Recipe: Appetizer Egg Rolls

Title: Appetizer Egg Rolls
Categories: Appetizers Cheese/eggs Meats
Servings: 8

1/2 lb Pork; Boneless, Cut Julienne
1 ea Onion; Small, Sliced
1 c Cabbage; Green Or Chinese *
2 T Vegetable Oil
1/2 c Mushrooms; Sliced
1/4 c Sprouts; Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds; Slivered
1 t Cornstarch
2 T Sherry; Dry
1 T Soy Sauce
1/2 t Ginger
12 ea Egg Roll Wrappers; Abt 6" Sq
1 x ;Oil For Deep Fat Frying
-------------------GINGER APRICOT SAUCE-------------------
1/4 c Apricots; Dried (Abt. 10)
1/4 c Sugar
1 t Ginger
1/4 t Salt
1 T Lemon Juice

* Cabbage should be shredded.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Saute the pork, onion, and cabbage
in hot oil until lightly browned. Stir in the
mushrooms, bean sprouts, currants, and almonds and
saute, stirring for 1 minute. Dissolve the cornstarch
in 2 T water, and combine with sherry, soy sauce, and
ginger; add to the pork mixture and bring to a boil,
stirring. Remove from heat and cool. Stack the egg
roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping a
teaspoonful of pork mixture on one end of rectangle,
moisten the long edges, and roll up. Press the edges
together to seal. Egg roll may be prepared to this
point, then refrigerated for several hours or
overnight or frozen for several days before frying.
Adjust time for browining. If rolls are frozen, let
them thaw before cooking. Heat the oil to 375 degrees
F. and fry the egg rolls, 4 or 5 at a time, until
golden brown and crisp on all sides. Frying will take
about 4 to 5 minutes; turn rolls once. Drain on paper
towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce. GINGER APRICOT
SAUCE: Combine the apricots, sugar, ginger, and salt
with 3/4 cup water in a small saucepan and bring to a
boil. Reduce heat and simmer, uncoverd, for 5
minutes. Pour the mixture into a blender container or
food processor. Add lemon juice, cover and process
until smooth. Serve warm.