Title: Spring Rolls
Categories: Appetizer Meat Chinese
Yield: 8 Servings
| 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.