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half of a panda express chicken egg roll getting dipped into a sauce in clear cup

Panda Express Chicken Egg Roll Recipe

These Panda Express chicken egg rolls are crispy, golden, and packed with seasoned chicken, shredded cabbage, carrots, and glass noodles. A spot-on copycat recipe you can make at home in about 35 minutes. Perfect as an appetizer, snack, or side dish.
5 from 7 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, Chinese
Servings 12 servings
Calories 169 kcal

Ingredients
  

For the Filling:

  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 2 teaspoons grated ginger
  • 1 cup cooked and shredded chicken you can use rotisserie chicken
  • 1 & 1/2 cups cabbage finely shredded
  • 3/4 cup grated carrots
  • 1/4 cup chopped green onions
  • 1/2 cup Glass Noodles or Mung Bean Noodles: prepared according to the package's instructions, cut into smaller pieces with scissors.
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 tablespoon sugar
  • Salt and pepper to taste I used about 1/4 tsp salt and 1/4 tsp black pepper

For Assembling:

  • 12 egg roll wrappers store-bought
  • Water for sealing the wrappers
  • Vegetable oil for frying

Instructions
 

  • In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
    3 cloves garlic, 2 teaspoons grated ginger, 1 tablespoon vegetable oil
  • Add the shredded cabbage and grated carrots to the skillet. Stir-fry for about 3-4 minutes until they start to soften.
    1 & 1/2 cups cabbage, 3/4 cup grated carrots
  • Add the shredded chicken, soy sauce, sesame oil, sugar, salt, and chopped green onions to the skillet. Stir-fry for an additional 2-3 minutes, until the vegetables are tender and well seasoned. Add in the glass noodles and stir. Season with salt and pepper to taste. Remove from the heat and allow the mixture to cool down.
    1 cup cooked and shredded chicken, 1/4 cup chopped green onions, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1/2 tablespoon sugar, Salt and pepper to taste, 1/2 cup Glass Noodles or Mung Bean Noodles:
  • Lay out one egg roll wrapper with one corner pointing towards you (like a diamond shape). Place a couple of tablespoons of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and roll it up tightly, sealing the top corner with a bit of water to make it stick.
    12 egg roll wrappers, Water
  • In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully place the egg rolls into the hot oil and fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Don't overcrowd the pan to keep the oil at the right temperature; fry them in batches if necessary.
    Vegetable oil
  • Remove the fried chicken egg rolls and drain them on paper towels to remove excess oil. Serve with your favorite dipping sauce like sweet and sour or plum sauce!

Nutrition

Calories: 169kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 10mgSodium: 258mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 1372IUVitamin C: 4mgCalcium: 17mgIron: 1mg
Keyword chicken egg roll, chicken egg roll recipe, panda express chicken egg roll, panda express chicken egg roll recipe
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