These homemade egg rolls are crispy, golden and stuffed with tender chicken, cabbage, carrots and mushrooms. I came up with this recipe when I was craving my favorite Panda Express Chicken Egg Rolls, and now I make them at home all the time!
If you've been hunting for a Panda Express chicken egg roll recipe, this one gets you really close. The filling is savory and a little garlicky, the wrappers fry up bubbly and crunchy, and they're so good dunked in sweet chili sauce. Better yet, you can make a big batch and freeze some for later.
Key Ingredients & Substitutions
- Cooked chicken. Shredded rotisserie chicken is my go-to shortcut, but any leftover cooked chicken breast or thigh works great. Chop it fairly small so the egg rolls are easy to roll.
- Cabbage and carrots. These give you that classic takeout egg roll filling. A bag of coleslaw mix is a super simple swap and saves you all the chopping.
- Celery and mushrooms. Celery adds a little crunch and the mushrooms add a meaty, savory flavor. White button or cremini mushrooms are both fine.
- Garlic, ginger and green onions. Fresh garlic and ginger make the filling taste like it came from your favorite takeout spot. In a pinch, use ¼ teaspoon each of garlic powder and ground ginger.
- Soy sauce and sesame oil. I use Kikkoman soy sauce and a little toasted sesame oil. Use tamari if you need it gluten-free (and note that most egg roll wrappers are not).
- Curry powder. Just a pinch of a mild curry powder adds warmth and a pretty golden color. You can leave it out for a more classic flavor.
- Egg roll wrappers. Look for them in the refrigerated produce section, usually near the tofu. Don't confuse them with the smaller wonton wrappers or thin rice paper used for spring rolls.
Helpful Tips
Cook the filling first and let it cool. A quick sauté wilts the cabbage and cooks off the extra moisture from the mushrooms. Warm, wet filling makes soggy wrappers that tear, so give it about 10 minutes to cool before you start rolling.
Roll them snug. Start with the wrapper turned like a diamond, fold the bottom corner up over the filling, tuck in the sides, and roll toward the top. A tight roll keeps oil out and the filling in.
Seal with egg wash. A little beaten egg brushed on the last corner glues it shut much better than water. Keep the rolled egg rolls under a damp towel while you finish the rest so the wrappers don't dry out.
Watch the oil temperature. Aim for 350°F. A clip-on deep fry thermometer takes the guesswork out of it. Too cool and the egg rolls get greasy, too hot and the outside browns before the inside heats through.
Don't crowd the pot. Fry just 3 or 4 at a time so the oil stays hot, then drain them on a wire rack. Be careful - they come out hot!
Variations
- Mushroom chicken egg rolls. This is the original, simpler version I've made for years. Skip the cabbage, carrots, garlic, ginger, green onions and sesame oil. Toss 1 ½ cups cooked chopped chicken with ¾ cup sliced mushrooms, ¾ cup finely chopped celery, 1 tablespoon soy sauce and 1 ½ teaspoons curry powder. No need to cook it first! Fill 8 wrappers, roll and fry the same way.
- Air fryer egg rolls. Brush or spray the rolled egg rolls all over with oil and air fry at 390°F for 8 to 10 minutes, turning halfway. They won't blister quite like fried ones, but they're still crispy and use way less oil. I like my Dash air fryer for these.
- Baked egg rolls. Brush with oil, set them seam side down on a parchment-lined baking sheet and bake at 425°F for 15 to 20 minutes, turning once.
- Pork egg rolls. Brown ¾ pound of ground pork in the skillet before adding the vegetables, and use it in place of the chicken.
- Shrimp egg rolls. Swap in chopped cooked shrimp for half or all of the chicken.
- Veggie egg rolls. Leave out the chicken and add extra cabbage, mushrooms and some bean sprouts.
Serving Ideas
Serve these egg rolls warm with sweet chili sauce (I love Mae Ploy), sweet and sour sauce, duck sauce or a little hot mustard. They're great as an appetizer on a party platter or for game day!
For a full takeout night at home, pair them with Copycat Panda Express Chow Mein, chicken fried rice or Pineapple Chicken Teriyaki Bowls. Two or three egg rolls with a simple beef stir fry makes an easy weeknight dinner too.
Storing & Freezing
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Skip the microwave, which makes them chewy. Reheat them in a 375°F oven for 10 to 12 minutes or in the air fryer at 375°F for about 5 minutes, until hot and crisp again.
Egg rolls freeze really well. Freeze uncooked egg rolls in a single layer on a baking sheet until firm, then move them to a freezer bag for up to 3 months. Fry them straight from frozen, adding a minute or two to the cooking time. You can also freeze fried egg rolls and reheat them from frozen in a 375°F oven for 15 to 20 minutes.
More Chinese Takeout Recipes
If you loved these egg rolls, here are a few more takeout favorites to make at home:
- Copycat Panda Express Chow Mein
- Copycat P.F. Chang's Mongolian Beef
- Kung Pao Shrimp
- Honey Sesame Chicken Breast
- Gluten-Free Chicken Fried Rice
Recipe
Homemade Chicken Egg Rolls
Ingredients
Filling
- 1 tablespoon vegetable oil
- 2 ½ cups shredded green cabbage or coleslaw mix
- ¾ cup shredded carrots
- ½ cup celery finely chopped
- ½ cup mushrooms chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 ½ cups chicken cooked, shredded or finely chopped
- 3 green onions thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon curry powder optional
For Wrapping and Frying
- 8 egg roll wrappers
- 1 large egg beaten
- 4 cups vegetable oil for frying, or enough for 2 inches in your pot
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the cabbage, carrots, celery and mushrooms and cook, stirring often, for 4 to 5 minutes, until the cabbage is wilted and the mushrooms have released their liquid.
- Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir in the chicken, green onions, soy sauce, sesame oil and curry powder. Cook for 1 to 2 minutes, until heated through and any liquid in the pan has cooked off.
- Transfer the filling to a bowl and let it cool for 10 minutes. Pour off any liquid that collects in the bottom of the bowl.
- Heat about 2 inches of oil in a deep fryer or heavy pot to 350°F.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about ⅓ cup of filling onto the lower third of the wrapper.
- Fold the bottom corner up over the filling, fold in the left and right corners, then roll it up snugly toward the top corner. Brush the top corner with beaten egg and press to seal. Cover the finished egg rolls with a damp towel while you roll the rest.
- Fry the egg rolls 3 or 4 at a time, turning occasionally, for 3 to 4 minutes, until deep golden brown and crisp.
- Drain on a wire rack or a paper towel-lined plate. Let cool for 2 to 3 minutes and serve warm with sweet chili sauce or sweet and sour sauce.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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