*  Exported from  MasterCook  *

                          Appetizer Egg Rolls

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       **Posted To Recipelu

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  lb            Pork -- boneless, cut
                       - julienne
  1      sm            Onion -- 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            Corn starch
  2      tb            Sherry -- dry
  1      tb            Soy sauce
    1/2  ts            Ginger
 12                    Egg roll wrappers (6" square)
                       Oil for deep fat frying
                       Ginger Apricot Sauce:
    1/4  c             Apricots -- dried (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 corn starch in 2 tb 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, uncoverd,
for 5 minutes. Pour the mixture into a blender container or food
processor. Add lemon juice, cover and process until smooth. Serve
warm.

Posted to RecipeLu List by GramWag <[email protected]> on Apr 2, 1998


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