Recipe Of The Day: Shrimp Spring Rolls w/ Cucumber Yogurt Dip

Continuing on with our Shrimp theme from yesterday, we wanted to give you a bit of crunch this time with your shrimp. We decided what could possibly be better than some crunchy fried Shrimp Spring Rolls with a cool cucumber yogurt dip?
This recipe is an adaptation from one we picked up years ago from a longtime friend, the cool cucumber dip helps to evoke Earthy flavors and the sweet & saltiness of the shrimp.
Truly refreshing with a cold Heineken or a Rum & Coke (fruit punch for you youngsters please, your time to drink grown up libations will arrive soon enough.)

Cucumber-Yogurt Dip:

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

Directions:

For the Cucumber-Yogurt Dip:

Combine all the ingredients in a small bowl.

Cover and refrigerate until ready to use.

For the Spring Rolls: In the bowl of a food processor, pulse together the shallot, garlic, and carrot until finely chopped.

Add the mushrooms and pulse until coarsely chopped.

Add the shrimp, sugar, soy sauce, salt, and pepper.

Pulse until the shrimp is chopped into 1/4-inch pieces.

Place a spring roll wrapper on a work surface.

Brush the edges with the beaten egg.

Place a heaped tablespoon of the filling about 1-inch from the closest edge of the

wrapper.

Spread the filling into a log, approximately 4 1/2-inches long and 1-inch wide.

Place a heaped tablespoon of the cooked noodles on top.

Fold the closest edge of the wrapper over the filling.

Fold the right and left edges of the wrapper over the filling.

Roll up the spring roll tightly and place, seam side down, on a parchment paper-lined baking sheet until ready to cook.

 Repeat with the remaining spring roll wrappers.

In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 375 degrees F on a deep-fry thermometer.

Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown.

Drain on paper towels.

Cut the spring rolls in half diagonally and transfer to a serving platter.

Serve immediately with the Cucumber-Yogurt Dip.