===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-18-94 (01:44)             Number: 393
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Appetizer Egg Rolls            Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Appetizer Egg Rolls
 Categories: Appetizers
      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" S
    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.

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  OLX 2.1 TD  I, uh, forgot what I was going to say.

                          VQWK 6.20 [Rev H - 04/04/94]
