Appetizer Egg Rolls

MMMMM----- from Cheshire's Crafts & Cuisine http://www.cheshcat.com

Title: Appetizer Egg Rolls
Categories: Appetizers, Cheese/eggs, Pork/ham, Chinese
Yield: 8 servings

1/2 lb Pork; Boneless, Cut Julienne 1/4 c Almonds; Slivered
1 Onion; Small, Sliced 1 ts Cornstarch
1 c Cabbage; Green Or Chinese * 2 tb Sherry; Dry
2 tb Vegetable Oil 1 tb Soy Sauce
1/2 c Mushrooms; Sliced 1/2 ts Ginger
1/4 c Sprouts; Bean Or Alfalfa 12 Egg Roll Wrappers; Abt 6" S
q
1/4 c Currants ;Oil For Deep Fat Frying

MMMMM--------------------GINGER APRICOT SAUCE-------------------------
1/4 c Apricots; Dried (Abt. 10) 1/4 ts Salt
1/4 c Sugar 1 tb Lemon Juice
1 ts Ginger

The following may be part of dipping vegatables, and the paragraph was
misplaced. * 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 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, uncov- ered, for 5 minutes. Pour the
mixture into a blender container or food processor. Add lemon juice,
cover and process until smooth. Serve warm.

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