Little Chinese Laundry Bundles Spring Rolls Recipes

LITTLE CHINESE LAUNDRY BUNDLES - SPRING ROLLS

Steps:

• 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!).
• If the broccoli florets in the broccoli slaw are very large, break them down into very small pieces.
• 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.
• 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.
• Pre-heat the vegetable oil for deep-frying to 180 degrees C or 360 degrees F while preparing the spring rolls.
• 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.
• 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.
• 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.
• Arrange them on a serving platter, sprinkle with fresh cilantro and serve with the cucumber ad green onion garnish.

SPRING ROLLS

Steps:

• 1. Combine the pork with 1 teaspoon of the cornstarch and the soy sauce. Set aside.
• 2. Combine the baby shrimp with the wine. Set aside.
• 3. Heat the 2 tablespoons of oil in a wok or skillet and cook the pork mixture, stirring until the pork loses its raw color.
• 4. Add the bamboo shoots and shredded carrots and salt to taste. Add 1/4 cup of the chicken broth, stirring and cooking quickly.
• 5. Blend 2 remaining teaspoons of cornstarch with the leftover 1/4 cup of chicken broth and stir into the cooked filling. Add the baby shrimp, bean sprouts, and Chinese celery cabbage and cook, stirring briefly, for approximately 1 minute. Immediately remove the filling from the heat. Turn into a colander to let the filling cool and drain.
• 6. Stack the spring roll skins on a clean work area and cover with a damp cloth.
• 7. Lay one skin on a flat surface, one corner facing down, and spoon 2 tablespoons of filling about 2-inches from the bottom corner. Shape the filling horizontally into a long sausage shape.
• 8. Fold the bottom corner over the filling and roll upwards one turn so the filling is completely encased. Moisten the left and right corners of the triangle with beaten egg, fold in the corners, and press down firmly to seal, creating an envelope.
• 9. Moisten the top corner of the skin with beaten egg and give one more turn, sealing the cylinder. Set aside and repeat with the remainder of the filling and skins.
• 10. Heat the oil for deep-frying in a wok or deep fryer until almost smoking (approximately 375°). Add 5 spring rolls at a time, turn and fry until crisp and golden brown, approximately 2 minutes.
• 11. Remove the spring rolls with a slotted spoon and drain on several paper towels. Repeat with remaining spring rolls and serve immediately.