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) |