MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: APPETIZER EGG ROLLS
  Categories: Appetizers, Cheese/eggs, Meats
       Yield: 8 servings
  
     1/2 lb Pork; Boneless, Cut Julienne
       1 ea Onion; Small, Sliced
       1 c  Cabbage; Green Or Chinese *
       2 T  Vegetable Oil
     1/2 c  Mushrooms; Sliced
     1/4 c  Sprouts; Bean Or Alfalfa
     1/4 c  Currants
     1/4 c  Almonds; Slivered
       1 t  Cornstarch
       2 T  Sherry; Dry
       1 T  Soy Sauce
     1/2 t  Ginger
      12 ea Egg Roll Wrappers; Abt 6 Sq
       1 x  ;Oil For Deep Fat Frying
 
 MMMMM--------------------GINGER APRICOT SAUCE-------------------------
     1/4 c  Apricots; Dried (Abt. 10)
     1/4 c  Sugar
       1 t  Ginger
     1/4 t  Salt
       1 T  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
   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 a 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.
  
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