy sauce, and sesame oil. Cook, stirring, until the veggies soften but still have a crunch, 3–4 minutes. Mix in half the green onions, then transfer filling to a bowl.
- Wipe skillet clean, lightly oil or spray, and return to medium heat. Warm each tortilla 20 seconds per side until flexible. For extra crunch, broil tortillas on a sheet pan 1 minute per side or pan-fry until golden.
- Assemble by spooning filling into each tortilla, then top with the remaining green onions and a generous drizzle of gochujang sauce. Fold and enjoy immediately!
Special Tip
- Add a splash of rice vinegar to the filling at the end of cooking for a bright, tangy lift. If you like heat, mix a pinch of chili flakes into the gochujang sauce.
