Appetizer 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
 
  * 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 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.