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.

Ratings & Reviews

sashaspecht's Review

March 16, 2009
these tasted great!! It does take a little practice to get the rice paper the right wetness to make rolls. Not counting the 30 min the shrimp marinate this goes together pretty quickly once you get the hang of the rice paper. I too used apricot-pineapple preserves & the sauce was delicious. The reviewer in 2003 couldn't find these ingredients in a regular grocery store, but I'm betting now in 2009 that you can (I did). I'd definitely serve these to company. And my husband loved them, the recipe goes in the "make often" pile!