Scrumptious Spring Rolls

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine pork, 1 teaspoon soy sauce, sherry and garlic powder; 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 2 oz 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 ½“ over; roll up jelly-roll fashion.
  • Moisten top edge with cornstarch mixture and seal – repeat for all rolls.
  • Combine biscuit mix, egg and remaining 4 oz 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 for 5 to 7 minutes, or until golden brown, turning often.
  • Drain on paper towels.
  • Slice each roll into 4 pieces.
  • Serve with hot mustard, ketchup and soy sauce as desired.
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