Panda Express Spring Rolls Copycat Recipe

These Panda Express spring rolls are the crispy, golden appetizer that disappears from the table before anything else does. If you want that signature crunch and savory cabbage filling without a drive-through, this recipe gets you there in about 30 minutes.

The filling is simple: cabbage, carrots, celery, and a bit of soy sauce and sesame oil wrapped in a thin pastry shell and fried until deeply golden. No special equipment needed, just a pot and a thermometer.

Why I Love This Recipe

The filling has this light, slightly sweet crunch from the cabbage and carrot that holds up inside the wrapper without getting soggy. That contrast between the crisp shell and the tender vegetables is what keeps me coming back to this one.

It also comes together fast. You cook the filling in about 5 minutes, roll everything up, and fry in batches. The whole process moves quickly once you get going.

Recipe Ingredients

• 1 tbsp vegetable oil – for stir-frying the filling; any neutral oil works
• 2 cups green cabbage, finely shredded – the main filling; savoy works too
• 1 cup coleslaw mix (shredded cabbage and carrot) – adds color and slight sweetness
• 2 stalks celery, finely diced – gives the filling its characteristic texture and a mild crunch
• 3 cloves garlic, minced – for savory depth
• 1 tsp fresh ginger, grated – adds a gentle warmth
• 3 tbsp soy sauce – the primary seasoning; use low-sodium if preferred
• 1 tsp sesame oil – finish flavor; do not sub another oil here
• 1/2 tsp white pepper – mild heat; black pepper works in a pinch
• 1 tsp cornstarch + 1 tbsp water – slurry to bind and lightly thicken the filling
• 10 spring roll wrappers (8-inch square) – found in the freezer section; thaw before using
• 1 egg, beaten – used to seal the wrappers
• Vegetable oil, for frying – about 3 to 4 cups depending on pot size

Variations / Substitutions

• Shrimp or chicken filling – Dice 1/2 cup cooked shrimp or chicken and fold it in with the cabbage; reduces overall cook time since the protein is already cooked.
• Tamari instead of soy sauce – Works as a 1-to-1 swap and keeps the recipe gluten-free when paired with rice paper wrappers.
• Air fryer instead of deep frying – Brush rolls lightly with oil and air fry at 375°F (190°C) for 10 to 12 minutes, flipping once; the crust is slightly less blistered but still crisp.
• Extra heat – Add 1 tsp chili garlic sauce to the filling for a spicy version.
• Wonton wrappers – These are thinner and will cook faster (about 2 minutes); the result is more delicate and smaller than the Panda-style roll.

If you enjoy this as a starter, the Panda Express Chow Mein Copycat Recipe is a natural next step for building out the full meal.

How To Make Spring Rolls

Step 1: Stir-Fry the Filling

Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until it just starts to shimmer, about 1 minute. Add the 3 cloves minced garlic and 1 tsp grated ginger and stir constantly for 30 seconds. Then add the 2 cups shredded green cabbage and 1 cup coleslaw mix and 2 stalks diced celery. Stir-fry over high heat for 3 to 4 minutes.

The vegetables should soften slightly but still have some resistance when you press them with a spoon. You want most of the moisture to cook off here; if the pan looks watery after 4 minutes, give it another minute. Wet filling will steam the wrapper from the inside and ruin the crunch.

Add the 3 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp white pepper and toss everything together. In a small bowl, mix 1 tsp cornstarch with 1 tbsp water until smooth, then pour it over the filling and stir for 30 seconds until the mixture just tightens up. Spread the filling onto a plate or sheet pan and let it cool completely, at least 15 minutes, before rolling.

Step 2: Roll the Spring Rolls

Set a spring roll wrapper on a clean, dry surface in a diamond orientation (one corner pointing toward you). Spoon about 3 tbsp of filling in a compact log shape across the lower third of the wrapper. Fold the bottom corner up over the filling, fold in both side corners snugly, then roll up tightly toward the top. Brush the top corner with the beaten egg and press to seal. Set seam-side down and repeat with the remaining 9 wrappers.

Roll them firmly without tearing. Loose rolls puff open during frying. If a wrapper tears, set it aside and patch it with a small strip of a second wrapper sealed with egg.

Step 3: Fry the Spring Rolls

Pour enough vegetable oil into a heavy-bottomed pot to reach a depth of 3 inches, then heat it to 350°F (175°C) over medium-high heat. Use a thermometer; the temperature matters more than the burner setting. Fry the rolls in batches of 3 to 4, turning them occasionally, for 3 to 4 minutes total until the shells are a deep, even amber color.

Lift them out with a slotted spoon and drain on a wire rack set over a sheet pan, not paper towels. A rack lets air circulate underneath so the bottoms stay just as crisp as the tops. Let the oil return to 350°F (175°C) between batches.

Step 4: Plate and Serve

Stand 2 to 3 rolls upright against each other on a serving plate, or lay them diagonally so both ends are visible. Garnish with a small dish of sweet chili sauce or plum sauce alongside for dipping, and scatter a few sliced scallions over the top for color. Serve immediately while the shells are at peak crispness.

Recipe Tips

• Cool the filling completely before rolling. Warm filling creates steam inside the wrapper while you fry, which softens the shell. Even 10 minutes on a cold plate helps.
• Thaw the wrappers fully before separating them. Frozen wrappers crack when you try to unfold them. Pull them from the freezer at least 30 minutes ahead and keep a damp towel over the stack while you work so they do not dry out.
• Check your oil temperature between batches. Adding cold rolls drops the oil temp quickly, and rolls fried at below 325°F (163°C) absorb oil and taste greasy rather than crisp.
• Do not crowd the pot. Three to 4 rolls per batch is enough. More than that drops the oil temperature too fast and they end up pallid and oily.

Cook times vary slightly by the thickness of your spring roll wrapper brand:

How To Store

• Refrigerate – Store cooled rolls in an airtight container for up to 3 days. They will soften in the fridge.
• Reheating – Re-crisp in an oven or air fryer at 375°F (190°C) for 6 to 8 minutes. Microwaving works for speed but the wrapper will be chewy, not crisp.

What To Serve With Spring Rolls

Fried rice is the obvious partner, and it works well here because the salty, slightly oily rice balances the crunch of the wrapper without competing with it. A cucumber salad dressed with rice vinegar and a pinch of sugar cuts through the richness from the frying oil and keeps the meal from feeling heavy. For a fuller spread, serve alongside a stir-fried protein like orange chicken or Mongolian beef, where the saucy, sticky glaze contrasts nicely with the dry crunch of the rolls.

Frequently Asked Questions

Can I assemble the rolls ahead of time and fry them later?

Yes, but no more than 2 hours ahead. Place assembled rolls seam-side down on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate. Fry straight from cold; add about 1 minute to the fry time.

Can I freeze them?

Yes. Freeze uncooked rolls in a single layer until solid, then transfer to a bag. Fry from frozen at 325°F (163°C) for 6 to 7 minutes, turning halfway through.

My wrappers keep tearing. What am I doing wrong?

They are probably too dry. Keep the unused stack covered with a damp (not wet) kitchen towel the whole time you work, and handle each wrapper gently at the seams.

Can I bake them instead of frying?

You can. Brush each roll generously with oil and bake at 425°F (220°C) for 18 to 20 minutes, flipping once at the 10-minute mark. The shell will be crisp but noticeably paler and less blistered than the fried version.

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Panda Express Spring Rolls Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 5 (2 rolls each)

Ingredients Method Notes

Ingredients

  

• 1 tbsp vegetable oil
• 2 cups green cabbage, finely shredded
• 1 cup coleslaw mix
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tsp cornstarch
• 1 tbsp water
• 10 spring roll wrappers (8-inch square)
• 1 egg, beaten
• Vegetable oil, for frying

Method

 

1. Heat 1 tbsp vegetable oil in a skillet over high heat. Add the 3 cloves garlic and 1 tsp ginger and stir 30 seconds. Add the 2 cups cabbage, 1 cup coleslaw mix, and 2 stalks celery and stir-fry 3 to 4 minutes until softened and mostly dry.
2. Add the 3 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp white pepper. Stir together 1 tsp cornstarch and 1 tbsp water, pour over the filling, and stir 30 seconds. Spread filling on a plate and cool for at least 15 minutes.
3. Place a wrapper in a diamond orientation. Spoon 3 tbsp filling across the lower third, fold and roll tightly, sealing the top corner with beaten egg. Repeat with remaining 9 wrappers.
4. Heat 3 inches of vegetable oil to 350°F (175°C) in a heavy pot. Fry rolls in batches of 3 to 4 for 3 to 4 minutes, turning occasionally, until deep amber. Drain on a wire rack.
5. Arrange on a serving plate with sweet chili sauce alongside and scatter sliced scallions over the top.

Notes

The filling must be cool and fairly dry before you roll; this is the single step most people skip and the reason their wrappers end up soggy in the center. Make the filling up to a day ahead and refrigerate it overnight if you want to save time on a weeknight. Leftover filling also works well tossed into fried rice.