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FareShare Gazette Recipes --January 2001 - E's



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Egg Rolls

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                      * Exported from MasterCook *
                                Egg Rolls
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2            lb  Pork; Boneless, Cut Julienne
  1                     Onion; Small, Sliced
  1                  c  Cabbage; Green Or Chinese *
  2         tablespoon  Vegetable Oil
     1/2             c  Mushrooms; Sliced
     1/4             c  Sprouts; Bean Or Alfalfa
     1/4             c  Currants
     1/4             c  Almonds; Slivered
  1           teaspoon  Cornstarch
  2         tablespoon  Sherry; Dry
  1         tablespoon  Soy Sauce
     1/2      teaspoon  Ginger
  12                    Egg Roll Wrappers; About 6" Square
                        Oil For Deep Fat Frying
                        Ginger Apricot Sauce:
     1/4             c  Apricots; Dried (About. 10)
     1/4             c  Sugar
  1           teaspoon  Ginger
     1/4      teaspoon  Salt
  1         tablespoon  Lemon Juice
* 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 browning. 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, uncovered, for 5 minutes. Pour the mixture into a blender 
container or food processor. Add lemon juice, cover and process until 
smooth. Serve warm.
Contributed to the FareShare Gazette by Sundarah
<>; 1 January, 2001.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 569 Calories (kcal); 28g Total Fat; (41% calories from 
fat); 3g Protein; 84g Carbohydrate; 0mg Cholesterol; 1566mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 
5 1/2 Fat; 3 1/2 Other Carbohydrates


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