SPRING ROLLS

Servings: 8
Ingredients:

1/2 lb Ground Pork
1 ts Soy Sauce
1 ts Dry Sherry
1/2 ts Garlic Salt
2 tb Vegetable Oil
3 c  Fresh Bean Sprouts
1/2 c  Sliced Onion
1 tb Soy Sauce
1 tb Cornstarch
3/4 c  Water, Divided
8    Sheets Egg Roll Skins
1/2 c  Prepared Biscuit Mix
1    Egg, Beaten
Vegetable Oil For Frying
Hot Mustard
Tomato Catsup
Soy Sauce

Combine pork, 1 teaspoon soy sauce, sherry and garlic salt; mix well. Let
stand 15 minutes. Heat 2 tablespoons oil in hot wok or large skillet over
medium-high heat; brown pork mixture in hot oil. Add bean sprouts, onion
and 1 tablespoon soy sauce. Stir-fry until vegetables are tender-crisp;
drain and cool. Dissolve cornstarch in 1/4 cup water. Place about 1/3
cupful pork mixture on lower half of egg roll skin. Moisten left and right
edges withcornstarch mixture. Fold bottom edge up to just cover filling.
Fold left and right edges 1/2 inch over; roll up jelly-roll fashion.
Moisten top egde with cornstarch mixture and seal. Complete all rolls.
Combine biscuit mix, egg and remaining 1/2 cup water in small bowl; dip
each roll in batter. Heat oil for frying in wok or large saucepan over
medium-high heat to 370oF. Deep fry rolls, a few at a time, in hot oil 5 to
7 minutes, or until golden brown, turning often. Drain on paper towwels.
Slice each roll into 4 pieces. Serve with hot mustard, catsup and soy sauce
as desired. Typed by Syd Bigger.

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