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LOCATION: Recipes >> Asian >> Eggrolls 09

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Appetizer Egg Rolls
Yield: 8 servings

1/2 lb boneless pork, cut julienne
1 onion, sliced
1 cup Chinese cabbage, shredded
2 Tbsp vegetable Oil
1/2 cup mushrooms, Sliced
1/4 cup sprouts, Bean Or Alfalfa
1/4 cup currants
1/4 cup almonds, Slivered
1 tsp cornstarch
2 Tbsp sherry
1 Tbsp soy sauce
1/2 tsp ginger
12 egg roll wrappers
oil for deep frying

1/4 cup dried apricots
1/4 cup sugar
1 tsp ginger
1/4 tsp salt
1 Tbsp lemon Juice

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 Tbsp
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.

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.


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