Spring Rolls

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.