Tandoori Shrimp Spring Rolls With Pineapple Sauce Recipe

Name: Tandoori Shrimp Spring Rolls With Pineapple Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rolls:; 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 (Chinese) 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; Sauce:; 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)

Servings: persons

Rolls:
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 (Chinese) 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
Sauce:
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)

1
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.
2
Heat olive oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 4 minutes or until done. Stir in cabbage and next 5 ingredients (cabbage through salt); 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.
3
Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand for 30 seconds or just until soft.
4
Place the 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.
5
To prepare sauce, combine pineapple preserves and remaining ingredients in a small bowl, stirring with a whisk. Serve with spring rolls. Garnish with green onion strips, if desired.

933

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Rolls:, 1 tablespoon finely chopped peeled fresh ginger, 1/2 teaspoon crushed red pepper, 1/2 teaspoon ground turmeric, and more.

Yes, Tandoori Shrimp Spring Rolls With Pineapple Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Shrimp Spring Rolls With Pineapple Sauce

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