Ready in: 30 minutes · Serves: 4 · Technique: Sautéing · Storage: Keeps filling for up to 3 days in the fridge.
Quick Answer
A delightful fusion of crispy tortillas filled with a savory blend of seasoned ground meat and vegetables, perfect for holiday gatherings.
As Thanksgiving and Christmas approach, I find myself searching for ways to blend the comforting flavors of the season with something playful and unexpected. That’s why I couldn’t resist diving into this delightful recipe for Egg Roll Tacos. The crisp, warm tortillas wrapped around a savory blend of seasoned ground meat and crunchy vegetables create a delightful fusion that I’ve personally perfected, and now I’m eager to share it with you.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Combines comforting holiday flavors with a fun twist.
- Quick and easy to make, perfect for busy holiday gatherings.
- Versatile dish; customize with your choice of proteins and vegetables.
- Great way to use up leftovers while creating something exciting.
- Family-friendly recipe that appeals to both kids and adults.
Ingredients
Gather these fresh ingredients to create your delicious Egg Roll Tacos:
Protein and Vegetables
- 1 pound ground pork (or turkey)
- 1/2 head of green cabbage, finely shredded
- 1 large carrot, finely grated
- 3 green onions, chopped
Aromatics and Seasonings
- 2 cloves of garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Tortillas and Toppings
- 8 small flour tortillas
- Optional toppings: Sriracha, hoisin sauce, cilantro
How to Make Egg Roll Tacos (Step-by-Step)
Follow these simple steps to create your own delightful Egg Roll Tacos:
Step 1: Sauté the Aromatics
Start by heating a tablespoon of vegetable oil in a large skillet over medium-high heat. The moment the oil shimmers, add the minced garlic and fresh ginger—oh, that aromatic waft fills the kitchen with warmth! Sauté for about a minute, until fragrant, being careful not to let the garlic brown.
Step 2: Brown the Meat
Next, stir in the ground pork (or turkey) and cook until it’s no longer pink, about 4-5 minutes. I love using ground pork here for its juicy richness, but feel free to swap it for turkey if you prefer a leaner option. Break it up with a spatula so it browns evenly. The sizzle of the meat cooking is music to my ears!
Step 3: Add the Vegetables
Once your meat is browned, fold in the shredded cabbage, grated carrot, and chopped green onions. Drizzle the soy sauce and sesame oil over the top. As you stir, the vibrant colors and textures come together beautifully, creating a mouthwatering filling. Cook for another 3-4 minutes until the vegetables are just tender and the colors brighten.
Step 4: Assemble the Tacos
Warm the tortillas in a dry skillet for about 30 seconds on each side until they are pliable. Spoon a generous amount of your filling into the center of each tortilla, then fold over the sides. It’s all about balance—don’t overstuff them, or you’ll have a filling disaster on your hands!
Step 5: Serve
To serve, I like to place these egg roll tacos on a platter, garnished with fresh cilantro and a drizzle of hoisin sauce or a bit of Sriracha for that perfect kick. The blend of crispy edges and warm, flavorful filling is a treat for the senses!
Common Mistakes to Avoid
- Overfilling the tortillas: It may be tempting, but extra filling can make folding them a messy endeavor.
- Skipping the warming step for tortillas: Cold tortillas are prone to breaking. Warming them helps maintain their structure.
- Not seasoning enough: If you find your filling is a bit bland, don’t hesitate to taste and adjust the seasoning with more soy sauce, salt, or pepper.
Tips and Tricks for Success
- Experiment with different proteins: Feel free to substitute the pork with chicken or tofu for a vegetarian option.
- Customize your fillings: You can add bell peppers or bean sprouts for added crunch.
- Keep them crispy: To maintain the crispiness of the tortillas, serve them right after assembling.
Variations
- Ground chicken or turkey instead of pork.
- Tofu for a vegetarian option.
- Add bell peppers or bean sprouts for crunch.
- Experiment with different sauces like teriyaki or sweet chili.
How to Serve
- Garnish with fresh cilantro.
- Drizzle with hoisin sauce or Sriracha for extra flavor.
- Serve on a platter for an impressive presentation.
Make Ahead and Storage
- Make Ahead: Prepare the filling a day in advance and store it in the fridge.
- Storage: Store the filling and tortillas separately in airtight containers. The filling will keep for up to 3 days; tortillas can last about a week.
- Reheating: Warm the filling in a pan and the tortillas on a skillet for best results.
- Freezing: You can freeze the filling for up to 2 months; thaw in the fridge before reheating.
Recipe Notes / What I Learned
While testing this recipe, I discovered how versatile egg roll tacos can be—truly an excellent way to use up leftover meat and veggies! They’ve become a go-to for my holiday gatherings, rounding out the festive table with a fun twist.
Yield and Serving Size
Yield: 8 tacos · Serving Size: 1 taco
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 15g protein · 20g carbs · 12g fat
Savory Egg Roll Tacos for the Holidays
Ingredients
Equipment
Method
- Start by heating a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and fresh ginger and sauté for about a minute until fragrant.
- Stir in the ground pork (or turkey) and cook until no longer pink, about 4-5 minutes. Break it up with a spatula for even browning.
- Add the shredded cabbage, grated carrot, and chopped green onions. Drizzle the soy sauce and sesame oil over, and cook for another 3-4 minutes.
- Warm the tortillas in a dry skillet for about 30 seconds on each side. Spoon a generous amount of filling into each and fold over the sides.
- To serve, place the tacos on a platter garnished with cilantro and a drizzle of hoisin sauce or Sriracha.
Notes
FAQs
Can I use another type of meat for the filling?
Yes! You can substitute the ground pork with chicken, turkey, or even tofu for a vegetarian option.
How long will the leftovers last?
The filling will keep for up to 3 days in the fridge, while the tortillas can last about a week if stored properly.
What should I do if my filling is bland?
Taste and adjust the seasoning with more soy sauce, salt, or pepper to enhance the overall flavor of the filling.
