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Shrimp Spring Rolls with Cucumber-Yogurt Dip

Food Network
  • minutes
  • Serves 16

INGREDIENTS

3/4 lb

Shrimp, medium

1

Carrot, large

1 1/2 cups

Cellophane noodles or bean threads, cooked

2 cloves

Garlic

1

(4-inch) piece Hothouse cucumber

1 cup

Mushrooms, assorted

1

Shallot, medium

1

Egg

1 tsp

Lemon juice, fresh

1/3 cup

Mayonnaise

2 tbsp

Soy sauce

1/2 tsp

Black pepper, freshly ground

1/4 tsp

Chili oil, hot

1/2 tsp

Kosher salt

2 tbsp

Sugar

1

Vegetable oil

16

Spring roll wrappers

1/3 cup

Yogurt, lowfat plain

1

Spring rolls