- For the Lemon Soy Dipping Sauce: Combine all ingredients in a medium saucepan over medium heat and whisk constantly until sauce simmers and sugar is dissolved.
- Remove saucepan from the heat and allow to cool. Once cool, whisk in lemon zest.
- For the Lumpia: In a small non-stick skillet over medium heat, add oil and heat until it’s rippling. Add garlic, ginger and green onions, stir several times, turn heat to low and cook slowly until aromatics are very soft, about 5 minutes. Remove from heat and cool to room temperature. Whisk in black pepper and soy sauce.
- In a medium mixing bowl, combine pork and mushrooms with whisked eggs and cooked aromatics. Work pork and mushrooms with your hands to mix, similar to kneading dough. Add water 1 tablespoon at a time, while you mix, until the pork is mixed and looks emulsified.
- Refrigerate for 4 to 24 hours for the pork blend to cool and marinate.
- To Roll Lumpia: Fill a pastry bag fitted with a 1/3” round pastry tip with lumpia filling. Pipe filling in straight line lengthwise along lumpia wrapper leaving a 1 ½” space at both ends.
- Fold the side along the length of the filling over the filling, tuck in both ends, and roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- To Fry Lumpia: Heat oil to 365°F. Using a fryer basket, dip lumpia into oil slowly until just immersed for approximately 30 seconds. After 30 seconds, allow lumpia to drop completely in oil and dry until a deep golden brown. Serve with dipping sauce.
Source: As presented to The Culinary Institute of America and Kikkoman, USA by Chef Andrew Hunter, 2021