Crispy Chicken Rolls

Crunchy air-fried chicken egg rolls packed with veggies give you that same great Panda Express flavor without leaving home. Each bite breaks through the golden wrapper to reveal juicy chicken and fresh veggies inside – it's restaurant-quality food made right in your kitchen.

I've brought these to tons of family get-togethers, and they're always the first thing gone. My little nieces love to help roll them up, which turns cooking into a fun activity we all enjoy together.

Key Components

• Chicken breast: Pick fresh, boneless cuts and dice them small for better texture. Try thighs if you want something juicier.
• Cabbage: Crisp Napa cabbage delivers that signature crunch. Make sure to cut out the tough middle part first.
• Carrots: Cut fresh carrots into thin strips for natural sweetness and bright color. Don't grab pre-shredded ones.
• Egg roll wrappers: Find these thin yellow sheets in the cold section at the store. Keep them covered while you work.
• Sesame oil: A small amount totally transforms your filling. Go for the toasted kind for real flavor.
• Soy sauce: Try the low-sodium type to keep salt levels in check. I find Pearl River Bridge brand works great.

Step-by-Step Guide

Get Everything Ready First:

Cut all ingredients before you start cooking. Dice chicken into tiny, even bits about 1/4 inch big. Cut cabbage into skinny strips, slice carrots into matchsticks, and finely chop onions. This makes the whole process much easier.

Cook Up a Tasty Filling:

Set a big pan on medium-high heat. Spread chicken pieces out and let them brown a bit before stirring, around 3-4 minutes. Throw in garlic and stir constantly for half a minute until it smells good but isn't brown. Add onions first and cook until clear (2 minutes), then mix in cabbage and carrots until they soften but still have some bite (3-4 minutes). Pour in soy sauce and sesame oil, mixing well. Your filling should be damp but not dripping.

Roll Them Like a Pro:

Put a wrapper on your counter like a diamond. Drop 2 tablespoons of filling in a line just below the middle. Fold the bottom corner up and over, tucking it in tight. Bring in both side corners to make envelope-like sides. Roll upward with firm pressure, stopping just shy of the top. Wet the last corner with your finger, then finish rolling. Put it down with the seam underneath on a paper-lined tray.

Air Fry to Perfection:

Heat your air fryer for 3 minutes at 375°F. Lightly spray the basket with oil. Place egg rolls seam-side down with space between them for air flow. Spray the tops lightly with oil. Cook for 5 minutes, then carefully flip them over with tongs. Cook another 4-5 minutes until they're golden and crispy. Move them to a wire rack right away so they stay crunchy.

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My family really loves the cabbage in these rolls. My grandma always told us good egg roll cabbage should 'whisper, not shout' when you bite it – meaning it should be soft but still have a little crunch.

Getting The Heat Just Right

Your air fryer must be hot before you start cooking for the crispiest results. Try not to open the basket too much while cooking since it lets out a lot of heat.

Taking Care Of Wrappers

When you're not using wrappers, wrap them tightly in plastic and put them back in the fridge right away. Let them warm up a bit before using them or they might tear.

Tips For Better Filling

Watch your filling temperature carefully. If it's too hot, it'll make your wrappers soggy with steam. Too cold, and the middle won't heat up enough while cooking.

Plan Ahead Options

You can make your rolls up to 4 hours early and keep them in the fridge under slightly wet paper towels to stop them drying out. Only spray them with oil just before you cook them.

Dipping Ideas

Sweet and sour sauce works great, but try mixing equal amounts of hoisin and rice vinegar for something different and tasty to dip them in.

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After trying this recipe countless times, I've learned success comes down to small things – the right filling temperature, rolling them tight enough, and being patient while they cook. These homemade egg rolls have become a special tradition at our family gatherings, with everyone chatting and laughing around the kitchen counter as we roll them together.

Frequently Asked Questions

→ Can I prep these rolls before cooking?

You can! Stack uncooked rolls with parchment paper between them and refrigerate for a day.

→ What sauces go well with these rolls?

Go for sweet chili, soy, or sweet and sour—they're all great choices.

→ Can I freeze uncooked rolls?

Sure, lay them flat to freeze, then transfer to a bag. Cook from frozen but add 2–3 minutes extra.

→ Any alternatives to egg roll wrappers?

Spring roll or wonton wrappers can work. Just note: size and texture might feel a tad different!

→ How do I make sure they stay crunchy?

After cooking, set them on a cooling rack instead of a plate to avoid soggy bottoms.