Ingredients Jump to Instructions ↓

  1. 1/2 cup dried apricot, chopped

  2. 2 tablespoons granulated sugar

  3. 1 teaspoon ginger

  4. 1/4 teaspoon salt

  5. 3/4 cup water

  6. 1 teaspoon lemon juice

  7. 1/2 pound pork strips, sliced

  8. 1 onion, sliced

  9. 1 cabbage, shredded

  10. 1/2 cup mushroom, sliced

  11. 1/4 cup bean sprouts

  12. 1/4 cup currants

  13. 1/4 cup slivered almonds

  14. 1 teaspoon cornstarch

  15. 2 tablespoons water

  16. 2 tablespoons sherry

  17. 1 tablespoon soy sauce

  18. 12 egg roll wrappers

  19. 4 cups vegetable oil

Instructions Jump to Ingredients ↑

  1. Dipping Sauce: In a saucepan, combine chopped dried apricots, sugar, 1/2 teaspoon ginger, and salt with 3/4 cup water; bring to a boil. Simmer, uncovered, 5 minutes. In a blender or food processor, add lemon juice and apricot mixture, puree until smooth; set a side. Egg Rolls: Saute julienne-sliced pork strips, slice onion, and shredded cabbage in a small amount of hot oil until lightly browned and the vegetables are wilted. Stir in sliced mushrooms, bean sprouts, currants, and slivered almonds. Cook for 1 minute. Dissolve cornstarch in 2 tablespoons hot water, add sherry, soy sauce, with 1/2 teaspoon ginger, mix well, add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Cut eggroll wrappers in half to form rectangles. Forming one at a time, place a heaping teaspoonful of the mixture on one end of rectangle, roll up, and press the edges together to seal. Fry in oil until brown. Serve warm with apricot sauce as dip for the egg rolls.


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