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Brandon’s Egg Roll Tacos

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Brandon’s Egg Roll Tacos combine the savory flavors of an egg roll with the crispy, handheld fun of a taco. Seasoned ground chicken is cooked with soy sauce, chili crisp, garlic, ginger, and crunchy cabbage, then tucked into small flour tortillas and toasted until golden. Finish with fresh cabbage, herbs, chili crisp, and gochujang for an easy weeknight meal.

Ingredients

Egg Roll Tacos

  • 1 lb. ground chicken
  • 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 carrot mix
  • 6-8 small flour tortillas
  • 2-3 tablespoons avocado oil or toasted sesame oil

Toppings

  • Fresh cabbage and carrot mix
  • Fresh cilantro or green onion
  • Chili crisp
  • Gochujang sauce

Instructions

  1. Cook the chicken: Heat a large skillet over medium-high heat. Add the ground chicken and cook for 5-7 minutes, breaking it apart with a spatula, until browned and cooked through.
  2. Add the aromatics: Stir in the garlic paste and ginger paste. Cook for about 1 minute until fragrant.
  3. Season the filling: Add the soy sauce and chili crisp. Stir well to coat the chicken and cook for another 1-2 minutes so the flavors come together.
  4. Add the vegetables: Stir in the shredded cabbage and carrot mixture. Cook for 2-3 minutes until slightly softened while retaining some crunch. Remove the skillet from the heat.
  5. Fill the tortillas: Place a small amount of the chicken mixture across the center of each flour tortilla. Fold the tortilla over the filling and gently press to flatten it slightly.
  6. Crisp the tacos: Heat the avocado oil or toasted sesame oil in a large skillet over medium heat. Place the tacos in the skillet in a single layer and cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and crisp.
  7. Serve: Transfer the crispy egg roll tacos to a serving plate. Top with fresh cabbage and carrot mix, cilantro or green onion, chili crisp, and a drizzle of gochujang sauce. Serve immediately.

Notes

  • Protein options: Ground chicken or turkey work well for a pork-free version. Ground beef can also be used for a richer flavor.
  • Tortillas: Small flour tortillas, especially street-taco size, are easy to fold and crisp quickly.
  • Don’t overfill: Use a modest amount of filling so the tortillas close securely and become crisp without splitting.
  • Control the heat: Reduce the chili crisp and gochujang for a milder version, or add extra for more heat.
  • Vegetables: A bagged coleslaw mix makes this recipe especially quick. You can also add thinly sliced green onions or bell peppers.
  • Oil choice: Avocado oil is neutral and works well for crisping, while toasted sesame oil gives the tacos a stronger nutty flavor.
  • Storage: Store leftover filling separately from the tortillas and toppings. Reheat the filling in a skillet and assemble fresh tacos for the best texture.

Find it online: https://ayoubrecipe.com/brandons-egg-roll-tacos/