Shrimp Spring Rolls With Cucumber-Yogurt Dip Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 16 servings

3/4 pound medium shrimp, peeled and deveined

1 egg, beaten

1 medium shallot, roughly chopped

1/2 teaspoon kosher salt

16 spring roll wrappers

1/2 teaspoon freshly ground black pepper

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

2 tablespoons soy sauce

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

1/3 cup mayonnaise

Vegetable oil, for frying

2 tablespoons sugar

Spring Rolls

2 cloves garlic, peeled

1/4 teaspoon hot chili oil

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

Cucumber-Yogurt Dip

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

1/3 cup lowfat plain yogurt

1 teaspoon fresh lemon juice

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