Little Chinese Laundry Bundles - Spring Rolls Recipe

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Little Chinese Laundry Bundles - Spring Rolls
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Ingredients
16
Count
Nutrition
482
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Mince or finely chop your chicken breasts. (I use a food processor and pulse until it is finely minced; be careful you do NOT over process and puree the chicken!).
  2. If the broccoli florets in the broccoli slaw are very large, break them down into very small pieces.
  3. Prepare the fresh cucumber and onion garnish - combine the shredded green onions with the cucumber strips in a serving bowl with a little soy sauce.
  4. In a mixing bowl, combine the broccoli slaw, peanut butter, soy sauce, sesame oil, ginger and cilantro leaves. Mix them together and allow to infuse for about 10 minutes. In another small bowl, add a little soy sauce to the minced chicken breasts.
  5. Pre-heat the vegetable oil for deep-frying to 180 degrees C or 360 degrees F while preparing the spring rolls.
  6. Heat a wok over medium high to high heat. Add 1 tablespoon of peanut oil. When the oil is hot, add the minced chicken and stir-fry for 2 to 3 minutes, then add the seasoned vegetable mix, and cook for a further 1 to 2 minutes stirring vigorously all the time to toss the chicken and vegetables around in the wok.
  7. Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg white. Place approximately 2 tablespoons of filling in the middle. Bring the two of the sides up into the middle then lift up the other two sides to form a bundle, making sure that the wrapper overlaps to make a tight seal. (If the wrappers are too small, use the traditional roll way - Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.) At this stage, you can tie the blades of fresh chives around the bundles/rolls if you are using them.
  8. Deep-fry the bundles/rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
  9. Arrange them on a serving platter, sprinkle with fresh cilantro and serve with the cucumber ad green onion garnish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 481.57 Kcal (2016 kJ)
Calories from fat 80 Kcal
% Daily Value*
Total Fat 8.89g 14%
Cholesterol 69.62mg 23%
Sodium 609.21mg 25%
Potassium 488.54mg 10%
Total Carbs 73.61g 25%
Sugars 2.08g 8%
Dietary Fiber 6.75g 27%
Protein 27.77g 56%
Vitamin C 43.6mg 73%
Vitamin A 0.4mg 14%
Iron 10.5mg 58%
Calcium 35.8mg 4%
Amount Per 100 g
Calories 161.57 Kcal (676 kJ)
Calories from fat 26.84 Kcal
% Daily Value*
Total Fat 2.98g 14%
Cholesterol 23.36mg 23%
Sodium 204.4mg 25%
Potassium 163.91mg 10%
Total Carbs 24.7g 25%
Sugars 0.7g 8%
Dietary Fiber 2.27g 27%
Protein 9.32g 56%
Vitamin C 14.6mg 73%
Vitamin A 0.1mg 14%
Iron 3.5mg 58%
Calcium 12mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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