Appetizer
Egg Rolls
1/2
pound Pork; Boneless -- Cut Julienne 1 each
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 each Egg Roll Wrappers
-- Abt 6" Sq -- Oil For Deep Fat Fry
-----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 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 browning. 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.warm
while frying the remaining rolls.Drain
on paper towels and keep
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,
uncovered, for 5 minutes. Pour the mixture
into a blender container or food processor.
Add lemon juice, cover and process until smooth.
Serve warm.
The
Appetizer Collection