ShareIngredients :

• 100g peeled mung beans (soaked for two hours)
• 5 pieces of black fungus (soaked in water)
• 1 carrot
• 20g glass noodles
• 50g frozen peas
• 50g fine soy protein (soaked in water) (drained)
• 1 small onion
• 1 tsp seasoning powder
• 2 tbsp flour
• 10 sheets of egg-roll skin.

Estimated time: 40 Minute
Makes: 10 Rolls

	1. Cook mung beans in boiling water      for one minute. Drain.		2. Drain black fungus.
	3. In a food processor, chop carrots, black fungus, and onions. Put together in a bowl with mung beans, glass noodles, soy proteins, peas and seasoning powder.		4. Mix well. This is the filling.
	5. Put flour in a bowl and mix with water to create a paste. This is used to close the skin of the roll before frying.

6. Put 2 tsp of filling on the egg roll skin, and wrap together. Put a bit of flour paste on the remaining
corner and close the roll.