Shrimp Spring Rolls with Cucumber-Yogurt Dip

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1 (4-inch) piece hothouse cucumber, finely diced

1/3 cup lowfat plain yogurt

1/3 cup mayonnaise

1 teaspoon fresh lemon juice

1/4 teaspoon 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 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