SHRIMP SPRING ROLLS WITH CUCUMBER-YOGURT DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 16 spring rolls
Number Of Ingredients 19
Steps:
- 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.
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Man Dangote
d.man11@gmail.comThese spring rolls are a great way to use up leftover shrimp.
Crazy Mgrss
m_c@gmail.comThese spring rolls are delicious! I love the crispy wrapper and the flavorful filling.
Corinna Doran
d.corinna@yahoo.comI'm always looking for new and healthy appetizers to serve. These spring rolls fit the bill perfectly.
Brandon Vega
vb@hotmail.comThese spring rolls are so light and refreshing. They're the perfect appetizer for a summer party.
Choudhary Birds
birds_choudhary74@hotmail.comI love the combination of flavors in these spring rolls. The shrimp and vegetables are perfectly complemented by the cucumber yogurt dip.
Md Mart
mmart@gmail.comThese spring rolls are perfect for a party or potluck. They're easy to make ahead of time and they travel well.
Mustefa Tusu
mustefa@hotmail.comI've made these spring rolls several times and they're always a crowd-pleaser. Everyone loves the crispy rolls and the flavorful dip.
Nova
nova@hotmail.comThese spring rolls are a bit more work to make than some other appetizers, but they're worth it. They're so delicious and impressive.
Alek T to
a@aol.comI'm not a fan of shrimp, but I loved these spring rolls. The vegetables were perfectly cooked and the dip was amazing.
Shayla avalos
s_a100@hotmail.comThese spring rolls are so delicious and healthy. I feel good about serving them to my family and friends.
Tyra Anderson
tyra-a@gmail.comThe cucumber yogurt dip is so refreshing and flavorful. It's the perfect dipping sauce for the crispy spring rolls.
Pawan Nepali
pn@yahoo.comI love how easy these spring rolls are to make. I always have the ingredients on hand, so they're a great last-minute appetizer.
Racheal Aliga
a.r59@gmail.comThese shrimp spring rolls were a hit at my party! The cucumber yogurt dip was the perfect complement to the crispy rolls.