Tandoori Shrimp Spring Rolls with Pineapple Sauce

Tandoori Shrimp Spring Rolls with Pineapple Sauce
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 ½ cups fresh bean sprouts
  • 6 (8-inch) round sheets rice paper
  • 1 tablespoon water
  • ¼ cup orange juice
  • Sauce:
  • ¼ cup chopped green onions
  • Rolls:
  • + 18 more ingredients
    • 2 garlic cloves, minced
    • 1 pound medium shrimp, peeled and deveined
    • ½ teaspoon crushed red pepper
    • Green onion strips (optional)
    • 2 cups finely shredded napa (Chinese) cabbage
    • 2 teaspoons olive oil
    • 1 (8-ounce) carton plain fat-free yogurt
    • 1/3 cup pineapple preserves
    • 1 tablespoon low-sodium soy sauce
    • 2 teaspoons prepared horseradish
    • 1 teaspoon dark sesame oil
    • 1 tablespoon finely chopped peeled fresh ginger
    • ½ teaspoon ground turmeric
    • 2 tablespoons chopped fresh cilantro
    • ½ cup cooked skinny rice stick noodles (about 1 ounce uncooked py mai fun)
    • 1 tablespoon red wine vinegar
    • 1 tablespoon cornstarch
    • ½ teaspoon salt

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...

View full recipe at My Recipes

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