*  Exported from  MasterCook  *
                            APPETIZER EGG ROLLS
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Pork -- Boneless, Cut
    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
                         -----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.
   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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