Panda Express Egg Rolls Made Skinny

I must admit, I love the chicken egg rolls at Panda Express. I don’t eat them very often because they are deep-fried.  Happily, I’ve created a skinny recipe I can enjoy guilt-free and you can too!  To make them skinny, I’m using lean ground turkey breast, loading the rolls with crunchy veggies, and baking–not frying. Each roll has 104 calories, just 1 gram of fat. These skinny treats work great as an appetizer, lunch, or dinner.  They're really yummy and fun to eat. I hope you enjoy them as much as I do!
Egg rolls

Helpful Tips About this Recipe

Food Facts
Egg roll wrappers are paper-thin, sheets of raw pastry dough, and are traditionally used to make egg rolls and spring rolls. They’re filled with meats and vegetables, rolling into a cylindrical shape and deep-fried, although these skinny ones are baked.

Shopping Tips

I used Nasoya Egg Roll Wrappers. I bought mine at Vons/Safeway but most supermarkets and natural food markets sell egg roll wrappers. They’re usually displayed in the refrigerated Asian section or deli aisle.  Click here to see where Nasoya Egg Roll Wrappers are sold- There are other brands available.
Ground turkey breast, 99% fat-free, can be found in most supermarkets. It’s made completely from the turkey breast, unlike another ground turkey which is a blend of white and dark meat.
Ginger, in a jar, can be found in the produce section where garlic, in a jar, is sold.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 egg roll including 1 tablespoon sauce
104 calories, 1g fat, 0g sat. fat, 12mg chol, 8g protein, 16g carbs, 1g fiber, 410mg sodium, 1g sugar
FACTS: for SmartPoints
62 calories, 0g sat. fat, 2g protein, 0g sugar


Egg rolls

Panda Express Egg Rolls Made Skinny

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Asian
Servings 12
Calories 104 kcal


Ingredients for Egg Rolls:

  • 2 cups shredded cabbage
  • 1 cup bean sprouts
  • cup carrots, shredded
  • ½ teaspoon vegetable oil or olive oil
  • ½ pound ground turkey breast (99% fat-free)
  • 1 cup onions, mined
  • 2 teaspoons ginger, from a jar, see shopping tips
  • 2 garlic cloves, minced
  • 2 tablespoons rice vinegar or seasoned rice vinegar
  • tablespoons reduced-sodium soy sauce
  • ¼ teaspoon black pepper
  • 12 egg roll wrappers, see shopping tips
  • Cooking spray

Ingredients for Sauce:

  • ¼ cup reduce-sodium soy sauce
  • ¼ cup rice vinegar or seasoned rice vinegar
  • ½ tablespoon ginger, in a jar
  • 1 teaspoon sesame oil
  • ¼ cup thinly sliced green onions, optional


  • Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
  • In a medium bowl, combine bean sprouts, carrots, and cabbage.
  • Heat oil in a large nonstick pan over medium-high heat. Add turkey, onions, garlic, and ginger. Cook about 5 minutes until turkey is browned. Remove from heat; stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar, and pepper. Chill in refrigerator for 15 minutes.
  • Place 1 egg roll wrapper at a time onto the work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon ¼ cup turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over the filling. Fold in corners and roll up jelly-roll fashion. Repeat procedure with remaining wrappers and turkey filling. Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides.
  • To prepare sauce: In a small bowl, mix together all sauce ingredients. Garnish with green onions, if desired. Serve sauce on the side with egg rolls.
  • Serve at once. To reheat, place in a preheated 425 degrees oven and heat until crisp.


Serving: 1rollCalories: 104kcalCarbohydrates: 16gProtein: 8gFat: 1gCholesterol: 12mgSodium: 410mgFiber: 1gSugar: 1gBlue Smart Points: 2Green Smart Points: 3Plus Points: 3
Tried this recipe?Let me know how it was!



  1. Sorry Joyce but I have the same answer for these egg rolls as I did with the other ones. Since I’ve never tried freezing these, I’m not sure they freeze ok. If you decide to give it a try, I’d love your feedback!
    Al the best,

  2. We love these egg rolls. They are so good and we like them with hot mustard. They freeze really well, also. Let them cool completely after baking. Once cool freeze them on a cookie sheet. When frozen store in a freezer bag or container. Reheat when you want them. Works well!
    Great recipe, Nancy!

  3. I love all your tips Barb. Thanks for sharing them! Dipping them in hot mustard sounds yummy!. We like to dip ours in Trader Joe’s sweet chili sauce.
    My very best,

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