These crispy vegetable spring rolls are a delicious homemade replication, capturing the savory essence and satisfying crunch of the Panda Express classic.
Prepare the filling: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
Add shredded cabbage, shredded carrots, and diced mushrooms (if using) to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp. Do not overcook; they should still have some bite.
Stir in sliced green onions, soy sauce, sesame oil, and white pepper. Cook for another 1-2 minutes.
In a small bowl, whisk together cornstarch and water to create a slurry. Pour the slurry into the vegetable mixture, stirring constantly, until the liquid thickens and coats the vegetables. This helps bind the filling and prevents it from being watery.
Remove the filling from heat and spread it out on a plate or baking sheet to cool completely. Cooling is crucial to prevent the wrappers from becoming soggy.
Set up your rolling station: Have the cooled filling, spring roll wrappers, and beaten egg readily available. Keep the wrappers covered with a damp cloth to prevent them from drying out.
To roll a spring roll: Place one wrapper on a clean surface with a corner pointing towards you (diamond shape). Place about 2 tablespoons of filling near the bottom corner.
Fold the bottom corner up over the filling, tucking it in tightly. Fold the left and right corners towards the center, creating an envelope shape. Roll the spring roll tightly upwards towards the top corner.
Brush a small amount of beaten egg on the top corner to seal the roll completely. Repeat with remaining filling and wrappers.
Heat about 2-3 inches of vegetable oil in a large pot or deep skillet over medium-high heat to 350-375°F (175-190°C).
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Remove fried spring rolls with a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil.
Serve immediately with sweet chili sauce for dipping. Enjoy your homemade Panda-inspired spring rolls!