Hey y'all! If you love bold flavors, crispy textures, and a bit of culinary creativity, you're going to adore Brandon’s Egg Roll Tacos. This mouthwatering fusion recipe transforms classic egg roll filling into a taco shell, giving you the best of both worlds—savory filling, crunchy edges, and a soft bite. They’re perfect for game nights, quick dinners, or impressing friends at your next potluck. Ready to spice up dinner? Let’s get cooking!
Why You'll Love This
- Combines the crispiness of egg rolls with the convenience of tacos.
- Easy to customize for picky eaters or adventurous foodies.
- Packed with umami flavor and fresh veggies in every bite.
- Ready in just 35 minutes—minimal mess, maximum flavor!
- Perfect for meal prepping, parties, or easy weeknight dinners.
Ingredients
- 1 lb ground pork (or chicken or turkey)
- 2 cups cabbage, finely shredded
- 1 cup carrots, julienned or shredded
- ½ cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 small flour tortillas (6-inch size)
- Cooking spray or 2 tablespoon vegetable oil
- Optional toppings: sweet chili sauce, extra green onions, sesame seeds
Directions
Step 1: Prepare the Filling
- Heat sesame oil in a large skillet over medium-high heat.
- Add ground pork and cook, breaking it up, until browned and cooked through (about 5-6 minutes).
- Stir in garlic and ginger, cook until fragrant (about 1 minute).
- Add cabbage, carrots, green onions, soy sauce, rice vinegar, sriracha (if using), salt, and black pepper.
- Sauté for 3-5 minutes, until vegetables are tender-crisp. Remove from heat.
Step 2: Crisp the Tortillas
- Heat a nonstick skillet over medium-high heat. Lightly spray with cooking spray or brush with vegetable oil.
- Place a tortilla on the skillet and cook for 1-2 minutes per side, until golden and slightly crisp but still pliable. Repeat for all tortillas.
Step 3: Assemble the Tacos
- Spoon a generous amount of egg roll filling onto each tortilla.
- Top with sweet chili sauce, more green onions, and a sprinkle of sesame seeds if desired.
- Fold and serve warm!
Notes
- For extra crispy tacos, briefly broil assembled tacos on a baking sheet for 1-2 minutes.
- Feel free to swap in pre-shredded slaw mix to save time on prep.
- Use low-sodium soy sauce to control saltiness.
Variations
- Vegetarian: Swap meat for extra-firm tofu or a mix of mushrooms and replace soy sauce with tamari for a vegan twist.
- Spicy Kick: Add chopped jalapeños or a spoonful of chili garlic sauce to the filling.
- Seafood Style: Use shrimp instead of pork for a lighter, coastal version.
Required Equipment
- Large skillet or wok
- Nonstick skillet or griddle for tortillas
- Cooking spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Storage Instructions
- Store leftover filling separately in an airtight container in the fridge for up to 4 days.
- Refrigerate tortillas in a sealed bag for up to 3 days.
- Reheat filling in a skillet over medium heat; assemble tacos just before serving for best results.
Suggested Pairings & Serving Recommendations
- Serve with a side of Asian slaw or steamed edamame for a complete meal.
- Pair with crisp cucumber salad or fresh spring rolls.
- Enjoy with a tangy limeade or light lager to complement the flavors.
Pro Tips
- Don’t overfill tacos—less is more for easy folding and eating.
- Use high heat when crisping tortillas for the best golden texture.
- Add a drizzle of sesame oil right before serving for an extra boost of flavor.
FAQ
Can I make Brandon’s Egg Roll Tacos ahead of time?
Absolutely! Prep and store the filling in advance, then reheat and assemble tacos just before serving for freshness.
Can I freeze the filling?
Yes—let the cooked filling cool, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
What tortillas work best?
Small flour tortillas give the best soft-yet-crispy texture, but you can use corn tortillas or gluten-free options if you prefer.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 tacos
Ingredients
- 1 lb ground pork
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 8 small taco shells
- Cooking oil for frying
Instructions
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1In a large skillet over medium heat, cook ground pork until browned. Drain any excess fat.
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2Add garlic, shredded cabbage, carrots, and green onions to the skillet. Stir fry for 3-4 minutes until vegetables soften.
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3Stir in soy sauce and sesame oil. Cook for another 2 minutes until everything is well combined and heated through. Remove from heat.
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4Heat taco shells according to package instructions until crispy.
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5Fill each taco shell with the egg roll filling. Serve immediately, optionally with dipping sauce on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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