Gather your friends together and munch on these tasty egg rolls with a delicious apricot dipping sauce.

Appetizer Egg Rolls

1/2 cup dried apricot, chopped
2 tablespoons granulated sugar
1 teaspoon ginger
1/4 teaspoon salt
3/4 cup water
1 teaspoon lemon juice
1/2 pound pork strips, sliced
1 onion, sliced
1 cabbage, shredded
1/2 cup mushroom, sliced
1/4 cup bean sprouts
1/4 cup currants
1/4 cup slivered almonds
1 teaspoon cornstarch
2 tablespoons water
2 tablespoons sherry
1 tablespoon soy sauce
12 egg roll wrappers
4 cups vegetable oil

1. Dipping Sauce: In a saucepan, combine chopped dried apricots, sugar, 1/2 teaspoon ginger, and salt with 3/4 cup water; bring to a boil. Simmer, uncovered, 5 minutes. In a blender or food processor, add lemon juice and apricot mixture, puree until smooth; set a side.
2. Egg Rolls: Saute julienne-sliced pork strips, slice onion, and shredded cabbage in a small amount of hot oil until lightly browned and the vegetables are wilted. Stir in sliced mushrooms, bean sprouts, currants, and slivered almonds. Cook for 1 minute.
3. Dissolve cornstarch in 2 tablespoons hot water, add sherry, soy sauce, with 1/2 teaspoon ginger, mix well, add to the pork mixture and bring to a boil, stirring. Remove from heat and cool.
4. Cut eggroll wrappers in half to form rectangles. Forming one at a time, place a heaping teaspoonful of the mixture on one end of rectangle, roll up, and press the edges together to seal.
5. Fry in oil until brown.
6. Serve warm with apricot sauce as dip for the egg rolls.

Makes 24 appetizers.