Brandon’s Egg Roll Tacos
Ingredients
- 1 1 ground chicken, turkey, or pork .
- 3 tablespoons 3 tablespoons soy sauce
- 1 tablespoon 1 tablespoon chili crisp
- 1 tablespoon2 1 tablespoon garlic paste garlic (or 2 cloves garlic, grated)
- 1 tablespoon 1 tablespoon ginger paste ginger (or a 1/2-inch piece ginger, grated)
- 1 1 shredded cabbage and carrots mix (great time to use a store-bought coleslaw or salad mix, where the base is cabbage)
- 68 small flour tortillas – (I like the Mission Street Taco ones for this)
- 23 avocado oiltoasted sesame oil – tablespoons or
- fresh cabbage / carrot mix More (can use the same bag from before!)
- Fresh cilantrogreen onion or
- Chili crisp
- Gochujang sauce Gochujang sauce
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Instructions
- Make Filling: Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.
- Spread Filling: Press the mixture onto one side of the tortillas. I find it easiest to do all of them at once, before you start cooking them.
- Cook Tacos: Heat a skillet over medium high heat. Add the oil. Working in batches, add the tacos, meat-side down, and cook for 3-4 minutes until they are browned. Flip to the back side for 1 minute to get the tortillas a bit golden, and then finish with one more flip to being meat-side down to ensure it’s cooked through. (165 degrees for chicken and turkey, 160 for ground pork.)
- Top and Eat: Top with more fresh cabbage, cilantro or green onions, and your sauces of choice. Fold in half – it eats kind of like a hybrid between a taco and sandwich, but tastes like an eggroll. I *love* these with the gochujang sauce!
Source
Original recipe: View Original
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