Spring Rolls

Course Appetizer


  • 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 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.


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