-
1
Saute the pork, onion, and cabbage in hot oil until lightly browned.
-
2
Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.
-
3
Dissolve the cornstarch in 2 tablespoons water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
-
4
Remove from heat and cool.
-
5
Stack the egg roll wrappers and cut in half to form rectangles.
-
6
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.
-
7
Press the edges together to seal.
-
8
Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
-
9
Adjust time for browining.
-
10
If rolls are frozen, let them thaw before cooking.
-
11
Heat the oil to 375F (190C) Fahrenheit and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.
-
12
Frying will take about 4 to 5 minutes; turn rolls once.
-
13
Drain on paper towels and keep warm while frying the remaining rolls.
-
14
Serve with warm Ginger Apricot Sauce.
-
15
GINGER APRICOT SAUCE:
-
16
Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil.
-
17
Reduce heat and simmer, uncoverd, for 5 minutes.
-
18
Pour the mixture into a blender container or food processor.
-
19
Add lemon juice, cover and process until smooth.
-
20
Serve warm.
