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

* Cabbage should be shredded.
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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 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, uncoverd, for 5 minutes. Pour the mixture
into a blender container or food processor. Add lemon juice, cover and
process until smooth. Serve warm.