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Recipe Name: Appetizer Egg Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 8

1/2 Pound(s) Pork, Boneless Cut Julienne
1 Onion, small sliced
1 Cup(s) Cabbage, Green Or Chinese *
2 Tablespoon(s) Vegetable oil
1/2 Cup(s) Mushrooms, sliced
1/4 Cup(s) Sprouts, Bean Or Alfalfa
1/4 Cup(s) Currants
1/4 Cup(s) Almonds, slivered
1 Teaspoon(s) Cornstarch
2 Tablespoon(s) Sherry, Dry
1 Tablespoon(s) Soy sauce
1/2 Teaspoon(s) Ginger
12 Egg Roll Wrappers, Abt 6" Sq
Oil For Deep Fat Frying
1/4 Cup(s) Apricots, Dried Abt. 10
1/4 Cup(s) Sugar
1/4 Teaspoon(s) Salt
1 Tablespoon(s) 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 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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 223
Calories From Fat: 148
Total Fat: 16.6g
Cholesterol: 18mg
Sodium: 321.7mg
Potassium: 176.8mg
Carbohydrates: 13.4g
Fiber: 1.1g
Sugar: 10.3g
Protein: 5g

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