Panda Express Chicken Egg Rolls Copycat
Whenever I want to impress my guests without spending hours in the kitchen, I make this Panda Express Chicken Egg Rolls Copycat recipe, which never fails to impress even the pickiest eaters. Perfectly golden, crunchy, deep-fried wrappers filled with ground chicken and veggies are bursting with Asian flavors and get devoured in minutes.
These egg rolls are my version of the ever-popular Panda Express appetizer. You won’t believe how easy they are to make at home! Simply make the chicken and veggie filling, wrap it, fry, and you’ve got one of the tastiest appetizers ever. I serve them alongside other Asian dishes, such as Beijing beef or orange chicken, for a complete Chinese feast!
Table of contents
Sometimes I impress myself by perfectly recreating my favorite restaurant dishes at home. This is another one that I can’t stop making. The chicken egg rolls are perfect for a cozy dinner with the family or a game night with friends. The hearty and satisfying chicken and veggie filling, combined with the perfectly crunchy shell, makes these impossible to resist. Prepare them a few hours in advance, so you are party-ready and not in the kitchen when the guests arrive.
Why you will love this recipe
- Much less expensive than the restaurant: At the Panda Express Restaurant near my home, a chicken egg roll costs $2. With my recipe, it costs less than $10 to make 20 egg rolls. That is a pretty significant savings.
- Effortless: I can prepare 20 hot and crispy egg rolls in under 30 minutes. They are easy to make, with just a few steps.
- Perfect party appetizers: Effortless and inexpensive to make, these are the perfect appetizers for any occasion. Everyone seems to like them, and I can serve them with a variety of sauces.
- Versatility: While I love the chicken and veggie filling, you can adapt these to your preference and what you have on hand. I have tried this recipe with ground sausage or tofu, and I have used the veggies I had on hand, such as shredded zucchini and bell peppers.
What you will need:
- Ground chicken – I prefer using organic ground breast meat because it is lean and absorbs flavors without excess grease.
- Aromatics – Freshly minced garlic adds a nice, robust flavor to the egg rolls without the bitter aftertaste one may get from garlic powder. Ginger, for a bright and zesty taste, is essential in Asian recipes like this one. It adds a complex depth of flavors.
- Veggies – Finely shredded cabbage for a mild texture and taste. Also, finely grated carrots add a pop of color and sweetness to the egg rolls. Green onions add a nice contrast to the cabbage and carrots with a kick and a hint of pungency.
- Spices and seasonings – A bit of sugar to balance out all the savory flavors and enhance the flavor profile. Chinese five-spice powder is a mixture of peppercorns, fennel, cloves, cinnamon, and anise, adding a warm and complex base. The nutty flavor of sesame oil adds depth and complements the savory background.
- Egg roll wrappers and egg – Egg roll wrappers are the most crucial ingredient, so be sure to get a high-quality brand. The egg is used only to keep the egg roll together, but it should be at room temperature and beaten well.
- Vegetable oil – I like the neutral taste that does not interfere with the egg roll flavor.
How to make
Stir fry the filling: First, I add two tablespoons of oil to a large wok over medium-high heat. Then, once it is shimmering, I stir in the ground chicken, garlic, and ginger until the meat is crumbled and no longer pink. After I drain the grease and return the wok to the stove. Now, I add the green onions, carrots, cabbage, spice, sesame oil, sugar, and salt. I cook everything for seven to nine minutes until the carrots and cabbage are tender.
Wrap the rolls: After the mixture cools slightly, I place two tablespoons of the mixture on top of each egg roll wrapper, leaving some space on the edges, and brush the edges with the beaten egg. Then, I roll them into logs tightly to enclose the filling.
Deep fry the rolls: I preheat a deep fryer to 375°F and fry the egg rolls until they are crispy and golden brown, then drain them on a paper plate lined with paper towels.
Or bake them: You can also make great egg rolls in the oven! Follow the cooking and assembly instructions while preheating your oven, then lay them on your baking sheet. Spray lightly with cooking spray. Bake for approximately 25 minutes, until the edges are brown. Serve with the sauce and enjoy!
Serve with sauce: Finally, they are served hot with sweet chili sauce for dipping.
Expert tip
How to keep egg rolls crispy
Everyone knows that putting them in the fridge will make them soggy. Well, not necessarily. I have found that a well-ventilated container with paper towels is the perfect solution. First, take a Styrofoam container and poke a few holes in it. Then, put three paper towels on the bottom. Place the egg rolls into the container, leaving about a quarter inch of space between them so they have room to stay dry. They will stay fresh for up to three days. When reheating, heat the skillet for 5 to 7 minutes with just a small amount of oil. It has to be hot so the moisture cannot soak into the wrapper as it reheats. Reheat for three to five minutes on each side, flipping if they start to smoke.
More tips to consider:
- Pat dry all the ingredients so the egg rolls do not turn out soggy.
- Wet ingredients can also cause bubbles on the outside of the egg rolls.
- Another thing to watch is to wrap the egg rolls tightly to prevent them from exploding while frying.
- Do not overcrowd the pan, as that will make them soggy and cause them to explode.
- For crispy egg rolls, avoid reheating them in the microwave. Reheat in a skillet or the oven.
Recipe variations and add-ins:
- Different meat: I love these egg rolls with any meat, including pork, turkey (perfect for the holidays), beef, and shrimp.
- Egg roll in a bowl: No time for wrapping or out of wrappers? Stir fry the ingredients and serve them in a bowl.
- More veggies: Sometimes I like to add more veggies, such as shredded broccoli, cauliflower, and spinach. Just make sure it is thinly shredded.
- Add rice: Any rice is delicious when added to these egg rolls. I love them with my tropical coconut rice.
- Hot and spicy: For those who love spicy food, these chicken egg rolls are even more delicious with a sprinkle of red pepper flakes.
Serving suggestions:
These are best served immediately, so they are hot and crispy. I enjoy serving these as appetizers alongside other bite-sized snacks, such as wonton tacos, nachos, and hot wings, at holiday parties. They pair well with various sauces, so I usually make a few: sweet and sour sauce, Szechuan sauce, and yum yum sauce. Some of my favorite wine pairings for these scrumptious egg rolls are Blanc de Noirs, Beaujolais Nouveau, and Sauvignon Blanc.
Whether I serve them as a side dish or appetizer, they pair great with my Instant Pot sweet and sour chicken. The sweet and tart flavors complement the savory and mild sweetness of the rolls. For something more authentic than you would find at Panda Express, try my other copycat recipes for honey sesame chicken or honey walnut shrimp; they pair incredibly well with my egg rolls as well.
How to store leftovers:
- Refrigerate: Put leftover egg rolls in a Styrofoam container lined with paper towels. Poke several holes in the top. They will stay fresh for several days.
- Freezing: Freezing is not recommended.
- Reheating: Reheat in a hot skillet for 3-5 minutes on each side, or in the oven at 350°F for 10-15 minutes.
Frequently asked questions
First, I always ensure that the oil is at 375°F before placing the egg rolls into the deep fryer. If the oil is not hot enough, the egg rolls will be oily and soggy. Overcrowding can also cause this. Also, try to ensure that all the ingredients are the same size. This creates a uniform texture for more even cooking. Finally, blot dry the cabbage, carrots, and other ingredients to remove any excess moisture, as this can cause the egg rolls to become soggy.
Spring roll wrappers and rice paper are suitable substitutes for traditional wrappers. They are not as sturdy, but they will do the job if treated carefully. Phyllo is also acceptable. Some also use wontons, but they are not very sturdy. I have not used them myself and do not recommend them. Wonton wrappers are typically used to make dumplings, so they are very delicate.
Sometimes, I get bubbles on my egg rolls if my vegetables or chicken are slightly moist. It is hard to dehydrate ground chicken, and the excess steam from the meat causes bubbles to form. However, it is not a significant issue, and it does not affect the taste. It may also happen if the egg rolls are stuffed too full or if the oil gets too hot.
If there is an air pocket in one of the egg rolls, it can cause the egg roll to burst. To prevent this, make the egg rolls as tight as possible. A runny filling can also cause this problem. Another issue that may cause exploding egg rolls is overcrowding. Only fry a few at a time so they all have enough room.
More Panda Express recipes:
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Panda Express Chicken Egg Rolls Copycat
Ingredients
- 1 pound ground chicken
- 2 tablespoons vegetable oil or canola oil
- 1 teaspoon fresh ginger minced
- 4 cloves garlic minced
- 1 1/2 cups cabbage finely shredded
- 1 cup carrots shredded
- 1/4 cup green onions sliced
- 1/2 teaspoon salt or to taste
- 1 teaspoon white sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon Chinese five spice powder
- 20 egg roll wrappers
- 1 large egg beaten
- 4 cups vegetable oil or peanut oil – for frying
Instructions
- Place a large wok over medium-high heat and add the two tablespoons of vegetable oil.
- Once the oil is shimmering, add the ground chicken, ginger, and garlic. Use a wooden spoon to crumble the meat, and cook it until it is no longer pink. Drain any excess fat and return the skillet to heat.
- Add the shredded cabbage and carrot, green onions, salt, sugar, sesame oil, and Chinese five-spice. Stir and cook until the cabbage and carrots are tender, about 7-10 minutes. Let the mixture cool slightly.
- Place about two tablespoons of the chicken mixture on top of each egg roll wrapper, leaving some space on the edges, and brush the edges with the beaten egg. Tightly roll up the egg rolls into logs, enclosing the filling.
- Preheat a deep fryer to 375°F or bring a heavy-bottomed pot filled with approximately 2 inches of oil to the same temperature.
- Fry the egg rolls in hot oil until they are crispy and golden brown.
- Drain on a paper towel-lined plate and serve sweet chili sauce for dipping.
Video
Notes
How to keep egg rolls crispy
Everyone knows that putting them in the fridge will make them soggy. Well, not necessarily. I have found that a well-ventilated container with paper towels is the perfect solution. First, take a Styrofoam container and poke a few holes in it. Then, put three paper towels on the bottom. Place the egg rolls into the container, leaving about a quarter inch of space between them so they have room to stay dry. They will stay fresh for up to three days. When reheating, heat the skillet for 5 to 7 minutes with just a small amount of oil. It has to be hot so the moisture cannot soak into the wrapper as it reheats. Reheat for three to five minutes on each side, flipping if they start to smoke.More tips to consider:
Pat dry all the ingredients so the egg rolls do not turn out soggy.
- Wet ingredients can also cause bubbles on the outside of the egg rolls.
- Another thing to watch is to wrap the egg rolls tightly to prevent them from exploding while frying.
- Do not overcrowd the pan, as that will make them soggy and cause them to explode.
- For crispy egg rolls, avoid reheating them in the microwave. Reheat in a skillet or the oven.