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Appetizer Egg Rolls Recipe - pork

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pork onion cabbage vegetable oil mushrooms sprouts currants cornstarch sherry soy sauce ginger egg roll wrappers Abt sugar ginger salt Lemon Juice Cabbage
Viewed: 55 - Published at: 6 years ago

Ingredients

  • 1/2 lb Pork, Boneless, Cut Julienne
  • 1 x Onion, Small, Sliced
  • 1 c. Cabbage, Green Or possibly Chinese *
  • 2 tsp Vegetable Oil
  • 1/2 c. Mushrooms, Sliced
  • 1/4 c. Sprouts, Bean Or possibly Alfalfa
  • 1/4 c. Currants
  • 1/4 c. Almonds, Slivered
  • 1 tsp Cornstarch
  • 2 tsp Sherry, Dry
  • 1 tsp Soy Sauce
  • 1/2 tsp Ginger
  • 12 x Egg Roll Wrappers, Abt 6" Sq
  • 1 x ,Oil For Deep Fat Frying
  • 1/4 c. Apricots, Dry (Abt. 10)
  • 1/4 c. Sugar
  • 1 tsp Ginger
  • 1/4 tsp Salt
  • 1 tsp Lemon Juice Cabbage should be shredded.

Method

  • Saute/fry the pork, onion, and cabbage in warm oil till lightly browned.
  • Stir in the mushrooms, bean sprouts, currants, and almonds and saute/fry, stirring for 1 minute.
  • Dissolve the cornstarch in 2 Tablespoons water, and combine with sherry, soy sauce, and ginger; add in to the pork mix and bring to a boil, stirring.
  • Remove from heat and cold.
  • Stack the egg roll wrappers and cut in half to create rectangles.
  • Forming one roll at a time, place a heaping a teaspoonful of pork mix 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 hrs or possibly overnight or possibly frzn for several days before frying.
  • Adjust time for browining.
  • If rolls are frzn, let them thaw before cooking.
  • Heat the oil to 375 degrees F. and fry the egg rolls, 4 or possibly 5 at a time, till golden and crisp on all sides.
  • Frying will take about 4 to 5 min; turn rolls once.
  • Drain on paper towels and keep hot while frying the remaining rolls.
  • Serve with hot Ginger Apricot Sauce.
  • GINGER APRICOT
  • SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 c. water in a small saucepan and bring to a boil.
  • Reduce heat and simmer, uncoverd, for 5 min.
  • Pour the mix into a blender container or possibly food processor.
  • Add in lemon juice, cover and process till smooth.
  • Serve hot.

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