* Exported from MasterCook * Egg Rolls Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Pork; Boneless, Cut Julienne
1 Onion; Small, Sliced
1 c Cabbage; Green Or Chinese *
2 tablespoon Vegetable Oil
1/2 c Mushrooms; Sliced
1/4 c Sprouts; Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds; Slivered
1 teaspoon Cornstarch
2 tablespoon Sherry; Dry
1 tablespoon Soy Sauce
1/2 teaspoon Ginger
12 Egg Roll Wrappers; About 6" Square
Oil For Deep Fat Frying
Ginger Apricot Sauce:
1/4 c Apricots; Dried (About. 10)
1/4 c Sugar
1 teaspoon Ginger
1/4 teaspoon Salt
1 tablespoon Lemon Juice* Cabbage should be shredded. 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. Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 569 Calories (kcal); 28g Total Fat; (41% calories from
fat); 3g Protein; 84g Carbohydrate; 0mg Cholesterol; 1566mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit;
5 1/2 Fat; 3 1/2 Other Carbohydrates
| 
