Panda Express Chicken Egg Roll Recipe
Panda express chicken egg roll is a quick and easy to make egg roll recipe that you can prepare in just 10 minutes. This delicious and easy chicken egg roll recipe is a staple piece of Chinese takeout.
Ingredients
- 2 tablespoon soy sauce (divided)
- 2 garlic cloves (minced)
- 2 green onions (chopped & divided)
- 3 tablespoon vegetable oil (divided)
- 8 oz chicken breasts (boneless & skinless, cut in strips)
- 2 cups green cabbage (thinly sliced)
- 1 cup carrots (peeled & shredded)
- 1 cup bean sprouts
- 16 egg roll wrappers
- 1 tablespoon cornstarch (mixed with 3 tbsp water)
- vegetable oil, or peanut oil (for frying)
Instructions
- In a resealable plastic bag, combine 1 tablespoon soy sauce, 1 clove minced garlic, 1 green onion, and 1 tablespoon vegetable oil. If you prefer, you can use a bowl instead.
- Stir the ingredients together, and then place the chicken in the refrigerator to marinate for at least 30 minutes before cooking.
- In a large frying pan, heat 1 tablespoon of oil over high heat once the chicken has marinated.
- Place the chicken breasts into the pan and let them cook for 5 to 7 minutes on each side, or until they are cooked through and lightly browned. Take them out of the pan and set them aside.
- Put the pan back on the stove and heat the remaining tablespoon of vegetable oil. Add the remaining tablespoon of soy sauce along with the cabbage and carrots.
- Turn the heat up to high and toss the pan. Cook for 2 more minutes before adding the bean sprouts, the remaining amount of garlic, and green onions. Cook for 1 more minute before removing from the heat. Transfer the chicken to a large bowl and then strain.
- Make sure that you remove as much liquid as possible from the pan and the chicken and vegetable mixture. Drain for one to two hours before using. Heat the oil in a Dutch oven or deep skillet.
- While the oil is heating, prepare your egg rolls. place your egg roll wrapper on a dry surface with one corner facing you. Fill the middle of the wrapper with 2 tablespoons of the chicken and vegetable mixture.
- Place the folded corner facing you on top of the filling. Fold the two corners of the wrapper toward the middle as you carefully roll the wrapper away from you. Continue rolling until you are done.
- Dip your finger in the cornstarch and water mixture to seal the wrapper. Gently brush the mixture around the inside of the remaining corner and press to seal.
- Fry your egg rolls in batches for 5 minutes each until golden brown and crispy. Drain it on paper towels and serve it with a sauce of your choice, preferably sweet chili sauce. Enjoy!
Nutrition
Calories: 103kcal