Shrimp Spring Rolls with Cucumber-Yogurt Dip

Name: Shrimp Spring Rolls with Cucumber-Yogurt Dip
Prep time: 10 min
Cook time: 12 min
Yield: 16
Ingredients: Cucumber-Yogurt Dip; 1 (4-inch) piece hothouse cucumber, finely diced; 1/3 cup lowfat plain yogurt; 1/3 cup mayonnaise; 1 teaspoon fresh lemon juice; 1/4 teaspoon hot chili oil; Spring Rolls; 1 medium shallot, roughly chopped; 2 cloves garlic, peeled; 1 large carrot, peeled, and cut into 2-inch pieces; 1 cup (3 1/2 ounces) assorted mushrooms, such as shiitake, cremini, and button; 3/4 pound medium shrimp, peeled and deveined; 2 tablespoons sugar; 2 tablespoons soy sauce; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 16 spring roll wrappers; 1 egg, beaten; 1 1/2 cups cooked cellophane noodles or bean threads, cut into 2-inch pieces; Vegetable oil, for frying

Shrimp Spring Rolls with Cucumber-Yogurt Dip was pinched from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/shrimp-spring-rolls-with-cucumber-yogurt-dip-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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Cucumber-Yogurt Dip

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1 (4-inch) piece hothouse cucumber, finely diced

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1/3 cup lowfat plain yogurt

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1/3 cup mayonnaise

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1 teaspoon fresh lemon juice

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1/4 teaspoon hot chili oil

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Spring Rolls

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1 medium shallot, roughly chopped

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2 cloves garlic, peeled

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1 large carrot, peeled, and cut into 2-inch pieces

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1 cup (3 1/2 ounces) assorted mushrooms, such as shiitake, cremini, and button

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3/4 pound medium shrimp, peeled and deveined

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2 tablespoons sugar

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2 tablespoons soy sauce

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1/2 teaspoon kosher salt

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1/2 teaspoon freshly ground black pepper

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16 spring roll wrappers

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1 egg, beaten

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1 1/2 cups cooked cellophane noodles or bean threads, cut into 2-inch pieces

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Vegetable oil, for frying

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