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Shrimp Spring Rolls with Cucumber-Yogurt Dip (Giada De Laurentiis) Recipe

Shrimp Spring Rolls with Cucumber-Yogurt Dip (Giada De Laurentiis) Recipe

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Shrimp Spring Rolls with Cucumber-Yogurt Dip (Giada De Laurentiis)

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Ingredients:

Serving

cucumber-yogurt dip
1 (4-inch) piece hothouse cucumber, finely diced
1/3 cup lowfat plain yogurt
1/3 cup mayonnaise
1 tsp fresh lemon juice
1/4 tsp 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 oz) assorted mushrooms , such as shiitake , cremini, and button
3/4 lb medium shrimp, peeled and deveined
2 tbsp sugar
2 tbsp soy sauce
1/2 tsp kosher salt
1/2 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	231.95 Kcal (971 kJ)
Calories from fat	70.24 Kcal
		% Daily Value*
Total Fat	7.8g	12%
Cholesterol	24.61mg	8%
Sodium	475.45mg	20%
Potassium	103.24mg	2%
Total Carbs	38.09g	13%
Sugars	2.53g	10%
Dietary Fiber	1.8g	7%
Protein	2.83g	6%
Vitamin C	1.8mg	3%
Iron	0.7mg	4%
Calcium	22mg	2%

Amount Per 100 g
Calories	276.32 Kcal (1157 kJ)
Calories from fat	83.68 Kcal
		% Daily Value*
Total Fat	9.3g	12%
Cholesterol	29.32mg	8%
Sodium	566.41mg	20%
Potassium	122.99mg	2%
Total Carbs	45.38g	13%
Sugars	3.01g	10%
Dietary Fiber	2.14g	7%
Protein	3.37g	6%
Vitamin C	2.1mg	3%
Vitamin A	0.1mg	2%
Iron	0.8mg	4%
Calcium	26.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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