Tandoori Shrimp Spring Rolls With Pineapple Sauce

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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 (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

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)

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