Bisquick Mix Pork Spring Rolls

In this rcipe I've made pork spring rolls with wonton wrappers,
Then dipped them ina Bisquick mix batter and deep fried them.

Ingredients:
1/2 pound ground pork
1 teaspoon soy sauce
1 teaspoon sherry dry
1/2 teaspoon garlic salt
2 tablespoons vegetable oil
3 cups bean sprouts fresh
1/2 cup onion sliced
1 tablespoon soy sauce
1 tablespoon cornstarch
3/4 cup water divided
8 sheets egg roll skins
1/2 cup biscuit baking mix (bisquick)
1 each egg beaten
vegetable oil for frying
prepared mustard hot
soy sauce

Directions:
To make filling:
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.

To make spring rolls:
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 370 degrees F.
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, and soy sauce as desired.