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* Cabbage should be shredded.
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+++++++++++++++++++++++++++++++++++++++++++++++++++++++
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++++++++++++++++++ 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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