Scrumptious Spring Rolls

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 lb ground lamb
• 1 teaspoon low sodium soy sauce
• 1 teaspoon dry sherry
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 3 cups bean sprouts, fresh if possible
• 1/2 cup onion, sliced
• 1 tablespoon low sodium soy sauce
• 1 tablespoon cornstarch
• 6 fluid ounces bottled water, divided
• 8 sheets egg roll wraps
• 1/2 cup prepared biscuit mix
• 1 egg, beaten
• sesame oil
• vegetable oil, mixed with sesame oil, for frying
• hot mustard
• no-salt-added ketchup
• low sodium soy sauce

Recipe

• 1 combine lamb, 1 teaspoon soy sauce, sherry and garlic powder; mix well.
• 2 let stand 15 minutes.
• 3 heat 2 tablespoons oil in hot wok or large skillet over medium-high heat; brown lamb mixture in hot oil.
• 4 add bean sprouts, onion and 1 tablespoon soy sauce.
• 5 stir-fry until vegetables are tender-crisp; drain and cool.
• 6 dissolve cornstarch in 2 oz water.
• 7 place about 1/3 cupful lamb mixture on lower half of egg roll skin.
• 8 moisten left and right edges with cornstarch mixture.
• 9 fold bottom edge up to just cover filling.
• 10 fold left and right edges ½â€œ over; roll up jelly-roll fashion.
• 11 moisten top edge with cornstarch mixture and seal – repeat for all rolls.
• 12 combine biscuit mix, egg and remaining 4 oz water in small bowl; dip each roll in batter.
• 13 heat oil for frying in wok or large saucepan over medium-high heat to 370°f.
• 14 deep fry rolls, a few at a time, in hot oil for 5 to 7 minutes, or until golden brown, turning often.
• 15 drain on paper towels.
• 16 slice each roll into 4 pieces.
• 17 serve with hot mustard, ketchup and soy sauce as desired.