Pork & Mung Bean Spring Rolls

Directions

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 ¼ cup water.

Place about ⅓ 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 ½ inch over; roll up jelly-roll fashion.

Moisten top egde with cornstarch mixture and seal.

Complete all rolls.

Combine biscuit mix, egg and remaining ½ 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℉ (185℃).

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, ketchup and soy sauce as desired.