As Spring rolls down on us, everyone wants to move away from the heavy, more bulky dishes we've eaten all Winter and start to prepare lighter Springtime fare.
These Shrimp Spring Rolls are about as light and fresh as they come, and the Cucumber sauce is just the final dollop of creamy goodness to round out this lovely recipe.
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