Do you love egg rolls but also love tacos? This recipe is for you! These SmashBurger Egg Roll Tacos take traditional egg roll flavors and puts a modern spin on them!
Allergen Friendly
I used to absolutely love egg rolls growing up, but once finding out about my soy and gluten allergies, they’re not something I can normally enjoy these days. One of my favorite quick weeknight recipes is a deconstructed egg roll and so I decided to spice it up by creating this Smashburger taco version!
How to make this dish allergen friendly:
- Replacing Soy: Instead of soy sauce in this recipe, I make use of coconut aminos. If you have a nut allergy, coconut may not be in your diet. Personally, I don’t respond great to fresh coconut, but have no troubles at all with Coconut Aminos. Discovering coconut aminos has made previously off limits dishes more accessible!
- Swapping Gluten: A traditional egg roll will have a gluten filled wrapper. By swapping out the wrapper with a corn tortilla, this recipe becomes gluten-free!
Sauces & Garnishes
These babies are great plain, but see below for some of my favorite add-ons to these tacos!
- Scallions: I just love the flavor of green onions to top this off! Chop into small pieces and sprinkle on top.
- Sesame Seeds: Topping with a few sesame seeds drives home that sesame flavor and can add a bit of a crunch.
- Duck Sauce: I haven’t tried this yet, but 100% want to when I make these next. The sweet and sour flavor of duck sauce would be a perfect addition to top these tacos.
- Sriracha: Looking for a little extra spice? Sriracha or hot sauce is a great replacement for salsa.
- Crunchy Chili Oil: Another idea for adding a bit of spice AND crunch is crunchy chili oil.
SmashBurger Egg Roll Tacos
- Total Time: 25 minutes
- Yield: 4 tacos 1x
Description
Love Egg Rolls AND Tacos? Have both!
Ingredients
1 lb ground chicken
3 tbsp coconut aminos (or soy sauce if within your diet)
1 tbsp sesame oil
1/4 cup green onions
1 shallot
5 cups cabbage
4 corn tortilla
1 tsp butter or oil
1 tsp sesame seeds
Instructions
1. Cut your shallot and sauté in a pan with the cabbage, 2 tbsp coconut aminos, 1/2 tbsp sesame oil, and 1/4 tsp salt for 3 minutes. Save on the side for later.
2. Mix your ground chicken with 1 tbsp coconut aminos, 1/2 tbsp sesame oil, and 1/8 cup green onions in a bowl. Make your ground chicken into 4 balls.
3. In a pan, add the 1 tsp butter or oil, and place the chicken into the pan. I only had room for 2 at a time so make sure not to overcrowd your pan.
4. Top the chicken with corn tortillas and smash down creating a smashburger type situation.
5. Cook for about 5 minutes on each side until the internal temp of the meat reaches 165 degrees Fahrenheit.
6. Top with your cabbage slaw, the remaining green onions, and sesame seeds! Crushed red pepper and sweet and sour sauce would also go great with these. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
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