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Shrimp & Chicken Spring Rolls with Horseradish Mustard

No recipe image available.Make this favorite Thai dish at home—spring rolls with a pungent mustard dipping sauce.

Recipe Ingredients:

3 teaspoons vegetable oil
3/4 pound raw shrimp, peeled, deveined
1/4 pound fresh boneless, skinless chicken breasts
1 ounce bean thread noodles
5 dried shiitake mushrooms
1/4 cup dried wood ear mushrooms
1/2 cup daikon sprouts
4 green onions, trimmed, cut into 1-inch segments
2 cloves garlic, roasted
2 teaspoons minced cilantro
1 carrot, grated
1 large egg
2 tablespoons fish sauce
2 tablespoons sriracha (Thai hot sauce)
2 tablespoons salt
2 teaspoons ground black pepper
2 (15-count) packages spring roll skins
1 quart peanut oil
2 lemons, juiced
1 cup horseradish mustard

Cooking Directions:

  1. In a skillet heat 2 teaspoons of oil over medium-high heat; add shrimp and sauté, turning frequently to cook each side. Remove shrimp from skillet to a covered dish and set aside.
  2. Return skillet to burner, add 1 teaspoon oil and cook chicken breasts thoroughly; remove from skillet, dice and reserve.
  3. In separate bowls, soak noodles and mushrooms in hot water until soft. After softening, drain each bowl; reserve mushrooms and noodles.
  4. In food processor roughly chop shrimp and chicken. Remove from processor and set aside.
  5. In food processor roughly chop sprouts, onions, garlic and cilantro.
  6. Squeeze mushrooms of excess water; roughly chop. Cut drained noodles into 1-inch segments.
  7. In a large bowl combine noodles, mushrooms, shrimp/chicken mixture, sprouts, onions, garlic, cilantro and carrots. Set bowl aside.
  8. In small bowl whisk egg. Add egg and fish sauce to mixture in large bowl. Season with salt and pepper. Add sriracha; mix well.
  9. Arrange about 6 spring roll wrappers at a time on a cookie sheet. Spoon about 2 tablespoons of mixture onto each wrapper. Roll into a cigar shape, sealing edges with water. Prepare another 6 and heat peanut oil in a large sauté pan or electric skillet to about 370°F (190°C).
  10. Fry about 4 at a time, turning to brown evenly for about 5 minutes per batch. Remove and drain on a paper towel. While spring rolls are frying combine lemon juice and horseradish mustard in a small bowl; serve beside hot Spring rolls in a small bowl.

Makes 30 spring rolls.