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Spring Rolls - 2

Cuisine: Australian
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1/2 lb 227g / 8ozGround pork
1 teaspoon 5mlSoy sauce
1 teaspoon 5mlDry sherry
1/2 teaspoon 2.5mlGarlic salt
2 tablespoons 30mlVegetable oil
3 cups 480g / 16ozFresh bean sprouts
1/2 cup 31g / 1.1ozSliced onion
1 tablespoon 15mlSoy sauce
1 tablespoon 15mlCornstarch
3/4 cup 177mlWater - divided
8   Egg roll skins
1/2 cup 55g / 1.9ozPrepared biscuit mix
1   Egg - beaten
  Vegetable oil for frying
  Hot mustard
  Tomato catsup
  Soy sauce

Recipe Instructions

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 with cornstarch 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 edge 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 towels. Slice each roll into 4 pieces. Serve with hot mustard, catsup and soy sauce as desired.

Source:
M. Denes

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