Irresistible Panda Express Chicken Egg Rolls Recipe You Need to Try

There’s something about Panda Express Chicken Egg Rolls that instantly transports me back to those cozy family dinners in my small apartment kitchen. I remember standing on that wobbly chair next to my dad, watching him stir pots and tell stories, while the aroma of simple, hearty food filled the air. These egg rolls carry a bit of that magic—crispy, flavorful, and perfect for feeding your people without stress or fuss. If you’ve ever wished for a homemade version of this takeout favorite that’s approachable and doable on a busy weeknight, you’re in the right place.

Why You’ll Love This Panda Express Chicken Egg Rolls

Let’s be honest—homemade egg rolls can seem intimidating. But I promise you, these Panda Express Chicken Egg Rolls are nothing like those complicated recipes with a million ingredients and steps that make you want to order takeout instead. They’re simple, family-friendly, and made with ingredients you probably already have. Plus, they deliver that satisfying crunch and savory filling that make egg rolls such a crowd-pleaser.

From the moment I first made these for my kids, I saw their eyes light up—the kind of joy that reminds me why I left the office grind to cook at home. These egg rolls are a little messy, a little imperfect (just like my counters on a busy night), but they’re always full of love and flavor. It’s the kind of recipe that fits right into the chaos of real life—quick prep, easy cleanup, and big taste.

Ingredients You’ll Need for This Panda Express Chicken Egg Rolls

• 1 pound ground chicken (can substitute ground turkey or finely chopped cooked chicken)
• 2 cups shredded green cabbage (about half a small head)
• 1 cup shredded carrots (about 2 medium carrots)
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
• 1 package egg roll wrappers (usually about 12 wrappers)
• 1 egg, beaten (for sealing wrappers)
• Vegetable oil for frying (about 2 cups, depending on pan size)
• Optional: 1 teaspoon hoisin sauce for a hint of sweetness

If you’re short on fresh ginger, ground ginger works fine, and if you want to sneak in more veggies, finely chopped mushrooms or bean sprouts are great additions. I often keep egg roll wrappers in my freezer stash because they save me from last-minute takeout runs.

Nutrition Facts

• Calories: Approximately 220 per egg roll
• Protein: 14g
• Fat: 10g (mostly from frying oil and sesame oil)
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 2g
• Sodium: 450mg (varies with soy sauce brand)

These numbers are based on moderate frying (not deep frying) and using standard egg roll wrappers. Of course, homemade versions will always vary a bit depending on your ingredients and portion size. I like that these egg rolls pack a solid protein punch while still feeling like a treat.

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Steps to Create Your Panda Express Chicken Egg Rolls

1. Heat a large skillet over medium heat and add the ground chicken. Cook, breaking it up with a spoon, until no longer pink, about 5-6 minutes. Drain any excess liquid if needed.
2. Add the minced garlic, grated ginger, soy sauce, and sesame oil to the chicken. Stir to combine and cook for another 1-2 minutes until fragrant.
3. Toss in the shredded cabbage, carrots, and green onions. Cook for about 3-4 minutes until the vegetables soften but still have a little crunch. If using hoisin sauce, add it now and stir well.
4. Remove the skillet from heat and let the filling cool for 10 minutes. This step is key—I learned the hard way that hot filling can tear the wrappers.
5. Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling near the corner closest to you, leaving about an inch of space on each side.
6. Brush the edges of the wrapper with beaten egg. Fold the corner closest to you over the filling, then fold in the two side corners. Roll up tightly toward the far corner, sealing the egg roll shut. Repeat with remaining wrappers and filling.
7. In a deep skillet or wok, heat vegetable oil over medium-high heat to about 350°F (use a kitchen thermometer if you have one). The oil should sizzle when you drop a small piece of wrapper in.
8. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy on all sides—about 3-4 minutes per batch. Drain on paper towels.
9. Serve warm with your favorite dipping sauce. I usually keep it simple with sweet chili sauce or a mix of soy sauce and a splash of rice vinegar.

I remember the first time I tried frying these—they were a little uneven and one fell apart entirely. But as with everything in the kitchen, practice made perfect. Now, I can whip up a batch while the kids are doing homework, and they think I’m a total pro. Learn more: Spice Up Your Snack Game with Southwest Chicken Egg Rolls

Tips for Making the Best Panda Express Chicken Egg Rolls

Here’s where I get to share the little nuggets of wisdom I’ve picked up over the years, standing on that metaphorical (and sometimes literal) wobbly chair in my kitchen:

• Don’t overfill: It’s tempting to pack in as much filling as possible, but too much makes wrapping tricky and increases the chance of tearing.
• Keep the filling cool: Hot filling can make the wrappers soggy and fragile—letting it cool prevents tears.
• Seal well: Use the beaten egg to brush all the edges. This acts like glue and keeps those egg rolls tight during frying.
• Oil temperature matters: If the oil isn’t hot enough, egg rolls soak up too much oil and become greasy. If it’s too hot, they burn quickly. Aim for a steady medium-high heat around 350°F.
• Batch fry: Don’t crowd the pan; frying in batches ensures even cooking and crispiness.
• Don’t skip draining: Use paper towels or a wire rack to drain excess oil, keeping the egg rolls crispy.
• Use fresh wrappers: Egg roll wrappers dry out quickly—cover them with a damp towel while you work to keep them pliable.

These tips come from many evenings of juggling kids, work, and a kitchen that looks like a tornado hit it. If I can make these work in my chaotic kitchen, you can too!

Serving Suggestions and Pairings

Egg rolls are great on their own, but pairing them thoughtfully can turn a simple meal into a comforting feast. Here’s what I often serve alongside my Panda Express Chicken Egg Rolls:

• Steamed white or jasmine rice: A classic side that balances the crispy texture of the egg rolls.
• Quick stir-fried vegetables: Snap peas, bell peppers, and broccoli tossed with garlic and soy sauce add freshness and color.
• Simple Asian slaw: Shredded cabbage, carrots, and green onions tossed in a light vinaigrette bring crunch and acidity.
• Dipping sauces: Sweet chili sauce, soy sauce mixed with a touch of rice vinegar, or even a peanut sauce for a richer dip.

When my kids were younger, they loved dipping egg rolls into ketchup—hey, no judgment here! The goal is happy bellies and smiling faces, no matter the sauce.

Storage and Reheating Tips

Sometimes I make a double batch and keep leftovers for a quick snack or lunch. Here’s how to store and reheat these Panda Express Chicken Egg Rolls so they stay crispy and delicious:

• To store: Let the egg rolls cool completely, then place them in an airtight container lined with paper towels to absorb any moisture. Refrigerate for up to 3 days.
• To freeze: Flash freeze the uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Freeze for up to 2 months. Fry directly from frozen, adding a minute or two to cooking time.
• To reheat: Avoid the microwave if you want crispiness. Instead, reheat in a 375°F oven on a wire rack for 8-10 minutes or until heated through and crunchy.

I’ve learned the hard way that soggy egg rolls are a sad thing. A little extra effort with reheating totally pays off, especially when you’re running on mom-time and need something quick and satisfying.

Frequently Asked Questions

What are the main ingredients for Panda Express Chicken Egg Rolls?

The main ingredients for Panda Express Chicken Egg Rolls include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Panda Express Chicken Egg Rolls?

The total time to make Panda Express Chicken Egg Rolls includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Panda Express Chicken Egg Rolls ahead of time?

Yes, Panda Express Chicken Egg Rolls can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Panda Express Chicken Egg Rolls?

Panda Express Chicken Egg Rolls pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Panda Express Chicken Egg Rolls suitable for special diets?

Depending on the ingredients used, Panda Express Chicken Egg Rolls may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making Panda Express Chicken Egg Rolls at home has been one of those discoveries that feels like a small victory in the middle of a busy life. It’s not about perfection or fancy ingredients—it’s about feeding your people with something warm, crunchy, and full of flavor. I hope this recipe brings a little of that same joy and comfort to your kitchen, just like it has to mine.

Remember, home cooking isn’t about being a chef; it’s about sharing moments, making memories, and savoring those imperfect, delicious meals together. So grab those wrappers, roll up your sleeves, and enjoy the messy, tasty magic of homemade Panda Express Chicken Egg Rolls.