Remove the earthy stalk from the mushrooms, wash them, cut them into brunoise.
Peel and wash the carrot. Cut it into fine julienne strips and blanch it for 5 minutes in salted boiling water. Refresh, book.
Cut the ham into small cubes and the prawns in the same way.
In a small sauté pan, sweat the button mushroom brunoise in butter for 5 minutes. Book.
In a salad bowl, combine all the ingredients, as well as the peanuts, the herbs (except the chervil) and 100 g of salad, salt and pepper to taste (taste. Add the whole egg. Mix everything well.
Cut strips in the puff pastry, put the value of a tablespoon of stuffing and roll, folding the edges inside the roll. Reserve on a platter.
Put the oil in a pan. When it is very hot, throw in the spring rolls. Let it fry for 3 minutes on one side and 3 minutes on the other. Remove to absorbent paper and keep warm.
Arrange the remaining 100 g of salad on 4 plates. Place the spring rolls on top and sprinkle with a squeeze of lemon. Sprinkle with chopped chervil.
Jayne's tip:This appetizer is delicious (and one of my favorites). You can prepare the spring rolls two hours in advance, as long as they are well covered and not touching each other. Fry them just before serving. You can dress the salad beforehand with a vinaigrette.