Spring rolls
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Spring rolls
  Rolls    Appetizers    Chinese  
Last updated 6/12/2012 1:00:39 AM. Recipe ID 23858. Report a problem with this recipe.
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      Title: Spring rolls
 Categories: Appetizers, Meats, Chinese
      Yield: 8 Servings
 
    1/2 lb Ground Pork
      1 ts Soy Sauce
      1 ts 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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Recipe ID 23858 (Apr 03, 2005)

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