Brandon’s Egg Roll Tacos

• . ground chicken, turkey, or pork↗1 lb
• soy sauce↗3 tablespoon
• chili crisp1 tablespoon
• garlic paste (or 2 cloves garlic, grated)1 tablespoon
• ginger paste (or a 1/2-inch piece ginger, grated)1 tablespoon
• shredded cabbage and carrots mix (great time to use a store-bought coleslaw or salad mix, where the base is cabbage)1 cup
• small flour tortillas (I like the Mission Street Taco ones for this)↗6
• avocado oil or toasted sesame oil↗2
• More fresh cabbage / carrot mix (can use the same bag from before!)
• Fresh cilantro or green onion↗
• Chili crisp
• Gochujang sauce↗

Step-by-step instructions

1. 1

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

2. 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.

3. 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.)

4. 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!