Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
6 servings (serving size: 1 spring roll and 2 tablespoons sauce)

How to Make It

Step 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.

Step 2

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 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.

Step 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.

Step 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.

Step 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.

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