Little Chinese Laundry Bundles Spring Rolls
Crispy, golden perfection meets vibrant, refreshing flavors in these Little Chinese Laundry Bundles Spring Rolls, a delightful spin on a classic Asian appetizer. Wrapped in delicate, flaky spring roll wrappers, these bundles are stuffed with a savory blend of vermicelli rice noodles, shredded cabbage, crunchy bean sprouts, and aromatic hints of garlic and ginger. A dash of soy sauce and sesame oil ties the flavors together, creating a filling that's both hearty and balanced. After a quick fry to achieve their signature crunch, these spring rolls are ready to be served hot alongside your favorite dipping sauce, whether it's sweet chili or a tangy soy glaze. With just 20 minutes of prep time and a little frying finesse, these spring rolls are the perfect crowd-pleaser for gatherings, appetizers, or snack time. Enjoy this recipe’s blend of fresh vegetables and satisfying textures—a true taste of Asian street food at home!
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Recipe Information
Ingredients
- 12 pieces Spring roll wrappers
- 50 grams Vermicelli rice noodles
- 1 cup Cabbage, finely shredded
- 1 medium Carrot, julienned
- 1 cup Bean sprouts
- 2 stalks Green onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 cup Vegetable oil (for pan-frying)
- 1 serving Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water)
Instructions
Soak the vermicelli rice noodles in hot water for 5 minutes, or until softened. Drain and chop into shorter lengths for easier wrapping.
In a large bowl, combine the shredded cabbage, julienned carrot, bean sprouts, chopped green onions, softened vermicelli noodles, minced garlic, and grated ginger. Mix well.
Drizzle soy sauce and sesame oil over the vegetable and noodle mixture. Toss to evenly combine.
To assemble the spring rolls, place a wrapper on a clean working surface in a diamond orientation (one corner towards you). Add about 2 tablespoons of filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling, then fold the sides inward to enclose the filling tightly. Roll upwards while keeping the wrapper taut, and seal the top corner with cornstarch slurry.
Repeat the process until all the wrappers and filling are used.
In a deep skillet or wok, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully add the spring rolls to the oil, a few at a time, and fry for 2-3 minutes or until golden brown and crispy. Turn occasionally for even frying.
Remove the spring rolls from the oil and drain on a plate lined with paper towels.
Serve hot with your favorite dipping sauce, such as sweet chili or soy dipping sauce.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 81% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
