Air Fryer Panda Express Chicken Egg Rolls (Copycat)
Description
Copycat Panda Express chicken egg rolls made in the air fryer. Crispy wrapper, seasoned chicken and cabbage filling, 12 egg rolls in 32 minutes.
Ingredients
- 2 cups chicken breast, finely chopped
- 1 cup cabbage, shredded
- 1/2 cup carrots, shredded
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- Cooking spray or 1 teaspoon avocado oil, for brushing
Instructions
- In a skillet over medium heat, cook the chopped chicken until no longer pink, about 5 minutes.
- Add the minced garlic and cook 1 minute more.
- Add the cabbage, carrots, and onion. Cook 3–4 minutes until slightly softened.
- Stir in the soy sauce and sesame oil. Cook 2 more minutes, then remove from heat and spread on a plate to cool completely. Drain any liquid.
- Lay an egg roll wrapper in a diamond orientation. Place 2 tablespoons of cooled filling in the center.
- Fold the bottom corner over the filling, fold in both sides, and roll tightly. Seal the final corner with water.
- Preheat the air fryer to 375°F.
- Spray the basket. Place egg rolls seam-side down in a single layer, not touching. Work in batches.
- Lightly spray or brush the tops.
- Air fry 10–12 minutes, flipping halfway, until deep golden brown.
- Rest 3–4 minutes before serving.
Equipment
- Parchment Paper
- Cooking Spray
- 1/4 cup water, to seal egg roll wrappers
Notes
- Filling must be completely cool before rolling.
- To freeze raw: freeze on a sheet pan until solid, then bag. Cook from frozen at 375°F for 14–16 minutes.
- Reheat leftovers at 350°F for 3–4 minutes.
Nutrition
Serving: 1ServingCalories: 78kcalCarbohydrates: 9gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 17mgSodium: 276mgPotassium: 148mgFiber: 1gSugar: 1gVitamin A: 906IUVitamin C: 3mgCalcium: 14mgIron: 1mg