Ingredients

1/2 pound ground pork
1 teaspoon soy sauce
1 teaspoon dry sherry
1/2 teaspoon garlic salt
2 tablesppons vegetable oil
3 cups fresh bean sprouts
1/2 cup sliced onion
1 tablespoon soy sauce
3/4 cups water, divided
8 egg roll wrappers
1/2 quick biscuit mix
1 egg, beaten
Vegetable oil for frying
Hot mustard, tomato ketchup and soy sauce

Directions

Combine pork, 1 teaspoon soy sauce, sherry and garlic salt; mix well. Let stand 15 minuets. 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 mixutre on lower half of egg roll wrapper. Moisten left and right edges with cornstarch mixture. Fold bottom edge up just to cover filling. Fold left and right edges 1/2 inch over; roll jelly-roll fashion. Moisten top edge 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 fruning in wok or large saucepan over medium-high heat to 370F. Deep-fry rolls, a few at a time, in hot oil 5 to 7 minutes, or until golden brown, turning often. Drain on paper towels. Slice each roll in half. Serve with mustard, ketchup and soy sauce as desired.