Shrimp Spring Rolls with Cucumber-Yogurt Dip

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Made these tonight minus the cucumber sauce. My husband doesn't usually like egg rolls because of the cabbage, but he liked these! Since it was just the two of us, I cut the recipe in half.

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I'm looking to make it and having a hard time finding the Hot Chili Oil I live in Goshen, New York and was wondering if there is anyone out there. I have been checking with all the local shops no go. PLease help. I love all of Giada's foods never have had any problems with any.

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In response to the March 17th review, there is an error in this recipe. Use Egg Roll Wrappers as they are like pasta and can be fried. They also make a good substitute for pasta for making ravioli, such as butternut squash or mushroom ravioli, simmered in water.
The spring roll wrappers are white plastic-looking disks. They are soaked in warm water and then laid out, filled with cooked shrimp and fresh vegetables, cucumbers, carrots, bean sprouts, etc.
They are refrigerated until time to serve and served cold and uncooked.

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I went to an oriental market and bought Vietnamese Spring Roll Wrappers. I've made egg rolls before, but this is my time making spring rolls...recipe says "spring roll wrappers." You dipped the wrappers in a bowl of warm water for about 3 seconds to soften. This worked fine, and they rolled up beautifully. The problem came when I fried them. First, they took forever to brown, huge bubbles on the skin, and retained a "ton of the oil." I mean they were literally dripping oil when I pulled them out unlike anything I've ever seen with egg rolls. Are these wrappers to be fried or are these to be filled with cooked ingredients and then just eaten fresh as I see in so many recipe photos? If somebody could give me some feedback on this, I'd appreciate it. I cooked four spring rolls and then threw away the remaining 12 which was a real waste of time and money spent on fresh shrimp. This was a cooking disaster unlike I've ever had before.

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These were very easy to make. I love dumping everything in the food processor and that was it. I had to go to 3 different stores to find egg roll wrappers instead of spring roll. I also used a pound of shrimp because I didn't have a use for the .25 pound somewhere else. I didn't make the dip because we wanted something more spicy to dip them in. Will make again.

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The idea is great but the shrimp are lost in the vegetables. I diced mine when I made this a second time and they were much tastier. Didn't use the dip either time, it just didn't sound like a good combination

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The spring rolls were delicious and the cucumber-yogurt dip was heaven. Thank you.

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Made this exactly as written and unfortunately I used Spring Roll wraps. Instantly browned in the pan. Will try egg roll wraps next time and perhaps add some Five Spice. I appreciated the cucumber dip.

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First, I love Giada's recipes. While this one tastes good, when I try it again, I will chop the ingredients, not use the food processor.
I also will cut the sugar down to 1 tablespoon, add a bit of cabbage, and precook the shrimp.
I didn't use the dipping sauce per the other reviews, used Chinese dumpling sauce and Sweet Chili Sauce.
I used Egg Roll Wrappers because that is what she used on her show.

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I made these for my family and they loved them. The shrimp mixture was a little questionable to me as to if it would taste good, but when my family ate them they exclaimed how great they were before I even asked. I did not make the dip. The previous reviews made it sound like it wouldn't complement the rolls so I used Duck sauce as a condiment. It took me a couple of eggs rolls before I finally got the cooking time down and the mixture was cooked inside the roll.

Would highly recommend. All of Giada's recipes work for me!