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Brandon’s Egg Roll Tacos

Two egg roll tacos on a plate topped with gochujang sauce.

Egg Roll, Meet Taco.

Lindsay Ostrom headshot.

Are you even ready for this? What we have here is like an egg roll filling (meat, cabbage, carrots, soy sauce, garlic, ginger) meets a fried little taco (flour tortilla, fresh veg on top, gochujang sauce for serving) and the whole thing eats a lot like a folded sandwich.

That’s going to be a big yes from me.

My friend Brandon has been telling me about these for weeks. I know the whole idea of meat smashed into tortillas is really having a moment on social media (smash burger tacos, chicken Caesar smash tacos, etc.), but the concept has always seemed a little strange to me.

Until I tried these ones – and now I’m a believer.

Besides being super yummy (don’t skip the gochujang sauce it is DIVINE on there) – these are shockingly easy to make. I know some of the recipes in the last SOS series leaned a little more towards “involved” than I normally do – there were some extras that I just couldn’t let go of. Shallot crispies, panko breading, house sauce, etc. So let’s think of this as a BONUS SOS recipe. You can easily make this in 20 minutes without breaking a sweat.

Hope you love it! And thanks to Brandon for sharing this idea with me! YOU WERE RIGHT!

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Brandon’s Egg Roll Tacos

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  • Author: Lindsay
  • Total Time: 20 minutes
  • Yield: 4 servings (2 tacos each)
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Ingredients

Units

Egg Roll Tacos

  • 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 (great time to use a store-bought coleslaw or salad mix, where the base is cabbage)
  • 6–8 small flour tortillas (I like the Mission Street Taco ones for this)
  • 2–3 tablespoons avocado oil or toasted sesame oil

Toppings

  • More fresh cabbage / carrot mix (can use the same bag from before!)
  • Fresh cilantro or green onion
  • Chili crisp
  • Gochujang sauce

Instructions

  1. Make Filling: Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.

    Spreading egg roll filling on flour tortillas.

  2. 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.

    Spreading egg roll mixture on flour tortillas.

  3. 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.)

    Frying egg roll tacos in a skillet.

  4. 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!

    Spooning gochujang sauce on egg roll tacos.

Notes

Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Keywords: egg roll tacos, egg roll recipe, taco recipe

Did you love this recipe?

I’d love if you’d leave a rating or review below! Your feedback helps others find the recipes that are fan-favorites!

More Seriously Fast Taco Recipes

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Buffalo Chicken Tacos
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Ridiculously Good Chicken Tacos
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Beans and Greens Tacos

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