Beef Egg Rolls
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Total time: 45 minutes
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Serves 5
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6.4 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
330g - Ground beef
9 pieces - Dried wood ear fungus
1 - Yellow onion, finely chopped
1 tsp - Ginger, finely chopped
2 cups - Red cabbage, finely shredded
¼ cup - Wheat bran
1 tbsp - Cornflour mixed in 1 tbsp of cold water
3 tbsp - Low sodium shoyu sauce
½ tsp - Ground black pepper
2 tbsp - Chinese wine (Shaoxing wine)
4 tsp - Sesame oil
16 pieces - Egg-roll wrappers
UTENSILS
Mixing bowls, Large pan, Measuring cups, Measuring spoons
INSTRUCTIONS
1. Soak the wood ear fungus in hot water for 1 hour. Slice thinly and set aside.
2. 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.
3. Use a tablespoon to scoop out a dollop of the mixture.
4. Taking an egg-roll wrapper, place the meat dollop in the middle and roll it up.
5. Place the beef egg rolls on a place and steam them for 8 minutes.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 157.5g
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Energy (kcal)
520
Carbs (g)
67.7
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Proteins (g)
24.4
Fats (g)
15.8
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Fibre (g)
6.4
