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1
In a very large skillet, melt the butter.
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2
Add all of the mushrooms, the wine and soy sauce and season with salt and pepper.
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3
Cook over high heat, stirring, for 1 minute.
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4
Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes.
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5
Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.
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6
In a small skillet, heat the olive oil.
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7
Add the garlic, lemongrass, chile, shallot and 1 tablespoon of the ginger and cook over low heat, stirring occasionally, until the vegetables are golden brown, about 7 minutes.
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8
Add the lemon zest, then stir the mixture into the mushrooms.
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9
On a work surface, lightly brush an egg roll wrapper with the beaten egg.
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10
Spread 1/4 cup of the mushrooms on the lower third of the wrapper; bring the lower edge up and over the filling and roll up, folding in the sides as you go.
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11
Lightly flatten the roll and brush it with the beaten egg.
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12
Repeat with the remaining wrappers and filling.
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13
In a blender, puree the mayonnaise with the 1/4 cup of vegetable oil, the tarragon, lime juice, vinegar and the remaining 1 1/2 teaspoons of ginger until smooth.
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14
Season with salt and pepper.
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15
Line a baking sheet with paper towels.
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16
In a medium skillet, heat 1 inch of vegetable oil to 250.
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17
Add 3 or 4 spring rolls and fry gently until nicely browned, about 1 minute per side.
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18
Drain on the prepared baking sheet and repeat the frying with the remaining spring rolls.
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19
Cut the rolls in half on the diagonal, wrap them in lettuce leaves and serve right away with the ginger sauce.
