Pork & Mushroom Egg Rolls with Creamy Ginger Sauce

In a small skillet over medium high heat, brown the ground pork. When pork is browned remove skillet from heat.

In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Add mushrooms, sherry and soy sauce and season with salt and pepper. 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). Then uncover skillet and cook 5 or 6 minutes longer, stirring occasionally, until they’re browned. Remove from heat and set aside.

In a small skillet over low heat, heat 2 teaspoons of olive oil. Add garlic, lemongrass, chile, shallots and 1 tablespoon of the ginger. Cook over low heat, stirring occasionally, until the vegetables are golden brown. This will take about 6-7 minutes. Add the lemon zest (or juice, if using), then stir the mixture into the mushrooms, along with the browned pork. Set aside.

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. Season with salt and pepper to taste. Refrigerate until ready to use.

To prepare the rolls:
Preheat the oven to 400°F.

Place an egg roll wrapper on your work surface with one corner pointing at you. Add 2-3 tablespoons of filling into a 2×4-inch rectangle just below the horizontal diagonal line that connects the right and left corners. 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. Fold the right and left corners in toward the center, keeping it snug, but not so tight that the wrapper breaks. Continue rolling until you have 2-inches of the last corner left. 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). Set it on a lightly greased or parchment paper-lined baking tray, seam side down. Lightly brush the top of the roll with beaten egg. Repeat with the remaining wrappers and filling.

Bake for 8-10 minutes, until they’re beginning to brown. Then flip them over and bake another 8-10 minutes. For added crispness you can put the egg rolls under the broiler for 1-2 minutes at the end of the bake time. If you do this just make sure to check every 20-30 seconds to make sure they don’t burn.

Remove from oven. Cut the rolls in half on the diagonal, wrap them in lettuce leaves and serve with the ginger sauce.