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1
To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt.
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2
Mix well.
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3
Cover and refrigerate up to a week.
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4
To make the spring rolls: Combine butter and garlic in a saute pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned.
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5
Add oyster mushrooms, shiitake mushrooms, chili and salt to taste.
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Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes.
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Add lemon zest, ginger and chervil or tarragon, and saute 1 minute.
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8
Remove from heat and spread across a small plate.
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9
Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.
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10
Place a spring roll wrapper in front of you, like a diamond, so a point faces you.
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11
Lightly brush the four corners of the wrapper with beaten egg yolk.
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12
Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper.
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13
Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed.
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14
Repeat to make 8 rolls.
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15
In a deep fryer, wok or skillet, heat oil to 350 degrees.
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16
Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes.
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17
Remove with slotted spoon.
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18
Drain on paper towels.
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19
If desired, season lightly with salt and white pepper.
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20
Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates.
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21
Place 2 lettuce leaves on each plate, place a spring roll on each leaf.
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22
Wrap spring rolls in the lettuce and dip.
