Busters Recipes

Egg Rolls

1/2 lb Pork; Boneless, Cut Julienne
1 Onion; Small, Sliced
1 c Cabbage; Green Or Chinese *
2 tb Vegetable Oil
1/2 c Mushrooms; Sliced
1/4 c Sprouts; Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds; Slivered
1 ts Cornstarch
2 tb Sherry; Dry
1 tb Soy Sauce
1/2 ts Ginger
12 Egg Roll Wrappers; Abt 6" Sq
Oil For Deep Fat Frying

GINGER APRICOT SAUCE

1/4 c Apricots; Dried (Abt. 10)
1/4 c Sugar
1 ts Ginger
1/4 ts Salt
1 tb Lemon Juice

GINGER APRICOT SAUCE

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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