Chicken egg rolls are the signature dish at many weddings and large gatherings in the Chinese American community. Today I’m going to share with you a panda express chicken egg roll recipe that is extremely delicious. They are easy to make at home and are perfect for any dinner party you may be hosting. They can easily be made ahead of time and reheated when the guests arrive. They are great served with all manner of dipping sauces including sweet chili, soy and the ever-popular teriyaki.
In recent years the panda express chicken egg roll has become a family favorite to many Chinese restaurants and fast-food restaurants around the globe. Peking duck egg roll is made with a small amount of secret sauce, fried in oil and with a crisp topping. This yummy dish is also excellent when served with some cucumbers, green onions, and bean sprouts.
Panda Express is one of the biggest restaurant chains in America, and one of the most popular Chinese restaurants in the country. Panda Express is known for its enormous portions, delicious noodles, and vibrant colours. Panda Express has been around for a long time and has been growing its business at a phenomenal rate since it opened its first restaurant in the 1980s. They have since opened over 500 restaurants across the US, and are now facing competition from the likes of McDonald’s and Waffle House.
How To Make Panda Express Chicken Egg Roll
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. A perfect recipe for beginners who want to learn how to make their own egg roll recipe. This egg roll is a favourite food of the Chinese and their take on this classic dish is genius. I hope that this recipe helps you to make a delicious egg roll dish well worth your money.
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 tbsp cornstarch (mixed with 3 tbsp water)
- vegetable oil, or peanut oil (for frying)
Step By Step Instructions To Make Panda Express Chicken Egg Roll
Step 1
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.
Step 2
Stir the ingredients together, and then place the chicken in the refrigerator to marinate for at least 30 minutes before cooking.
Step 3
In a large frying pan, heat 1 tablespoon of oil over high heat once the chicken has marinated.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
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!
In Closing
We hope you enjoyed this recipe for Panda express chicken egg roll. Panda express chicken egg rolls are a delicious Chinese food that is quick and easy to make. They are a great snack to eat and will make a delicious appetizer for your next party. In addition to being delicious, this is a very healthy low-fat meal. It’s packed with lean protein and iron. It also provides a wide range of essential nutrients and vitamins. If you have any questions please leave a comment below. Thanks for reading!
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Panda Express Chicken Egg Roll Recipe
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!
