Appetizer Egg Rolls

Title:
Appetizer Egg Rolls

Yield:
8 Servings

Categories:
Appetizers,
Eggs,
Meats




Ingredients:





   1/2 lb Pork; Boneless, Cut Julienne


     1    Onion; Small, Sliced


     1 c  Cabbage; Green Or Chinese *


     2 tb Vegetable Oil


   1/2 c  Mushrooms; Sliced


   1/4 c  Sprouts; Bean Or Alfalfa


   1/4 c  Currants


   1/4 c  Almonds; Slivered


     1 ts Cornstarch


     2 tb Sherry; Dry


     1 tb Soy Sauce


   1/2 ts Ginger


    12    Egg Roll Wrappers; Abt 6" Sq


          ;Oil For Deep Fat Frying





----------------------------GINGER
APRICOT SAUCE----------------------------


   1/4 c  Apricots; Dried (Abt. 10)


   1/4 c  Sugar


     1 ts Ginger


   1/4 ts Salt


     1 tb 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini