Appetizer Egg Rolls

---------- Recipe via Meal-Master (tm) v8.01

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" Sq
1/4 c Currants ;Oil For Deep Fat Frying

----------------------------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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