Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Meats
Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Ground Pork
1 t Soy Sauce
1 t 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 370 F. 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.
