Appetizer Egg Rolls
Submitted by TRIC
Appetizer egg rolls stuffed with pork, cabbage, bean sprouts, currants, and slivered almonds, fried golden and served with a warm ginger apricot dipping sauce. Make-ahead friendly.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
50 minThese aren’t your average egg rolls. The filling adds currants and slivered almonds to the classic pork-cabbage-mushroom base, which gives each bite a subtle sweetness and crunch you don’t find in takeout versions.
The ginger apricot dipping sauce is the move that ties it all together. Dried apricots simmer with sugar, ginger, and a splash of lemon juice, then get blended smooth and served warm. It’s sweet, tangy, and slightly spicy — exactly the counterpoint these crispy rolls need.
The wrappers get cut in half before filling to create smaller rectangles, which means you end up with appetizer-sized rolls that are easy to pass at a party.
This is an excellent make-ahead appetizer. Roll and seal them, then refrigerate for several hours or freeze for several days. Let frozen rolls thaw before frying.
Kitchen Tips
- Keep the oil temperature steady; dropping below the target temperature makes the rolls greasy rather than crispy
- Fry in batches of 4 to 5 so the oil recovers temperature between batches
- Don’t overfill — a heaping teaspoon per roll is plenty; too much filling and they burst
- Moisten the edges of the wrapper well before rolling so the seam stays sealed in the hot oil
Variations
- Swap currants for raisins if currants are hard to find; the flavor is similar
- Make the rolls vegetarian by swapping pork for firm tofu or finely chopped shiitake mushrooms
Ingredients
Directions
Sauté the pork, onion, and cabbage in hot oil until lightly browned.
Stir in the mushrooms, bean sprouts, currants, and almonds and sauté, stirring for 1 minute.
Dissolve the cornstarch in 2 tablespoons 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℉ (190℃) Fahrenheit 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 ¾ 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.
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