Prawn spring rolls with cucumber-yoghurt dip Recipe | Food Network UK

Ingredients

• 1 (10-cm) piece cucumber, finely diced
• 1/3 cup low fat natural yoghurt
• 1/3 cup mayonnaise
• 1 tsp fresh lemon juice
• 1/4 tsp hot chilli oil
• 1 medium shallot, roughly chopped
• 2 cloves garlic, peeled
• 1 large carrot, peeled, cut into 5-cm pieces
• 1 cup (100g) assorted mushrooms, such as shiitake, cremini, button
• 350g medium prawns, peeled, deveined
• 2 tbsps sugar
• 2 tbsps soy sauce
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 16 spring roll wrappers
• 1 egg, beaten
• 1 1/2 cups cooked cellophane or bean thread noodles, cut into 5-cm pieces
• Vegetable oil, for frying