Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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