Little Laundry Bundles Meat Snacks Recipes

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LITTLE CHINESE LAUNDRY BUNDLES - SPRING ROLLS



Little Chinese Laundry Bundles - Spring Rolls image

Just in time for Chinese New Year! My take on classic Spring Rolls, filled with minced chicken and crisp Chinese seasoned vegetables. I decided to shape these into little square bundles (As I remember seeing in the Far East on Laundry Days), rather than the usual elongated rolls - you can then tie the bundles with fresh chives blades if you have any, although that is not necessary, just a nice idea for a classy presentation! The RSC ingredients I have used in this recipe are: Spring roll wrappers, fresh cilantro leaves, soy sauce, chicken breast, broccoli slaw mix, fresh cucumbers and peanut butter. I hope you have as much fun as I did when I made these!

Provided by French Tart

Categories     Lunch/Snacks

Time 25m

Yield 16 Chinese Laundry Bundles, 8 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts, minced
6 ounces broccoli slaw mix
2 tablespoons crunchy peanut butter
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon ground ginger or 1 inch piece of minced and peeled fresh ginger
2 tablespoons fresh cilantro, chopped
16 spring roll wrappers
16 chives, long fresh blades (optional)
1 egg white, beaten
peanut oil, for stir -frying
vegetable oil, for deep-frying
soy sauce, to taste
4 green onions, shredded
1/2 fresh cucumber, cut into julienne strips
fresh cilantro leaves

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.

Nutrition Facts : Calories 116.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 18.6, Sodium 222.6, Carbohydrate 11.7, Fiber 1, Sugar 0.9, Protein 10.2

MEAT LOVERS' SNACK MIX



Meat Lovers' Snack Mix image

Everyone will go wild for this at your next party. My husband loves that it features all of his favorite guilty pleasure foods-salted meats, salted nuts and hot sauce. -Gina Myhill-Jones, 100 Mile House, British Columbia

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 6 cups.

Number Of Ingredients 15

1-1/4 cups wasabi-coated green peas
3/4 cup salted peanuts
3 pepperoni-flavored meat snack sticks (1-1/2 ounces each), cut into bite-sized pieces
2 ounces beef jerky, cut into bite-sized pieces
1/2 cup corn nuts
1/2 cup Rice Chex
1/2 cup Multi Grain Cheerios
1/2 cup crunchy cheese puff snacks
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1/3 cup canola oil
1-1/2 teaspoons chili powder
1-1/2 teaspoons onion powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasoned salt

Steps:

  • Preheat oven to 250°. Combine first 9 ingredients in a large bowl. In a small bowl, whisk oil, chili powder, onion powder, pepper sauce, soy sauce and seasoned salt. Drizzle over cereal mixture and toss to coat. , Spread into a greased 15x10x1-in. baking pan. Bake 50 minutes, stirring every 10 minutes. Cool completely on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 366 calories, Fat 27g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 629mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

GRILLED MEAT AND VEGGIE BUNDLES RECIPE BY TASTY



Grilled Meat And Veggie Bundles Recipe by Tasty image

A complete foil pack meal! This meat and veggie bundle is quick to prep and easy to clean up at the campsite!

Provided by Hitomi Aihara

Categories     Dinner

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 lb 85% lean ground beef
½ cup bread crumbs
4 tablespoons french onion soup mix
1 ½ lb petite marble medley potato
1 lb baby carrot
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 cup BBQ sauce, or ketchup, for glazing

Steps:

  • Prepare a grill or campfire for medium heat.
  • In a medium bowl, gently mix together the ground beef, bread crumbs, and French onion soup mix until well combined.
  • Lay out 6 large rectangles of heavy duty aluminum foil, about 20 x 12 inches (50 x 30 cm) each.
  • Place about 6 potatoes and 4 carrots on a piece of foil. Season with salt and pepper. Form about 5 ounces of beef mixture into a patty and place on top of the vegetable pile. Fold the foil over and crimp the edges to seal. Repeat with the remaining ingredients.
  • Place the packets on the grill over medium heat. Cook for 15-20 minutes, until the potatoes are tender and the beef patties are cooked through.
  • Let cool for a few minutes, then carefully unwrap the packets. Glaze the meat with BBQ sauce.
  • Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 55 grams, Fat 26 grams, Fiber 5 grams, Protein 45 grams, Sugar 20 grams

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