Spring Rolls

½ lb. ground pork
1 tsp. Kikkoman® Soy Sauce
1 tsp. dry sherry
½ tsp. garlic salt
2 tbsp. oil
3 cups fresh bean sprouts
½ cup sliced onion
1 tbsp. Kikkoman® Soy Sauce
1 tbsp. cornstarch
¾ cup water
8 sheets egg roll skins
½ cup prepared biscuit mix
1 egg, beaten
Vegetable oil for frying
Hot mustard, tomato catsup and soy sauce

Combine pork, 1 tsp. soy sauce, sherry and garlic salt; mix well. Let stand
15 minutes. Heat 2 tbsp. oil in hot wok or large skillet over medium-high
heat; brown pork mixture in hot oil. Add bean sprouts, onion and 1 tbsp.
soy sauce. Stir fry until vegetables are tender crisp; drain and cool.

Dissolve cornstarch in ¼ cup water. Place about 1/3 cupful pork mixture on
lower half of egg roll skin. Moisten left and right edges with cornstarch
mixture. Fold bottom edge up to just cover filling. Fold left and right
edges ½” over; roll up jelly-roll fashion. Moisten top edge with cornstarch
mixture and seal. Complete all rolls.

Combine biscuit mix , egg and remaining water in small bowl; dip each roll in
batter. Heat oil for frying in wok or large saucepan over medium high
heat. 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 into
4 pieces. Serve with mustard, catsup and soy sauce as desired.

Makes 8 appetizer servings