*  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  pound         pork -- boneless, cut
                         -- julienne
    1                    onion -- small, sliced
    1      cup           cabbage -- green or chinese *
    2      tablespoons   vegetable oil
      1/2  cup           mushrooms -- sliced
      1/4  cup           sprouts -- bean or alfalfa
      1/4  cup           currants
      1/4  cup           almonds -- slivered
    1      teaspoon      cornstarch
    2      tablespoons   sherry -- dry
    1      tablespoon    soy sauce
      1/2  teaspoon      ginger
   12                    egg roll wrappers -- abt 6 sq
    1                    -- oil for deep fat
                         -- frying
                         ***GINGER APRICOT SAUCE***
      1/4  cup           apricots -- dried (abt. 10)
      1/4  cup           sugar
    1      teaspoon      ginger
      1/4  teaspoon      salt
    1      tablespoon    lemon juice
 
 * Cabbage should be shredded. +++++++++++++++++++++++++++++++++++++++++++++++++
 +++++++++++++++++++++ +++ Saute the pork, onion, and cabbage in hot oil until l
 ightly 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 boi
 l, 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 teaspoon
 ful of pork mixture on one end of rectangle, moisten the long edges, and roll u
 p. Press the edges together to seal. Egg roll may be prepared to this point, th
 en refrigerated for several hours or overnight or frozen for several days befor
 e 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 wit
 h 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 pr
 ocessor. Add lemon juice, cover and process until smooth. Serve warm.
 
 Posted to RecipeLu List by GramWag <GramWag@aol.com> on Apr 2, 1998, converted 
 by MC_Buster.
 
 
 
 
 
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