Categories: Appetizers, Cheese/eggs, Pork/ham, Chinese 
      Yield: 8 servings 
  
    1/2 lb Pork; Boneless, Cut Julienne      1/4 c  Almonds; Slivered 
      1    Onion; Small, Sliced                1 ts Cornstarch 
      1 c  Cabbage; Green Or Chinese *         2 tb Sherry; Dry 
      2 tb Vegetable Oil                       1 tb Soy Sauce 
    1/2 c  Mushrooms; Sliced                 1/2 ts Ginger 
    1/4 c  Sprouts; Bean Or Alfalfa           12    Egg Roll Wrappers; Abt 6" Sq 
    1/4 c  Currants                                 ;Oil For Deep Fat Frying 
 
----------------------------GINGER APRICOT SAUCE---------------------------- 
    1/4 c  Apricots; Dried (Abt. 10)         1/4 ts Salt 
    1/4 c  Sugar                               1 tb Lemon Juice 
      1 ts Ginger                          
  
  The following may be part of dipping vegatables, and the paragraph was 
  misplaced.  * 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 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, uncov- ered, for 5 minutes. Pour the mixture into a blender 
  container or food processor. Add lemon juice, cover and process until 
  smooth. Serve warm.