Panda Express Egg Rolls (Easy Copycat Recipe)
This Panda Express egg rolls copycat recipe gives you that same crispy, golden shell and savory cabbage-and-pork filling you get at the restaurant, made entirely at home. If you’ve ever grabbed a couple at the counter and wished you could make a whole batch, this is the recipe for you.
They come together faster than you’d think, and the ingredients are basic enough that most of them are probably already in your kitchen.
Why I Love This Recipe
The filling has that slightly sweet, gingery flavor that makes the restaurant version so good. Cabbage, pork, and a little sesame oil go a long way.
These also hold up well on a plate. The wrapper fries to a thin, shatter-crisp shell without being greasy, because the filling is cooked and cooled before it goes in.
This is the version I keep coming back to when I want something satisfying without spending an hour in the kitchen.
Recipe Ingredients
- 8 oz ground pork – Fatty enough to stay juicy inside the wrapper; ground chicken works but gives a leaner, drier result
- 2 cups green cabbage, finely shredded – The main filling bulk; napa cabbage is a fine swap
- 1/2 cup shredded carrots – Adds a little sweetness and color
- 2 green onions, thinly sliced – Use both white and green parts
- 2 cloves garlic, minced – Fresh is worth it here
- 1 tsp fresh ginger, minced – Grated from a knob; ground ginger works in a pinch but halve the amount
- 2 tbsp soy sauce – Low-sodium is fine; adds the base saltiness
- 1 tsp sesame oil – Stirred in off heat so the aroma stays
- 1/2 tsp sugar – Balances the soy sauce
- 1/4 tsp white pepper – A bit sharper than black; black pepper is a fine substitute
- 10 egg roll wrappers – Found in the refrigerated section near tofu; spring roll wrappers are thinner and will give a different texture
- 1 egg, beaten – The seal; keeps wrappers from opening in the oil
- Vegetable oil, for frying – About 2 to 3 inches deep in the pot; canola or peanut oil both work
Variations / Substitutions
- Ground chicken instead of pork – Works well, just expect a slightly less rich filling since chicken is leaner.
- Cabbage swap – Napa cabbage softens a little faster than green cabbage and gives the filling a milder flavor.
- Gluten-free – Use tamari in place of soy sauce and check that your wrappers are labeled gluten-free.
- No pork, vegetarian – Replace the pork with 8 oz of crumbled firm tofu, pressed dry; add an extra teaspoon of soy sauce since tofu takes on flavor differently.
- More heat – A pinch of red pepper flakes or a drizzle of chili oil in the filling adds a clean kick without changing the texture.
- Baked instead of fried – Brush each roll with oil and bake at 425°F (220°C) for 18 to 20 minutes, flipping halfway; the shell won’t be quite as shatter-crisp but it’s a solid lighter option.
If you like the sweet dipping sauce that comes with the restaurant version, Panda Express Mandarin Sauce is worth making alongside this.
How To Make Egg Rolls
Step 1: Cook the Pork Filling
Set a large skillet over medium-high heat. Add the 8 oz ground pork and break it up with a spoon, cooking for about 4 minutes until no pink remains. Add the 2 cloves minced garlic and 1 tsp minced ginger and stir for another 30 seconds until fragrant.
Add the 2 cups shredded cabbage, 1/2 cup shredded carrots, and the 2 sliced green onions. Pour in the 2 tbsp soy sauce, 1/2 tsp sugar, and 1/4 tsp white pepper. Stir everything together and cook for 3 to 4 minutes over medium-high heat until the cabbage is just wilted but still has a little bite to it.
Take the pan off the heat and stir in the 1 tsp sesame oil. Spread the filling onto a plate or sheet pan and let it cool to room temperature, at least 15 minutes. A warm filling steams the wrapper from the inside, which leads to a soggy shell, so don’t rush this part.
Step 2: Roll the Egg Rolls
Lay an egg roll wrapper flat on your work surface in a diamond shape, one corner pointing toward you. Spoon about 3 tbsp of filling across the lower third of the wrapper, leaving a 1-inch border on each side.
Fold the bottom corner up and over the filling, then fold in the two side corners snugly. Roll the whole thing away from you, keeping it tight, until only the top corner is left. Brush that corner with the beaten egg and press it down firmly to seal. Repeat with the remaining 9 wrappers and filling.
If a wrapper tears at the edge, just press it back together with a little more beaten egg. It’ll seal up once it hits the hot oil.
Step 3: Fry Until Golden
Pour vegetable oil to a depth of about 2 to 3 inches in a heavy pot or Dutch oven and heat it to 350°F (175°C). Use a thermometer if you have one; oil that’s too cool makes greasy egg rolls and oil that’s too hot burns the wrapper before the inside heats through.
Fry 3 to 4 egg rolls at a time for 3 to 4 minutes, turning once halfway through, until the shell is deep golden brown all over. Don’t crowd the pot, or the oil temperature will drop and the rolls will absorb more oil than they should.
Step 4: Drain and Serve
Lift the egg rolls out with tongs and set them on a wire rack or a plate lined with paper towels. Let them rest for 2 minutes, which is just long enough for the shell to crisp up fully.
Arrange them on a serving plate and garnish with a scatter of sliced green onions. Serve with sweet chili sauce or soy sauce on the side for dipping, and let the crackle of that shell do the talking.
Recipe Tips
- Cool the filling completely before rolling. This is the single most common reason egg rolls turn out soggy. If you’re short on time, spread the filling thin on a sheet pan and put it in the fridge for 10 minutes.
- Keep unused wrappers covered. They dry out fast. A barely damp paper towel laid over the stack keeps them pliable while you work.
- Test one egg roll first. Before you fry the whole batch, fry a single one. It tells you whether your oil temperature is right and gives you a chance to adjust your rolling technique.
- Don’t skip the wire rack. Resting egg rolls directly on paper towels can trap steam under the bottom, making that side soft. A rack lets air circulate all the way around.
Cook times by oil temperature and batch size:
| Batch Size | Oil Temp | Fry Time |
|---|---|---|
| 3 rolls | 350°F (175°C) | 3 to 4 mins |
| 4 rolls | 350°F (175°C) | 4 to 5 mins |
| 4 rolls | 325°F (165°C) | 5 to 6 mins |
How To Store
- Refrigerate – Store cooled egg rolls in an airtight container for up to 3 days.
- Reheating – An air fryer at 375°F (190°C) for 5 to 6 minutes gets them crispy again. A regular oven at 400°F (200°C) for 8 to 10 minutes also works. Microwaving is quick but turns the shell soft.
What To Serve With Egg Rolls
Egg rolls are great alongside a bowl of fried rice, where the crispy shell contrasts with the soft, savory grains. They also pair well with a light cucumber salad dressed with rice vinegar and sesame oil, since the acidity cuts through the richness of the fried wrapper. If you’re building a larger spread, a simple stir-fried noodle dish rounds things out without competing with the egg rolls for attention.
Frequently Asked Questions
Can I make the filling the night before?
Yes. Cook the filling, cool it completely, and refrigerate it in a covered container. Roll and fry the next day.
Can I freeze these before frying?
You can. Freeze rolled, uncooked egg rolls on a sheet pan until solid, then transfer them to a freezer bag. Fry straight from frozen at 350°F (175°C) for 5 to 7 minutes.
Why did my wrappers split open in the oil?
Usually this means the seal wasn’t pressed firmly enough. Make sure the beaten egg covers the entire flap and press the seam for a few seconds before frying.
Can I air-fry these instead of deep-frying?
Yes. Brush each roll lightly with oil and air-fry at 390°F (200°C) for 8 to 10 minutes, turning once at the halfway point. The result is a little less shatter-crisp but still very good.
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Panda Express Egg Rolls Recipe
Ingredients
Method
- Cook the ground pork in a skillet over medium-high heat for about 4 minutes until no pink remains. Add the garlic and ginger, stir for 30 seconds, then add the cabbage, carrots, green onions, soy sauce, sugar, and white pepper. Cook for 3 to 4 minutes until the cabbage is just wilted. Remove from heat, stir in the sesame oil, and spread the filling onto a plate to cool completely, at least 15 minutes.
- Place a wrapper in a diamond shape, spoon 3 tbsp of filling across the lower third, fold the bottom corner up, tuck in the sides, roll tightly, then brush the top corner with beaten egg and seal. Repeat with all remaining wrappers.
- Heat 2 to 3 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry 3 to 4 egg rolls at a time for 3 to 4 minutes, turning once, until deep golden brown.
- Transfer to a wire rack, rest for 2 minutes, then arrange on a serving plate with sliced green onions and dipping sauce alongside.
