Shrimp Spring Rolls with Cucumber Yogurt Dip

Ingredients

• 1 (4-inch) piece hothouse cucumber, finely diced
• 1/3 cup lowfat plain yogurt
• 1/3 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon hot chili oil
• Spring Rolls
• 1 medium shallot, roughly chopped
• 2 cloves garlic, peeled
• 1 large carrot, peeled, and cut into 2-inch pieces
• 1 cup (3 1/2 ounces) assorted mushrooms, such as shiitake, cremini, and button
• 3/4 pound medium shrimp, peeled and deveined
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 16 spring roll wrappers
• 1 egg, beaten
• 1 1/2 cups cooked cellophane noodles or bean threads, cut into 2-inch pieces
• Vegetable oil, for frying

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