1. Add the ground pork and the oyster mushrooms to a large mixing bowl. Add the sesame oil, soy sauce, and black pepper to the bowl. Using your hands, mix all the ingredients together until everything is well incorporated. Take a small amount of meat and make a meatball. If the meat easily holds its shape and has a smooth texture, it is sufficiently mixed. 00:21
2. Lay out a lumpia wrapper on a flat surface or cutting board. Add a small amount, roughly two ounces, of filling to the wrapper and spread it into a thin line towards the back of the wrapper. 02:33
3. To wrap the egg roll, fold the back edge of the wrapper over the filling and tuck it under the filling. Roll the wrapper with the filling until about half of the wrapper is left unrolled. Fold the open ends of the roll in toward the center and continue to roll the wrapper until all that remains is a small flap. Using your fingers, wash the edge of the flap with the whisked egg and then fold the flap over the roll, pressing down gently to seal. 03:49
4. Place a sauté pan over medium-high heat and fill the pan with about an inch of oil. When the oil is hot and just begins to smoke, carefully add the egg roll, seal-side down to the pan. Let the egg roll fry for four to five minutes total, or about two minutes on each side. 04:21
5. Check to see if the meat in the egg roll is fully cooked by cutting the roll in half. The pork should be mostly opaque with a slight pink coloring in the center. 07:30
What You'll Need
- Large mixing bowl
- Disposable glove (optional)
- Sauté pan
- Paring knife
- Cutting board
- Ground pork (1 pound)
- Oyster mushrooms, diced (1 cup)
- Lumpia wrappers
- Soy sauce (2 tablespoons)
- Sesame oil (1 1/2 tablespoons)
- Black pepper to taste
- Sweet and sour sauce for garnish
- Vegetable slaw for garnish
- Egg, whisked (1)
The term “egg roll” refers to several different types of rolled foods in various countries. The type of egg roll that Chef Carlo makes in this tutorial is called lumpia and has origins in China. Lumpia were brought by Chinese immigrants to Southeast Asia where they became popular in Indonesia and the Philippines.
Chef Carlo tests the temperature and doneness of the meat inside the egg roll by inserting a thin barbeque fork into the meat and testing the temperature of the meat against his skin. If the fork feels slightly warmer than body temperature, it needs to cook longer. If it feels hot, but not scalding, the meat should be done cooking.
Chef Carlo uses French feuilles de brick pastry wrappers to make his egg rolls, but mentions any egg roll wrapper or even filo dough may be used instead. Egg roll wrappers can be purchased at any specialty Asian food store.