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Egg roll tacos with cabbage, carrots, savory filling, cilantro, and spicy sauces on a plate

Egg Roll Tacos with Cabbage and Carrots Egg Roll Filling

Egg roll tacos combine a crispy skillet-toasted tortilla with a savory egg roll-inspired filling, fresh toppings, and bold spicy flavors. They are an easy, flavorful meal for when you want a fun handheld dinner with plenty of texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings (2 tacos each)
Course: Dinner
Cuisine: Asian-Inspired
Calories: 607
Ingredients Method Notes

Ingredients
  

Filling
  • 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
Assembly
  • 6-8 small flour tortillas
  • 2-3 tablespoons avocado oil or toasted sesame oil
Toppings
  • More fresh cabbage / carrot mix
  • Fresh cilantro or green onion
  • Chili crisp
  • Gochujang sauce

Method
 

Preparation
  1. Combine the ground meat, soy sauce, chili crisp, garlic, ginger, and cabbage and carrot mixture until evenly mixed.
  2. Spread the filling mixture onto one side of each tortilla, preparing all tacos before cooking.
Cooking
  1. Heat a skillet over medium-high heat and add the oil. Cook the tacos in batches with the filled side facing down for 3-4 minutes until browned.
  2. Flip the tacos and cook the tortilla side for 1 minute to lightly toast it, then flip once more with the filling side down until the meat is fully cooked. Chicken and turkey should reach 165°F/74°C, while ground pork should reach 160°F/71°C.
  3. Finish the tacos with fresh cabbage, cilantro or green onions, and chili crisp or gochujang sauce as desired. Fold each taco in half before serving.

Notes

Egg rolls meet tacos in this easy recipe featuring a classic egg roll-style filling, crunchy vegetables, soft tortillas, and a spicy gochujang sauce.