Appetizer Egg Rolls

 1.INGREDIENTS

 1/2  pound         Pork; Boneless — Cut Julienne

   1      each          Onion; Small — Sliced

   1      cup           Cabbage — Green Or Chinese *

   2      tablespoons   Vegetable Oil

     1/2  cup           Mushrooms — Sliced

     1/4  cup           Sprouts — Bean Or Alfalfa

     1/4  cup           Currants

     1/4  cup           Almonds — Slivered

   1      teaspoon      Cornstarch

   2      tablespoons   Sherry — Dry

   1      tablespoon    Soy Sauce

     1/2  teaspoon      Ginger

  12      each          Egg Roll Wrappers — Abt 6" Sq

                         – Oil For Deep Fat Fry

                        —–GINGER APRICOT SAUCE—–

     1/4  cup           Apricots — Dried (Abt. 10)

     1/4  cup           Sugar

   1      teaspoon      Ginger

     1/4  teaspoon      Salt

   1      tablespoon    Lemon Juice

* Cabbage should be shredded.

 ++++++++++++++++++

2 COOKING DIRECTIONS

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 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.

Related posts:

1. Vegetable Summer Rolls
2. Old Chinatown Pork Burgers
3. Italian Appetizer Wedges
4. Egg Substitutes
5. Appetizer Cheese Ball

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Posted by Sandy Bloom on Mar 2 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry