Chicken
Panda Express Chicken Egg Rolls
An unofficial home copycat of crisp chicken egg rolls filled with finely seasoned chicken, cabbage, carrot, scallions, ginger, and garlic.
Inspired by Panda Express
Prep
40 min + cooling
Cook
25 min
Serves
6 servings
Difficulty
Medium
Method
Recipe notes
This is original CraveCraft wording for an unofficial home recreation, not Panda Express's proprietary recipe. A dry, finely textured filling and complete cooling prevent steam from splitting the wrappers. Tight rolling removes air pockets, while flour paste secures the final flap during frying.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked egg rolls within 2 hours and use within 3 days. Reheat on a rack in a 400°F oven or air fryer until crisp and 165°F inside; the microwave softens the wrapper. Keep dipping sauce separate.
Make-ahead tips
Cook and cool the filling up to 2 days ahead. Roll the egg rolls up to 4 hours before frying and refrigerate seam-side down under a lightly damp towel, or freeze them in one layer and fry from frozen with extra time.
What to serve with it
- - Steamed rice
- - Stir-fried green beans
- - Sweet-and-sour or hot mustard dipping sauce
Equipment needed
- - Wide skillet
- - Heavy pot and deep-fry thermometer
- - Wire rack and rimmed sheet pan
Difficulty explained
The filling is straightforward, but it must be dry and cool. Even rolling, secure seals, and steady oil temperature produce crisp shells without leaks.
Nutrition estimate
Calories
330
Protein
20g
Carbs
34g
Fat
13g
Sat. fat
3g
Fiber
3g
Sugar
8g
Sodium
720mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Tamari
Use tamari in the same amount for a similar savory profile.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Arrowroot starch
Use an equal amount of arrowroot starch for thickening or crisp coatings.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Warm or watery filling steams the wrapper from within and can cause splits, so spread it thin and cool it completely.
- Loose rolls trap air that expands in the oil; roll snugly while keeping the wrapper intact and seal the final corner fully.
- Oil below 340°F creates greasy shells, while overcrowding makes the temperature fall sharply.
Nutrition Context
- Chicken and vegetables provide protein and some fiber, while wrappers and absorbed frying oil contribute most of the carbohydrate and fat.
- Two egg rolls with vegetables or rice make a more balanced portion than treating several fried rolls as the entire meal.
FAQ
Why did my egg rolls burst?
The filling may have been warm or wet, the rolls may have trapped air, or the seam was not fully sealed. Cool, bind, and roll the filling snugly.
Can I freeze uncooked egg rolls?
Yes. Freeze in one layer, transfer to a sealed bag, and fry without thawing, allowing extra time while keeping the oil near 350°F.
Can I bake them?
Brush all sides with oil and bake at 425°F, turning once, until crisp and 165°F inside. The shell will be drier and less blistered.
How fine should the filling be?
Chicken should be in small crumbles and vegetables in short fine shreds so the rolls pack evenly and cut cleanly.
What sauce should I serve?
Sweet-and-sour sauce is approachable; hot mustard or a small bowl of soy-vinegar sauce also works.
What sides pair best with this dish?
Steamed rice, stir-fried green beans, or a light cucumber salad balance the crisp fried wrappers.