Panda Express Chicken Egg Rolls Copycat
The ultimate comfort food, Panda Express Chicken Egg Rolls Copycat delivers crispy, savory goodness in every bite. Perfect for sharing or as a tasty snack, these egg rolls are made with fresh ingredients and are easy to prepare. Enjoy them with your favorite dipping sauces tonight!
Equipment
- Chef's Knife
- Skillet
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 pound ground chicken
- 2 tablespoons vegetable oil or canola oil
- 1 teaspoon fresh ginger, minced
- 4 cloves garlic, minced
- 1.5 cups cabbage, finely shredded
- 1 cup carrots, shredded
- 0.25 cup green onions, sliced
- 0.5 teaspoon salt or to taste
- 1 teaspoon white sugar
- 1 tablespoon sesame oil
- 0.25 teaspoon Chinese five spice powder
- 20 pieces 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. Allow it to heat until shimmering. This step ensures that the chicken will cook evenly and absorb the oil’s flavor.
- Once the oil is hot, add the ground chicken, ginger, and garlic. Use a wooden spoon to crumble the meat as it cooks. You want to cook it until it is no longer pink, which usually takes about five to seven minutes. Make sure to stir frequently to prevent sticking.
- Drain any excess fat from the skillet and return it to heat. This is important for keeping your filling light and not greasy.
- Add the shredded cabbage, carrots, green onions, salt, sugar, sesame oil, and Chinese five-spice to the cooked chicken. Stir everything together and cook until the cabbage and carrots are tender, about seven to ten minutes. The aroma should be incredible!
- Let the mixture cool slightly before filling the wrappers. This step is crucial because filling hot egg roll wrappers can make them soggy.
- Take a wrapper and place about two tablespoons of the chicken mixture on top. Leave some space on the edges to allow for sealing.
- Brush the edges of the wrapper with the beaten egg. This acts as glue, helping to keep the egg roll sealed during frying.
- Tightly roll up the egg rolls into logs, enclosing the filling. Make sure they are sealed well to prevent any filling from leaking out during frying.
- Preheat a deep fryer to 375°F or bring a heavy-bottomed pot filled with approximately two inches of oil to the same temperature. The right temperature is crucial for frying.
- Once the oil is hot, fry the egg rolls in batches until they are crispy and golden brown. This will take about three to five minutes per batch. Keep an eye on them to avoid overcooking.
- Drain the fried egg rolls on a paper towel-lined plate to absorb excess oil. This step ensures they stay crispy.
- Serve with sweet chili sauce for dipping and enjoy your homemade Panda Express Chicken Egg Rolls Copycat!
Notes
- 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.