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For the Cucumber-Yogurt Dip: Combine all the ingredients in a small bowl.
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Cover and refrigerate until ready to use.
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3
For the Spring Rolls: In the bowl of a food processor, pulse together the shallot, garlic, and carrot until finely chopped.
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4
Add the mushrooms and pulse until coarsely chopped.
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Add the shrimp, sugar, soy sauce, salt, and pepper.
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Pulse until the shrimp is chopped into 1/4-inch pieces.
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7
Place a spring roll wrapper on a work surface.
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8
Brush the edges with the beaten egg.
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9
Place a heaped tablespoon of the filling about 1-inch from the closest edge of the
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10
wrapper.
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Spread the filling into a log, approximately 4 1/2-inches long and 1-inch wide.
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Place a heaped tablespoon of the cooked noodles on top.
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Fold the closest edge of the wrapper over the filling.
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14
Fold the right and left edges of the wrapper over the filling.
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15
Roll up the spring roll tightly and place, seam side down, on a parchment paper-lined baking sheet until ready to cook.
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16
Repeat with the remaining spring roll wrappers.
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17
In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 375 degrees F on a deep-fry thermometer.
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Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown.
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19
Drain on paper towels.
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20
Cut the spring rolls in half diagonally and transfer to a serving platter.
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21
Serve immediately with the Cucumber-Yogurt Dip.
