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Heat oil in a sauté pan over medium-high heat and add onions.
Cook for 3 minutes, until softened, then add garlic; sauté 2 to 3 minutes.
Add corn and sauté for 4 to 5 minutes, until corn is tender.
Add lettuce and cook for 3 minutes, until wilted. Add salt and pepper. Set aside to cool for 5 minutes.
Add goat cheese and stir until well combined.
Cut wrappers in half diagonally, forming two triangles. With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle and shape filling into a thin log.
Fold left and right corners of wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside.
Place on a tray, seam side down. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
Heat 1½ inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365 degrees.
Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.
Place oil, vinegar, lemon juice, sambal olek, honey, garlic and curry powder in a blender. Process until smooth.
Add dill, and stir to combine.
Serve vinaigrette with Crispy Savanna Rolls.