1/2 lb pork, boneless, cut julienne
1 each onion, small, sliced
1 cup cabbage, green or chinese *
2 tbsp vegetable oil
1/2 cup mushrooms, sliced
1/4 cup sprouts, bean or alfalfa
1/4 cup currants
1/4 cup almonds, slivered
1 tsp cornstarch
2 tbsp sherry, dry
1 tbsp soy sauce
1/2 tsp ginger
12 each egg roll wrappers, abt 6 sq
1 ; oil for deep fat frying
GINGER APRICOT SAUCE
1/4 cup apricots, dried (abt. 10)
1/4 cup sugar
1 tsp ginger
1/4 tsp salt
1 tbsp lemon juice
A Recipe for
Appetizer Egg Rolls
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This Recipe for Appetizer Egg Rolls is one of thousands in the Recipes-to-go Egg Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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Herb Tip |
This is a recipe for Appetizer Egg Rolls from the recipe cookbook of Recipes-to-go (Egg)
Herb Tip |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Food Tip |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
* 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.
Serves: 8
Appetizer Egg Rolls Recipe brought to you by Recipes To-Go