Tandoori Shrimp Spring Rolls with Pineapple Sauce

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 6 Servings
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Ingredients

  •   1 tbsp peeled fresh ginger (finely chopped)
  •   1/2 tsp crushed red pepper
  •   1/2 tsp ground turmeric
  •   1 lb medium shrimp (peeled and deveined)
  •   2 garlic cloves (minced)
  •   8 ozs fat free yogurt (carton plain)
  •   2 tsps olive oil
  •   1 cup chinese cabbage (finely shredded napa)
  •   11/2 cups beansprouts (fresh)
  •   1/2 cup rice stick noodles (cooked skinny, about 1 ounce uncooked py mai fun)
  •   1/4 cup green onions (chopped)
  •   2 tbsps chopped cilantro fresh
  •   1/2 tsp salt
  •   1 tbsp corn starch
  •   1 tbsp water
  •   8 inches rice paper (round sheets)
  •   1/3 cup pineapple preserves
  •   1/4 cup orange juice
  •   1 tbsp red wine vinegar
  •   1 tbsp low sodium soy sauce
  •   2 tsps prepared horseradish
  •   1 tsp dark sesame oil
  •   green onions (strips, optional)

Instructions

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