Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Pork; Boneless, Cut Julienne 1/4 c Almonds; Slivered
1 ea Onion; Small, Sliced 1 t Cornstarch
1 c Cabbage; Green Or Chinese * 2 T Sherry; Dry
2 T Vegetable Oil 1 T Soy Sauce
1/2 c Mushrooms; Sliced 1/2 t Ginger
1/4 c Sprouts; Bean Or Alfalfa 12 ea Egg Roll Wrappers; Abt 6" Sq
1/4 c Currants 1 x ;Oil For Deep Fat Frying

--------------------GINGER APRICOT SAUCE-------------------------
1/4 c Apricots; Dried (Abt. 10) 1/4 t Salt
1/4 c Sugar 1 T Lemon Juice
1 t Ginger

* 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 browining. 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, uncoverd, 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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