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Panda Express Chicken Egg Rolls
The crispy-crunchy wonton shell of the Panda Express Chicken Egg Rolls is surrounded by meat and veggies that are flavored with Asian ingredients. It’s the ideal appetizer to prepare ahead of time or savory nibble!
Around here, we’re passionate about remaking popular dishes from restaurants. You’ll agree that homemade takeout is always better!
Panda express chicken egg rolls (copycat)
My version of the perennially popular appetizer from Panda Express is called Chicken Egg Rolls. How simple it is to prepare it at home will astound you! You only need to prepare, wrap, and fry to make one of the best appetizers ever! Although this recipe is lighter than the pork one, it is still bursting with mouthwatering Asian flavors. We also added veggies, so even though it is deep-fried, you still get a lot of nutrients and protein.
If making for a crowd, you can also make them ahead and fry just before serving. I’m warning you though— it’s impossible to stop at just one (or three!)
What is a chicken egg roll?
Every time we visit Panda Express, we never forget to request this appetizer. Without egg rolls, Chinese takeout is never complete!
Using Asian seasonings like sesame oil and five spice, this recipe combines ground meat with finely chopped vegetables.
Additionally, the filling is tightly encased in egg roll wrappers before being deep-fried until the meat is cooked through and the exterior is crisp and golden. It is typically eaten with a sweet chili condiment dip. In a nutshell, it is delicious and incredibly addictive!
Serve this with our Egg Fried Rice
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 2 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 no longer pink. Drain any excess fat and return the skillet to heat.
- Add in the shredded cabbage and carrot, green onions, salt, sugar, sesame oil, and Chinese five-spice, stir and cook until cabbage and carrots are tender, for about 7-10 minutes. Let the mixture cool slightly.
- Place about 2 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 degrees F or bring a heavy-bottomed pot filled with about 2 inches of oil to the same temperature.
- Fry the egg rolls in the hot oil until crispy and golden brown.
- Drain on a paper towel-lined plate and serve sweet chili sauce for dipping.
