Filled with marinated chicken, garlic, shredded carrots, cabbage, and bean sprouts, these Panda Express chicken egg rolls are to die for. While buying them Panda Express may be easier, it’s more fun to make and enjoy this authentic recipe in your own home! Moreover, learning how to make your own egg rolls is the perfect way to really elevate your cooking skills.
Making your own chicken egg rolls might sound challenging, but trust us, it will be worth all that hard work and effort. Without a doubt, this recipe is sure to be a new favorite in your kitchen in no time.
How To Make Panda Express Chicken Egg Rolls
- 2 tbsp. soy sauce divided
- 2 garlic cloves minced
- 2 green onions chopped & divided
- 3 tbsp. vegetable oil divided
- 8 oz. boneless skinless chicken breasts cooked whole & cut in pieces
- 1/2 head green cabbage thinly shredded
- 1 large carrot peeled & shredded
- 1 cup bean sprouts
- 16 egg roll wrappers
- 1 tbsp. cornstarch mixed with 3 tbs. water
- 1 tbsp. peanut oil for frying
- Start this recipe by marinating your chicken.
- Combine one tablespoon of soy sauce, one clove of minced garlic, one green onion, and one tablespoon of vegetable oil with your whole chicken breasts in a re-sealable plastic bag.
- Shake to combine the ingredients and then set the chicken into the refrigerator to marinate for at least 30 minutes before cooking.
- Once your chicken has marinated for the prescribed time, heat one tablespoon of oil in a large frying pan over high heat.
- Once hot, lay your chicken breasts into the pan and let cook for about five to seven minutes on each side or until cooked through and lightly browned.
- Remove from the pan and let rest for five minutes before cutting into small pieces.
- Return your pan to the stove and heat the remaining tablespoon of vegetable oil over medium heat.
- Add the cabbage and carrots along with the remaining tablespoon of soy sauce.
- Toss the pan and then adjust the heat to high.
- Cook for an additional two minutes before adding the bean sprouts, the remaining amount of garlic, and green onions. Cook for one minute and then remove from the heat.
- Return the chicken to the pan and then strain over a large bowl.
- Make sure that you remove as much liquid from the pan and from the chicken and vegetable mixture as possible. Continue straining for at least 30 minutes before using.
- Continue by heating three inches of oil to 375 degrees F in a Dutch oven.
- Prepare your egg rolls while the oil is heating.
- Lay out your egg roll wrapper, with one corner facing you, on a dry surface.
- Scoop about two tablespoons of your chicken and vegetable mixture into the middle of the wrapper.
- Fold the corner facing you up and over the filling.
- Carefully roll the wrapper away from you and fold the two corners toward the middle.
- Continue rolling the wrapper away from you until finished.
- Seal the wrapper by dipping your finger into the cornstarch and water mixture.
- Brush the mixture on the inside of the remaining corner and press to seal.
- Fry your egg rolls in batches for about five minutes each or until golden brown and crispy.
- Let drain on paper towels and serve warm with an entre of your choice.
Commonly Asked Questions
How do you keep egg rolls crispy after frying?
It will be best to consume your chicken egg rolls immediately after cooking in order to fully enjoy its taste and crispiness. However, if you’re making them ahead of time for an occasion or get together, you can store your egg rolls in the freezer before or after frying. To keep them moist, make sure you wrap them in aluminum foil and seal them in a plastic bag before popping them in the freezer. If you’re storing them after frying, then ensure that they’ve cooled down first before storing them. You can reheat your Panda Express chicken egg rolls in an oven at low heat for about 10 minutes when you’re ready to serve them.
Why are my egg rolls greasy?
It’s important that you cook your chicken egg rolls at the right temperature for them to come out perfectly. If your cooking oil is too cold, then the oil might seep through into the rolls. This, in effect, will make them lean on the greasy side.