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Tips for making great egg rolls.

Don't wrap the egg rolls immediately allow the filling time to cool.

Deep fry egg rolls within 30 minutes of wrapping them to prevent them drying too much.

Try and prepare vegetables in advance.

Use fresh meat and well drain excess juice.

Preheat the oil to 375 degrees F. (190 degrees C). Slide each egg roll into the hot oil, one at a time without over filling the fryer or wok.

Drain the deep fried egg rolls on a deep frying rack, in a colander, or on a cooking sheet lined with paper towels. Place side by side and not on top of one another.

You can freeze egg rolls, either before or after deep-frying. Wrap the cooled egg rolls in aluminum foil and seal in a plastic bag in the freezer. Thaw uncooked egg rolls in the refrigerator before reheating briefly in the oven or quickly deep fry them again.

Ingredients:

1/2 pound Pork - Boneless Cut Julienne - (A Julienne style cut, also called a "matchstick", is a type of cut that makes a long thin strip. It can be used to make foods look stylish on the plate, and to ensure that foods will be cooked evenly and thoroughly.)

1 Onion Small Sliced

1 cup Cabbage Green Or Chinese

2 tablespoons Vegetable Oil

1/2 cup Mushrooms Sliced

1/4 cup Sprouts Bean Or Alfalfa

1/4 cup Currants

1/4 cup Almonds Slivered

1 teaspoon Cornstarch

2 tablespoons Sherry Dry

1 tablespoon Soy Sauce

1/2 teaspoon Ginger

12 each Egg Roll Wrappers 6" Sq

Oil For Deep Fat Fry

Ingredients for the ginger and apricot eggroll sauce:

1/4 cup Apricots Dried (Abt. 10)

1/4 cup Sugar

1 teaspoon Ginger

1/4 teaspoon Salt

1 tablespoon Lemon Juice

Cabbage should be shredded.

Cooking Method:

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 browning. 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.

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, uncovered, 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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