Appetizer Egg Rolls
Gather your friends together and munch on these tasty egg rolls with a delicious apricot dipping sauce.
Recipe Ingredients:
1/2 cup dried apricot, chopped2 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
Cooking Directions:
- 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, purée until smooth; set a side.
- Egg Rolls: Sauté 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.
Makes 24 appetizers.