Two favorites in one: Egg rolls + tacos! These crispy smashed egg roll tacos have a savory pork filling that gets all crispy around the edges, a simple slaw, and the best dipping sauce! Ready in about 30 minutes, keto-friendly, and big flavors all around.
If you’re also part of the Sauce Lover’s Club, you’re really going to lose it for these egg roll tacos. Not only do we drizzle a (very simple, don’t worry) spicy mayo over the top, we also whip up this soy-ginger-sesame concoction to dip the tacos in. <— Sauce lovers paradise!
Now, I love egg roll in a bowl and make it often, but I’ll admit – sometimes it doesn’t quite cure the egg roll craving. Where’s the crunch? Where’s the hand-held fun? Why am I eating it with a fork?
These egg roll tacos use low carb tortillas in place of an egg roll wrapper and, instead of rolling and deep frying, we smash it all onto a griddle (or skillet!) and let it cook until the edges are crispy and the tortilla is browned.
I made these the other day when my daughter had a bunch of friends over and received rave reviews. This is one that we’ll make again and again – and we’ll always serve it with my Asian Cucumber Salad on the side, becuase yum.
Three Reasons You’ll Love This Recipe:
- It’s a two-fer. You get all that crispy, savory egg roll flavor without the wrapper, eaten in taco form instead.
- The flavor is bold and totally addictive. Garlic, ginger, and sesame oil make the pork filling taste like something from your favorite takeout spot, minus the carbs.
- It’s a fun dinner the whole family will actually ask for. Kids and adults alike love building their own tacos and dunking them in the sauce.
Ingredient Notes:
For the tacos: We’re using ground pork and zero carb tortillas here as the base. The filling gets seasoned with ginger, garlic, soy, sesame oil, and a bit of green onion.
For topping those tacos: We whip up a simple spicy mayo (it’s just mayo + sriracha) and shredded cabbage.
For the dipping sauce: Whisk together soy sauce, sesame oil, honey alternative, chili crisp, rice vinegar, and green onion. Couldn’t be easier or more tasty.
See the recipe card for full information on ingredients and quantities.
Variations:
Want to switch things up? Here’s what I’ve learned works (and what doesn’t):
If you’re not a pork person, ground turkey or chicken both work well here. Just season a bit more generously since they don’t have quite as much natural flavor as pork.
For the tortillas, I use Mission zero net carb street taco tortillas. They’re a little more delicate than the ones with 1-2 net carbs, so if yours tear easily, don’t stress – just patch them back together in the skillet. If that’s not your style, the slightly sturdier low carb tortillas will work too, you’ll just add a carb or two to the nutrition info.
Chili crisp is a major favorite of mine and I swirl it into a fried egg while it’s cooking most mornings. So good. I like this brand. It does have sugar, but I use so little that I don’t mind.
For the honey alternative in the dipping sauce, I like Wholesome Yum’s honey, since it keeps that sweet, sticky note without the carbs.
Not into cabbage on top? Any quick-shredding lettuce works, though I love the crunch cabbage adds against the crispy tortilla.
Step by Step Instructions:
Combine all of the seasonings + pork into a bowl and stir well to get everthing combined.
Spread a thin layer of the pork onto each of the tortillas, making sure to really coat the tortilla. The pork will shrink back from the edges a bit during cooking.
Cook pork side down in a hot skillet for about 5 minutes, then flip and brown the tortilla for about 1 minute more.
Top with shredded cabbage and a drizzle of that spicy mayo. Serve with little ramekins of sauce for everyone to dip into.
Helpful Tip!
Storage:
- Best eaten fresh: These tacos are at their crispy best right after cooking, so I don’t recommend storing leftovers once they’ve hit the skillet. If you do, definitely try reheating in the air fryer.
- Make-ahead magic: The raw pork filling, shredded cabbage, and both sauces can all be made a day or two ahead and stored separately in the fridge. When you’re ready to eat, just assemble and pan-fry.
MOre Asian Favorites:
Keto Egg Roll Tacos
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Ingredients
For the tacos:
- 1 pound ground pork
- 3 small green onions chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce regular or reduced sodium
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced ginger or ginger paste
- Pinch of salt
- 8 street-size zero carb flour tortillas see notes
For topping:
- 1 1/2 cups shredded cabbage
- Spicy mayo see notes
For the dipping sauce:
- ¼ cup reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon honey alternative
- 1 teaspoon chili crisp more to taste
- 1 small green onion minced
Instructions
To make the tacos:
- Add the pork, green onion, garlic, soy sauce, sesame oil, ginger, and salt to a mixing bowl and use a wooden spoon or your hands to combine the mixture.
- Once well combined, spread the mixture evenly onto each of the tortillas, covering the tortillas in the meat mixture.
- Heat a large skillet or griddle over medium high heat and spray lightly with oil spray.
- Once hot, add the tacos to the skillet, meat side down. You’ll need to work in batches, based on the size of your skillet. If you use a large griddle, you can likely cook them all at once. Cook for 4-5 minutes or until nicely browned and cooked through. Flip the taco and cook for about 1 minute on the other side to let the tortilla brown a bit. Remove to a plate and continue with the rest of the tacos.
To assemble:
- Top with the cabbage and a drizzle of the spicy mayo. Divide the dipping sauce into small bowls and serve for each person to dip their tacos.
To make the dipping sauce:
- Add all of the ingredients to a small bowl or measuring cup and whisk to combine.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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