Appetizer egg rolls
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Appetizer egg rolls
  Rolls    Appetizers    Eggs  
Last updated 6/12/2012 12:57:48 AM. Recipe ID 20461. Report a problem with this recipe.
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      Title: Appetizer egg rolls
 Categories: Appetizers, Cheese/eggs, Meats
      Yield: 8 servings
    1/2 lb Pork; Boneless, Cut Julienne
      1 ea Onion; Small, Sliced
      1 c  Cabbage; Green Or Chinese *
      2 T  Vegetable Oil
    1/2 c  Mushrooms; Sliced
    1/4 c  Sprouts; Bean Or Alfalfa
    1/4 c  Currants
    1/4 c  Almonds; Slivered
      1 t  Cornstarch
      2 T  Sherry; Dry
      1 T  Soy Sauce
    1/2 t  Ginger
     12 ea Egg Roll Wrappers; Abt 6" Sq
      1 x  ;Oil For Deep Fat Frying

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

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Recipe ID 20461 (Apr 03, 2005)

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