Scrumptious Spring Rolls

Directions

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