Appetizer Egg Rolls Recipe
12 pcs. Egg Roll Wrappers, around 6 inches/side square shaped
1/2 lb. julienned boneless Pork
1 tbsp. Soy Sauce
2 tbsps. dry sherry
1/4 cup of Alfalfa or Bean sprouts
1 sliced small Onion
1/2 tsp. Ginger
1 cup of Chinese or Green Cabbage, shredded
2 tbsps. Vegetable Oil
1/2 cup of sliced Mushrooms
1/4 cup of Currants
1/4 cup of slivered Almonds
1 tsp. Cornstarch
Oil for deep frying
For the Ginger Apricot Sauce:
1/4 cup of dried apricots (around 10 pieces)
1/4 cup of Sugar
1 tsp. Ginger
1/4 tsp. Salt
1 tbsp. juice of the Lemon
In a skillet, heat oil then saute pork, cabbages, and onions until they are light brow. Next, add in bean sprouts, mushrooms, almonds & currants then continue to saute for about 1 min.
Cornstarch should be dissolved in 2 tbsps. of water then combine it with ginger, soy sauce & sherry then add this to sauteed pork mixture then bring to a boil and stir it often,
Take it off the heat then let it cool. Egg wrappers should be stacked together and cut to form rectangles. Then to make the egg rolls, just put a big tsp. of the pork mix on 1 end of the rectangle and moisten up the long edges then roll it up.
Edges should be pressed together in order to seal it up.
(Egg rolls can be pre prepared up to this point and can be stored refrigerated for a couple of hours or freeze them up so they can be stored for a couple of days).
When ready to fry, thaw out the rolls if they are frozen prior to frying them up. Heat oil to around 375′ F then fry up the rolls 4 or 5 at one time just until they crisp up and turn golden brown (4-5 mins.).
Drain the rolls on some pape towels and they should be kept warm. Rolls should be served together with the Ginger Apricot sauce.
To make the sauce: In a saucepan, mix together sugar, salt, ginger and apricots with about 3/4 cup of water then bring the mixture to a boil.
Then lower the heat then continue to cook it simmering without any cover for about 5 mins. then pour mixture in a food processor or blender. Next add in juice of the lemon then process it covered until it smoothens up.
Serve the sauce warm together with the egg rolls.
