• Vegetarian

Ingredients

1. 3 tablespoons unsalted butter
2. 1/2 pound oyster mushrooms, cut into 1/2-inch pieces
3. 1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
4. 1/2 pound cremini mushrooms, sliced 1/4 inch thick
5. 2 tablespoons Shaoxing wine or dry sherry
6. 2 tablespoons soy sauce
7. Salt and freshly ground pepper
8. 2 tablespoons extra-virgin olive oil
9. 2 garlic cloves, thinly sliced
10. 1 plump lemongrass stalk, tender white inner bulb only, minced
11. 1 red Thai chile, minced
12. 1 medium shallot, minced
13. 1 tablespoon plus 1 1/2 teaspoons minced fresh ginger
14. 1/2 teaspoon finely grated lemon zest
15. 10 thin egg roll or spring roll wrappers
16. 1 large egg, beaten
17. 1/4 cup mayonnaise
18. 1/4 cup vegetable oil, plus more for frying
19. 1 tablespoon chopped tarragon
20. 1 tablespoon fresh lime juice
21. 1 tablespoon rice vinegar
22. 10 Boston lettuce leaves, halved

Directions

1. In a very large skillet, melt the butter. Add all of the mushrooms, the wine and soy sauce and season with salt and pepper. Cook over high heat, stirring, for 1 minute. Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes. Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.
2. In a small skillet, heat the olive oil. 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. Add the lemon zest, then stir the mixture into the mushrooms.
3. On a work surface, lightly brush an egg roll wrapper with the beaten egg. 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. Lightly flatten the roll and brush it with the beaten egg. Repeat with the remaining wrappers and filling.
4. 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. Season with salt and pepper.
5. Line a baking sheet with paper towels. In a medium skillet, heat 1 inch of vegetable oil to 250°. Add 3 or 4 spring rolls and fry gently until nicely browned, about 1 minute per side. Drain on the prepared baking sheet and repeat the frying with the remaining spring rolls.
6. Cut the rolls in half on the diagonal, wrap them in lettuce leaves and serve right away with the ginger sauce.

Make Ahead

The spring rolls can be assembled and refrigerated for up to 4 hours. Bring them to room temperature before frying, about 30 minutes.