Spring Rolls
  • 1/2 lb. ground pork or chicken
  • 1 tsp. Kikkoman Soy Sauce
  • 1 tsp. dry sherry (optional)
  • 1/2 tsp. garlic salt(or powder)
  • 2 Tbls. vegetable oil
  • 3 Cups bean sprouts
  • 1 small can water chestnuts, sliced
  • 1/2 Cup sliced onion
  • 1 Tbls Kikkoman Soy Sauce
  • 1 Tbls. cornstarch
  • 3/4 Cup water, divided
  • 8 egg roll wrappers
  • 1/2 Cup quick biscuit mix
  • 1 egg, beaten
  • Vegetable oil for frying
  • Hot mustard, ketchup and
  • Kikkoman Soy Sauce
  1. Combine pork (or chicken), 1 tsp. soy sauce, sherry, and garlic salt; mix well.
  2. Let stand 15 minutes.
  3. Heat.
  4. 2 Tbls. oil or more in hot wok or
  5. deep fryer over medium-high heat; brown pork (or chicken) mixture in hot oil.
  6. Add bean sprouts, onion, water chestnurs and 1 Tbls. soy sauce.
  7. Stir-fry until vegetables are tender-crisp; drain and cool.
  8. Dissolve cornstarch in 1/4 cup water.
  9. Place about 1/3 Cup meat mixture on lower half of egg roll wrapper.
  10. Moisten left and right edges with cornstarch mixture.
  11. Fold bottom edge up just to cover filling.
  12. Fold left and right edges 1/2 inch over; roll jelly-foll fashion.
  13. Moisten top edge with cornstarch mixture and seal.
  14. Complete all rolls.
  15. 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 370 degrees.
  16. Deep fry rolls, a few at a time, in hot oil for 5 to 7 minutes, or until golden brown, turning often.
  17. Drain on paper towels.
  18. Tip: I have made alot of these and I have never used the bisquick mix, egg and water.
  19. We use a deep fat fryer and only make as many as we want for a specific meal.
  20. The balance of the rolls are frozen before frying and only pulled out as needed.
  21. Yield: 8 rolls (sems too few) I would guess more like a dozen.
  22. We also make different meat types also.
This is a recipe I found in the Kikkoman cookbook.