Shrimp Spring Rolls with Cucumber-Yogurt Dip - Vietnamese Recipes
Shrimp Spring Rolls with Cucumber-Yogurt Dip is It can be enjoyed any time, but it is especially good for The Super Bowl. It is a budget friendly recipe for fans of Vietnamese…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fooddiez.com.
Cooking tools:
- Food processor
- Deep-fry thermometer
- High-sided saucepan
- Pastry brush
- Parchment paper
- Baking sheet
- Mixing bowl
- Measuring spoon
- Stove
- Tongs
- Paper towel
- Chef's knife
- Cutting board
- Serving platter
- Refrigerator
Ingredients
- 1 teaspoon 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 teaspoon 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
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