Spring Rolls Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Ground Pork,
1 tsp: Soy Sauce,
1 tsp: Dry Sherry,
1/2 tsp: Garlic Salt,
2 tbsp: Vegetable Oil,
3 cup: Fresh Bean Sprouts,
1/2 cup: Sliced Onion,
1 tbsp: Soy Sauce,
1 tbsp: Cornstarch,
3/4 cup: Water, Divided
8 Sheets: Egg Roll Skins,
1/2 cup: Prepared Biscuit Mix,
1: Egg, Beaten
Vegetable Oil For Frying,
Hot Mustard,
Tomato Catsup,
Soy Sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp