Gather your friends together
and munch on these tasty egg rolls. Serve with apricot sauce.
Appetizer
Egg Rolls
1/2 cup dried apricot,
chopped
2 tablespoons granulated sugar
1 teaspoon ginger
1/4 teaspoon salt
3/4 cup water
1 teaspoon lemon juice
1/2 pound pork strips, sliced
1 onion, sliced
1 cabbage, shredded
1/2 cup mushroom, sliced
1/4 cup bean sprouts
1/4 cup currants
1/4 cup slivered almonds
1 teaspoon cornstarch
2 tablespoons water
2 tablespoons sherry
1 tablespoon soy sauce
12 egg roll wrappers
4 cups vegetable oil
Dipping Sauce: In a saucepan,
combine chopped dried apricots, sugar, 1/2 teaspoon ginger, and
salt with 3/4 cup water; bring to a boil. Simmer, uncovered,
5 minutes. In a blender or food processor, add lemon juice and
apricot mixture, puree until smooth; set a side.
Egg Rolls: Saute julienne-sliced
pork strips, slice onion, and shredded cabbage in a small amount
of hot oil until lightly browned and the vegetables are wilted.
Stir in sliced mushrooms, bean sprouts, currants, and slivered
almonds. Cook for 1 minute.
Dissolve cornstarch in
2 tablespoons hot water, add sherry, soy sauce, with 1/2 teaspoon
ginger, mix well, add to the pork mixture and bring to a boil,
stirring. Remove from heat and cool.
Cut eggroll wrappers in
half to form rectangles. Forming one at a time, place a heaping
teaspoonful of the mixture on one end of rectangle, roll up,
and press the edges together to seal.
Fry in oil until brown.
Serve warm with apricot
sauce as dip for the egg rolls.
