Appetizer Egg Rolls

Directions

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