Egg Roll Tacos

Smash tacos at their best with these crispy egg roll tacos filled with deliciously spicy pork, topped with crunchy cabbage, and drizzled with a spicy gochujang sauce. 

I’ve seen many videos and a variety of recipes for the viral smash taco trend, but when I stumbled upon this egg roll tacos recipe on Pinch of Yum, I had to make them. The flavorful and juicy pork, cooked with crispy edges on crisp tortillas, is delicious, but topping the tacos with crunchy cabbage and spicy gochujang sauce makes them extra special. These pork egg roll tacos were a big hit with my family, and they paired nicely with a refreshing avocado cucumber salad and some edamame.

Egg Roll Tacos

 Egg Roll Tacos:

• 1 lb ground pork (chicken or turkey will also work)
• 1 cup shredded cabbage and carrots mix (cabbage-based store-bought coleslaw or salad mix), chopped finely
• 3 tbsp soy sauce
• 1 tbsp spicy chili crisp (homemade or store-bought)
• 1 tbsp ginger paste
• 2 large cloves of garlic, minced
• 12 street taco flour tortillas  
• Olive oil cooking spray

Toppings:

• Remaining shredded cabbage and carrots mix  
• Fresh cilantro, finely chopped
• Green onion, sliced finely
• Spicy chili crisp
• Spicy gochujang sauce
• Lime wedges

Egg Roll Tacos

Make the filling by combining the ground pork, finely chopped cabbage mix, soy sauce, spicy chili crisp, ginger, and garlic well with your hands.

Prepare the tacos by pressing a tablespoon or two of the meat mixture onto one side of the tortillas. Side Note: It’s easiest to prepare them all at once, before you start cooking them.

Cook the tacos by heating a large skillet over medium-high heat.

Once hot, coat with olive oil cooking spray. Working in batches, place the tacos, meat-side down, and cook for 3-4 minutes until they are browned with crispy edges.

Flip to the back side for 1-2 minutes, until the tortillas get golden, and then finish with one more flip to the meat side down to ensure it’s cooked through. (160 degrees with a meat thermometer for ground pork.)

Remove and place on a large cooling rack to cool for a minute or two, while you cook the remaining tacos.

To serve, top with some of the remaining fresh cabbage mix, cilantro, green onions, chili crisp, and a drizzle of spicy gochujang sauce.

Fold in half and serve with lime wedges. Enjoy.

Egg Roll Tacos

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: Main

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet
• Meat Thermometer
• Wire Cooling Rack

Ingredients

Egg Roll Tacos:

• 1 lb ground pork chicken or turkey will also work
• 1 cup shredded cabbage and carrots mix cabbage-based store-bought coleslaw or salad mix, chopped finely
• 3 tbsp soy sauce
• 1 tbsp spicy chili crisp homemade or store-bought
• 1 tbsp ginger paste
• 2 large cloves of garlic minced
• 12 street taco flour tortillas
• Olive oil cooking spray

Toppings:

• Remaining shredded cabbage and carrots mix
• Fresh cilantro finely chopped
• Green onion sliced finely
• Chili crisp
• Spicy gochujang sauce
• Lime wedges

Instructions

• Make the filling by combining the ground pork, finely chopped cabbage mix, soy sauce, spicy chili crisp, ginger, and garlic well with your hands.
• Prepare the tacos by pressing a tablespoon or two of the meat mixture onto one side of the tortillas. Side Note: It's easiest to prepare them all at once, before you start cooking them.
• Cook the tacos by heating a large skillet over medium-high heat.
• Once hot, coat with olive oil cooking spray. Working in batches, place the tacos, meat-side down, and cook for 3-4 minutes until they are browned with crispy edges.   
• Flip to the back side for 1-2 minutes, until the tortillas get golden, and then finish with one more flip to the meat side down to ensure it’s cooked through. (160 degrees with a meat thermometer for ground pork.)
• Remove and place on a large wire cooling rack to cool for a minute or two, while you cook the remaining tacos.
• To serve, top with some of the remaining fresh cabbage mix, cilantro, green onions, chili crisp, and a drizzle of spicy gochujang sauce.
• Fold in half and serve with lime wedges. Enjoy.

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