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panda express spring rolls recipe

Panda Express Spring Rolls Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.