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1
In a small skillet over medium high heat, brown the ground pork.
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2
When pork is browned remove skillet from heat.
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3
In a large skillet over medium heat, heat 2 tablespoons of the olive oil.
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4
Add mushrooms, sherry and soy sauce and season with salt and pepper.
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5
Cover the skillet and cook over medium heat, stirring a few times, until the mushrooms have released their liquid and are tender (about 8-10 minutes).
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6
Then uncover skillet and cook 5 or 6 minutes longer, stirring occasionally, until theyre browned.
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7
Remove from heat and set aside.
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8
In a small skillet over low heat, heat 2 teaspoons of olive oil.
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9
Add garlic, lemongrass, chile, shallots and 1 tablespoon of the ginger.
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10
Cook over low heat, stirring occasionally, until the vegetables are golden brown.
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11
This will take about 6-7 minutes.
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12
Add the lemon zest (or juice, if using), then stir the mixture into the mushrooms, along with the browned pork.
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13
Set aside.
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14
Prepare the creamy ginger sauce: In a blender, puree the Greek yogurt, olive oil, tarragon, lime juice, vinegar and the remaining 1 1/2 teaspoons of ginger, until smooth.
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15
Season with salt and pepper to taste.
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16
Refrigerate until ready to use.
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17
To prepare the rolls: Preheat the oven to 400 degrees F.
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18
Place an egg roll wrapper on your work surface with one corner pointing at you.
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19
Add 2-3 tablespoons of filling into a 2x4-inch rectangle just below the horizontal diagonal line that connects the right and left corners.
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20
Take the corner nearest you and fold it over the filling, rolling it away from you so that the filling is completely encased in wrapper.
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21
Fold the right and left corners in toward the center, keeping it snug, but not so tight that the wrapper breaks.
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22
Continue rolling until you have 2-inches of the last corner left.
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23
Paint the edges of the last corner with a bit of the beaten egg, then quickly roll up the egg roll (this will help hold it together).
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24
Set it on a lightly greased or parchment paper-lined baking tray, seam side down.
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25
Lightly brush the top of the roll with beaten egg.
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26
Repeat with the remaining wrappers and filling.
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27
Bake for 8-10 minutes, until theyre beginning to brown.
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28
Then flip them over and bake another 8-10 minutes.
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29
For added crispness you can put the egg rolls under the broiler for 1-2 minutes at the end of the bake time.
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30
If you do this just make sure to check every 20-30 seconds to make sure they dont burn.
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31
Remove from oven.
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32
Cut the rolls in half on the diagonal, wrap them in lettuce leaves and serve with the ginger sauce.
