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Appetizer Egg Rolls

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :294

Ingrediants

 
1/2 pound boneless pork -- cut julienne
1 small onion -- sliced
1 cup shredded green or chinese cabbage
2 tablespoons vegetable oil
1/2 cup sliced mushrooms
1/4 cup bean or alfalfa sprouts
1/4 cup currants
1/4 cup slivered almonds
1 teaspoon cornstarch
2 tablespoons dry sherry
1 tablespoon soy sauce
1/2 teaspoon ginger
12 egg roll wrappers -- 6" square
oil for deep fat frying
GINGER APRICOT SAUCE:
1/4 cup dried apricots -- (about 10)
1/4 cup sugar
1 teaspoon ginger
1/4 teaspoon salt
1 tablespoon lemon juice
 

Preparation

 
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 tablespoons 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. 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, uncovered, 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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