Shrimp Spring Rolls with Cucumber-Yogurt Dip - Vietnamese Recipes

Ingredients

• 1 teaspoons freshly ground black pepper
• 1 large carrot, peeled, and cut into 2-inch pieces
• 0 teaspoons hot chili oil
• 420 grams cooked cellophane noodles or bean threads, cut into 2-inch pieces
• 4 inches hothouse cucumber, finely diced
• 1 egg, beaten
• 2 cloves garlic, peeled
• 1 teaspoons kosher salt
• 1 teaspoon fresh lemon juice
• 75 milliliters mayonnaise
• 99 grams cup assorted mushrooms, such as shiitake, cremini, and button
• 82 milliliters lowfat plain yogurt
• 1 medium shallot, roughly chopped
• 340 grams shrimp, peeled and deveined
• 2 Tbsps soy sauce
• 16 spring roll wrappers
• 16 servings Spring Rolls
• 2 Tbsps sugar
• 16 servings Vegetable oil, for frying