Spring Rolls

Ingredients
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

Recipe
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.

< Vorige		Volgende >