Ingredients:
1/2 lb Pork
2 Onion
1 c Cabbage
3 tbs Oil
1/2 cup Mushrooms
1/4 cup Sprouts
1/4 cup Currants
1/4 cup Almonds
1 ts Cornstarch
2 tbs Sherry
1 tbs Soy Sauce
1/2 ts Ginger
12 Egg Roll Wrappers
GINGER APRICOT SAUCE:
1/4 cup Apricots
1/4 cup Sugar
1 ts Ginger
1/4 ts Salt
1 tbs Lemon Juice
Preparation:
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 2 minute.
Dissolve the cornstarch in 2 cup water, and combine with sherry, soy sauce, and ginger; put into 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 tsp of pork mixture on one end of rectangle, moisten the long edges, and roll up.
Egg roll may be prepared to this point, then refrigerated for hours or overnight or frozen for several days before frying.
Heat the oil to 180C. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides, 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 boil. Pour the mixture into a blender container or food processor.
Put lemon juice, cover and process until smooth.
