---------- 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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