Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Beef Egg Rolls
Total time: 45 minutes
6.4 grams of fibre per serving
Mixing bowls, Large pan, Measuring cups, Measuring spoons
Soak the wood ear fungus in hot water for 1 hour. Slice thinly and set aside.
In a mixing bowl, mix in the ground beef, onions wood ear fungus, ginger, red cabbage and wheat bran with shoyu sauce, sesame oil, Chinese wine, ground pepper and cornstarch. Leave it aside for 15 minutes.
Use a tablespoon to scoop out a dollop of the mixture.
Taking an egg-roll wrapper, place the meat dollop in the middle and roll it up.
Place the beef egg rolls on a place and steam them for 8 minutes.
NUTRITION INFORMATION (PER SERVING)