MMMMM----- from Cheshire’s Crafts & Cuisine
       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 S
     1/4 c  Currants                                 ;Oil For Deep Fat Frying
 MMMMM--------------------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.