|Ground pork||1⁄2 Pound|
|Soy sauce||1 Teaspoon|
|Dry sherry||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Fresh bean sprouts||3 Cup (48 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs), divided|
|Egg roll skin sheets||8|
|Prepared biscuit mix||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Vegetable oil||2 Tablespoon (For Frying)|
|Hot mustard||1 Tablespoon|
|Tomato catsup||1 Tablespoon|
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 370°F.
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.