1/2 pound pork; boneless (cut julienne)
12 each egg rool wrappers (abt 6" sq, oil for deep fat fry, ginger apricot sauce)
1 each onion; small (sliced)
1 cup cabbage (green or chinese)
1/2 cup mushrooms (sliced)
1/4 cup sprouts (bean or alfalfa)
1/4 cup currants
1/4 cup almonds (slivered)
1/4 cup apricots (dried "abt. 10")
1/4 cup sugar
1 teaspon cornstarch
1/2 teaspon ginger
1 teaspon ginger
1/4 teaspon salt
1 tablespoon lemon juice
2 tablespoons sherry (dry)
1 tablespoons soy sauce
2 tablespoons vegetable oil
* cabbage should be shredded
Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in tht mushrooms, bean sprouts, currants, and almond and saute, stirring for 1 minute. Disolve 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 rectangless. 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 ang crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls onces. 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.