Tandoori Shrimp Spring Rolls With Pineapple Sauce

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Delicate rice sticks, a natural filling for spring rolls, are paired with tender rice paper wrappers.
== Ingredients ==
* 1 tablespoon finely chopped peeled fresh ginger
* 1/2 teaspoon crushed red pepper
* 1/2 teaspoon ground turmeric
* 1 pound medium shrimp, peeled and deveined
* 2 garlic cloves, minced
* 1 (8-ounce) carton plain fat-free yogurt
* 2 teaspoons olive oil
* 2 cups finely shredded napa cabbage
* 1 1/2 cups fresh bean sprouts
* 1/2 cup cooked skinny rice stick noodles (about 1 ounce uncooked py mai fun)
* 1/4 cup chopped green onions
* 2 tablespoons chopped fresh cilantro
* 1/2 teaspoon salt
* 1 tablespoon cornstarch
* 1 tablespoon water
* 6 (8-inch) round sheets rice paper
* 1/3 cup pineapple preserves
* 1/4 cup orange juice
* 1 tablespoon red wine vinegar
* 1 tablespoon low-sodium soy sauce
* 2 teaspoons prepared horseradish
* 1 teaspoon dark sesame oil
* Green onion strips (optional)
== Directions ==
# To prepare rolls, combine first 6 ingredients in a large zip-top plastic bag.
# Seal and marinate in refrigerator 30 minutes.
# Remove shrimp from bag, discarding marinade.
# Heat olive oil in a large nonstick skillet over medium-high heat.
# Add shrimp; sauté 4 minutes or until done.
# Stir in cabbage and next ingredients; cook 2 minutes, stirring occasionally.
# Combine cornstarch and 1 tablespoon water in a small bowl.
# Stir cornstarch mixture into shrimp mixture; cook 1 minute or until slightly thickened.
# Add hot water to a large, shallow dish to a depth of 1 inch.
# Place 1 rice paper sheet in dish.
# Let stand 30 seconds or just until soft.
# Place sheet on a flat surface.
# Arrange about 1/2 cup shrimp mixture to cover half of sheet, leaving a 1/2-inch border.
# Fold sides of sheet over filling; starting with filled side, roll up jelly roll fashion.
# Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying).
# Repeat procedure with remaining sheets and shrimp mixture.
# Cut each roll in half crosswise.
# To prepare sauce, combine pineapple preserves and next 5 ingredients in a small bowl, stirring with a whisk.
# Serve with spring rolls.
# Garnish with green onion strips, if desired.
Yield: 6 servings (serving size: 1 spring roll and 2 tablespoons sauce)
Category:American Recipes
Category:American Appetizers
Category:Seafood appetizer Recipes
Category:Spring Roll Recipes
Category:Ginger Recipes
Category:Red Pepper Recipes
Category:Turmeric Recipes
Category:Ground turmeric Recipes
Category:Shrimp Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Yogurt Recipes
Category:Oil Recipes
Category:Napa cabbage Recipes
Category:Cabbage Recipes
Category:Bean sprout Recipes
Category:Rice stick Recipes
Category:Green onion Recipes
Category:Cilantro Recipes
Category:Salt Recipes
Category:Cornstarch Recipes
Category:Water Recipes
Category:Rice paper Recipes
Category:Pineapple preserves and jam Recipes
Category:Orange juice Recipes
Category:Red wine vinegar Recipes
Category:Wine vinegar Recipes
Category:Soy Sauce Recipes
Category:Horseradish Recipes
Category:Sesame oil Recipes
Category:Seafood Recipes
Category:Rice noodle Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Appetizers
Category:Healthy Recipes
Category:Preserves and jam Recipes