These delicious Egg Roll Tacos are a version of smash tacos at their best! Deliciously spiced ground chicken topped with crunchy cabbage, and drizzled with a spicy gochujang sauce. You’re going to go crazy over these!
Oh wow—where do I even begin with these egg roll tacos? We are fully hooked and honestly could eat them on repeat. They’re loaded with an egg roll–inspired filling that gets pressed right onto a flour tortilla, then cooked until the edges turn perfectly golden and crispy. Finish them off with a drizzle of gochujang sauce, and you’ve got one of the most unique—and seriously delicious—smash tacos you’ll ever try.
I knew as soon as I saw these over at Pinch of Yum I needed to make them.
I feel like smash tacos are all the rage lately and these egg roll smash tacos are crispy, savory, a little unexpected—and completely addictive. Think all the best parts of an egg roll (you know, that delicious filling) pressed right onto a tortilla, cooked until golden and crisp, then drizzled with a creamy, slightly spicy gochujang sauce.
These tacos are the kind of dinner you’ll crave on repeat—and even your picky eaters might surprise you with this one (mine definitely did!). In fact, my son Parker (yes, he’s been my picky one) said they might be the best smash tacos I’ve ever made. We both agreed—they’re ridiculously good!
A few thoughts about these tacos:
- Feel free to use ground pork or turkey in place of the ground chicken.
- Add a drizzle of sweet chili sauce (I love the one from Trader Joe’s) if you want a little bit of a sweeter vibe (trust me it’s delicious too!) You can also do both a drizzle of both the gochujang sauce and sweet chili sauce – so, so good!
- I love using street size tortillas for these tacos, but you could use bigger ones like fajita size, but I don’t know that I would go much bigger than that.
- I’ve used both a bag of regular coleslaw mix for these tacos and also one of the chopped salad kits (just the lettuce mixture, not the included dressings in the bag). I just recommend using something with cabbage in it for some crunch.
- I highly suggest using toasted sesame oil because it adds an “authentic” flavor to these, but it’s not necessary to go out and buy some if you don’t already have any.
These tacos are best served as soon as you make them, but if you need to you can place them on a wire rack set on top of a baking sheet and keep them warm in a 250°F oven.
Tacos nights just got even better my friends! These tacos are super quick to make for a busy weeknight. Don’t be surprised if everyone starts asking for them again and again. Also, I highly recommend making the gochujang sauce. It’s simple to make and takes these tacos to another level.
Enjoy my friends!
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Egg Roll Tacos
- Total Time: 0 hours
- Yield: 3 – 4 servings (2 tacos each) 1x
Description
These delicious egg roll tacos are smash tacos at their best! Deliciously spicy ground chicken topped with crunchy cabbage, and drizzled with a spicy gochujang sauce. You’re going to go crazy over these! ♡
Ingredients
- 1 lb. ground chicken
- 3 tablespoons soy sauce
- 1 tablespoon chili crisp
- 1 garlic clove, minced
- 1 teaspoon freshly grated ginger
- 1 cup shredded coleslaw mix (or any bagged salad mix with cabbage)
- 6–8 street size flour tortillas
- 2–3 tablespoons toasted sesame oil (or avocado)
Toppings:
- coleslaw mix
- Gochujang sauce (a must! – recipe below)
- fresh cilantro
Gochuang Sauce:
- 1/2 cup mayo
- 1–2 tablespoons gochujang sauce
- 1 clove grated garlic
- 1 teaspoon soy sauce
- 2 teaspoons seasoned rice vinegar
- salt & pepper to taste
Instructions
- In a medium bowl mix together the ground chicken, soy sauce, chili crisp, garlic, ginger, and coleslaw mix just until combined.
- Prepare the tacos by pressing about 2 to 3 tablespoons of the meat mixture onto one side of the tortillas. Be sure to press it all the way to the outer edge of the tortilla. FYI: It’s easiest to prepare them all at once before you start cooking them.
- Heat a skillet over medium high heat then add a little sesame oil to the pan. Place two or three tacos (or however many will fit), meat-side down in your skillet and cook for 3-4 minutes, until they are browned with crispy edges. Flip tacos over to cook the back side for another 1-2 minutes, until the tortillas get golden, and then flip them back over and make just to be sure the chicken is cooked through. (I will check the meat at this point with a meat thermometer (165 degrees for ground chicken.)
- Top with more fresh coleslaw mix and a drizzle of spicy gochujang sauce. Fold in half and enjoy! (We kept ours simple with just the coleslaw mix and gochujang sauce, but you can add green onions, cilantro and a drizzle of more chili crips if you’d like.)
Gochujang Sauce:
- In a small bowl whisk all the ingredients together until smooth. If you want it a little thinner, you can add some water a tablespoon at a time. Season with salt & pepper.
- Drizzle over your egg roll taco.
- Prep Time: 10 ins
- Cook Time: 5-6 mins
Recipe Source: Tacos and Gochujang sauce adapted slightly from Pinch of Yum
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