1. Combine pork, 1 teaspoon soy sauce, sherry and garlic powder; mix well. 2. Let stand 15 minutes. 3. Heat 2 tablespoons oil in hot wok or large skillet over medium-high heat; brown pork mixture in hot oil. 4. Add bean sprouts, onion and 1 tablespoon soy sauce. 5. Stir-fry until vegetables are tender-crisp; drain and cool. 6. Dissolve cornstarch in 2 oz water. 7. Place about 1/3 cupful pork mixture on lower half of egg roll skin. 8. Moisten left and right edges with cornstarch mixture. 9. Fold bottom edge up to just cover filling. 10. Fold left and right edges ½“ over; roll up jelly-roll fashion. 11. Moisten top edge with cornstarch mixture and seal – repeat for all rolls. 12. Combine biscuit mix, egg and remaining 4 oz water in small bowl; dip each roll in batter. 13. Heat oil for frying in wok or large saucepan over medium-high heat to 370°F. 14. Deep fry rolls, a few at a time, in hot oil for 5 to 7 minutes, or until golden brown, turning often. 15. Drain on paper towels. 16. Slice each roll into 4 pieces. 17. Serve with hot mustard, ketchup and soy sauce as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
