*  Exported from  MasterCook  *
                                SPRING ROLLS
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Meats
   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 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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