Brandon’s Egg Roll Tacos

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!