Egg Roll Tacos
Servings 4
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.