Spring Rolls Recipe

Step 1

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.

Step 2

Add bean sprouts, onion and 1 tablespoon soy sauce. Stir-fry until vegetables are tender-crisp; drain and cool.

Step 3

Dissolve cornstarch in 1/4 cup water. Place about 1/3 cupful pork mixture on lower half of egg roll skin.

Step 4

Moisten left and right edges withcornstarch mixture. Fold bottom edge up to just cover filling.

Step 5

Fold left and right edges 1/2 inch over; roll up jelly-roll fashion.

Step 6

Moisten top egde with cornstarch mixture and seal. Complete all rolls.

Step 7

Combine biscuit mix, egg and remaining 1/2 cup water in small bowl; dip each roll in batter.

Step 8

Heat oil for frying in wok or large saucepan over medium-high heat to 370F. Deep fry rolls, a few at a time, in hot oil 5 to 7 minutes, or until golden brown, turning often.

Step 9

Drain on paper towwels.

Step 10

Slice each roll into 4 pieces. Serve with hot mustard, catsup and soy sauce as desired. Typed by Syd Bigger.

Things You'll Need

  • 1/2lb Ground Pork
  • 1ts Soy Sauce
  • 1ts Dry Sherry
  • 1/2ts Garlic Salt
  • 2tb Vegetable Oil
  • 3c Fresh Bean Sprouts
  • 1/2c Sliced Onion
  • 1tb Soy Sauce
  • 1tb Cornstarch
  • 3/4c Water, Divided
  • 8 Sheets Egg Roll Skins
  • 1/2c Prepared Biscuit Mix
  • 1 Egg, Beaten
  • Vegetable Oil For Frying
  • Hot Mustard
  • Tomato Catsup
  • Soy Sauce

About this Author

iChef.com - Recipes, food and cooking information.