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.