Nime Chow (Cambodian Spring Rolls)
User Reviews
5
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Prep Time
40 mins
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Total Time
40 mins
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Servings
8 rolls
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Calories
139 kcal
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Cuisine
Vietnamese, Cambodian
Nime Chow (Cambodian Spring Rolls)
Description
These spring rolls begin by soaking cellophane noodles in hot water and cutting them shorter for easier rolling. Rice paper sheets are softened briefly in cold water, then layered to form a double wrap for sturdiness. Fresh vegetables including curly leaf lettuce, grated carrot, bean sprouts, and basil leaves provide crunchy texture and herbal notes inside the rolls.
The rolls are tightly wrapped in a jelly-roll fashion to keep the fillings secure. The accompanying peanut sauce blends hot water, granulated sugar, kosher salt, fresh lime juice, white vinegar, and fish sauce (optional) with minced garlic and finely chopped unsalted dry-roasted peanuts to create a sweet, sour, salty, and aromatic dipping sauce typical of Cambodian cuisine.
These fresh spring rolls offer a light and refreshing appetizer or snack that highlights fresh produce and a balanced, savory peanut accompaniment. Because rice papers tear easily, careful soaking times are key to handling them without damage.
Ingredients
Rolls:
- 1 ½ ounces bean threads cellophane noodles, uncooked
- 12 rice paper 8-inch round sheets
- 2 cups lettuce curly leaf, thinly sliced
- 1 cup carrot grated
- 1 cup bean sprouts fresh
- 24 basil medium leaves
Peanut Sauce:
- 1 cup water hot
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons lime juice fresh
- 1 tablespoon white vinegar
- 1 tablespoon fish sauce (omit for vegetarian sauce)
- 1 garlic minced, large clove
- ½ cup peanuts unsalted dry-roasted, finely chopped
Instructions
- Combine bean threads and 2 cups hot water in a bowl; let stand 10 minutes. Drain; cut into 2-inch lengths with scissors.
- Add cold water to a large shallow dish to a depth of 1 inch. Cut 4 rice paper sheets in half, leaving remaining 8 sheets whole. Place 1 whole rice paper sheet and 1 half rice paper sheet in dish of water. Let stand 30 seconds or until soft (but don’t over soak because then it will tear easily and be harder to work with). Remove sheets from water.
- Place whole rice paper sheet on a flat surface; top with half sheet, lining up edges of both sheets. Place ¼ cup lettuce over half sheet, leaving a ½-inch border around outer edge of half sheet. Arrange 2 tablespoons grated carrot, 1 ½ tablespoons bean threads, 2 tablespoons bean sprouts, and 3 basil leaves over lettuce. Fold sides of rice paper sheets over filling; roll up tightly, 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 rice paper sheets, lettuce, carrot, bean threads, bean sprouts, and basil.
- Cut each roll in half crosswise.
- To make the sauce, combine first 3 ingredients in a small bowl; stir well. Cool completely. Stir in remaining ingredients and serve with the rolls.
Notes
- Soak bean threads until soft then trim for manageable roll sizes.
- Soak rice papers briefly in cold water to soften without tearing.
- Layer whole and half rice paper sheets for stronger wrapping.
- Roll tightly and seal the edges to prevent filling from escaping.
- Fish sauce is optional and can be omitted for a vegetarian sauce.
- Serve immediately or cover rolls to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 139kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Sodium | 474mg | 20% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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