Spring Rolls - 2

Recipe Ingredients

1/2 lb	227g / 8oz	Ground pork
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Dry sherry
1/2 teaspoon	2.5ml	Garlic salt
2 tablespoons	30ml	Vegetable oil
3 cups	480g / 16oz	Fresh bean sprouts
1/2 cup	31g / 1.1oz	Sliced onion
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Cornstarch
3/4 cup	177ml	Water - divided
8		Egg roll skins
1/2 cup	55g / 1.9oz	Prepared 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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