Egg Roll Taco
Equipment
- mixing bowl
- skillet or frying pan
Ingredients
- 1 lb ground chicken or turkey
- 1 bunch spring onions trimmed
- 1 tbsp heaped minced garlic
- 1 tbsp minced ginger
- 2 tbsp Low sodium soy sauce
- 1 Tbsp chili crisp or any hot sauce more or less to your liking
- 1-2 tbsp sesame oil
- 5-6 cups slaw (red and green cabbage, carrots, radish, greens) shredded
- any neutral oil to spray
- chopped cilantro
- Gochujang sauce to serve
Instructions
Filling
- In a mixing bowl add and mix the ground meat, soy sauce, minced garlic, ginger, chili crisp, a teaspoon of sesame oil, half the chopped spring onion.
- Take a couple of heaped tablespoons of the mixture and spread it onto one side of the tortillas, press it gently so they stick firmly to the tortilla. Repeat this with all the tortillas.
Cook the tortillas
- Heat a skillet or frying pan over medium high heat. Spray some oil. Place the tortilla meat side down and cook for 3-4 minutes on low- medium heat until cooking and starts to brown, flip the tortilla and cook for another 2 minutes on low-medium heat so the meat is cooked from the inside and the tortilla has crisped.
Assembly and serve
- Top the taco with more cabbage slaw, chopped spring onion, cilantro and serve with Gochujang sauce.
- Makes about 8-10 tacos.
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