Egg Roll Tacos might just be the perfect combination of two wonderful foods! Try it for yourself and see!
Egg Roll Tacos
Ingredients:
- 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 Make Filling: Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.
- 2–3 tablespoons avocado oil or toasted sesame oil
Egg Roll Tacos Instructions:
1. Make Filling: Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together.
2. Spread Filling: Press the mixture onto one side of the tortillas.
3. 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.)
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.
Recipe from: Pinch of Yum
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