Nime Chow (Raw Spring Rolls)

Nime Chow (Raw Spring Rolls)

Cooking Light magazine 0

"Cambodian cooking is noted for its lightness--fat is used as little as possible. This recipe, with its abundance of greens, sprouts, and herbs, is a perfect example."

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings


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  1. Combine bean threads and 2 cups hot water in a bowl; let stand 10 minutes. Drain; cut into 2-inch lengths with scissors.
  2. 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 2 minutes or until soft. Remove sheets from water. Place whole rice paper sheet on a flat surface; top with half sheet, lining up edges of both sheets. Place 1/4 cup lettuce over half sheet, leaving a 1/2-inch border around outer edge of half sheet. Arrange 1 tablespoon bean threads, 2 tablespoons bean sprouts, 3 basil leaves, and 4 shrimp over lettuce. Fold sides of rice paper sheets over filling; 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 rice paper sheets, lettuce, bean threads, bean sprouts, basil, and shrimp.
  3. Cut each roll in half crosswise. Combine Lime-Vinegar Sauce and peanuts in a small bowl; serve with rolls.
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  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 154 (18% from fat); FAT 3.1g (sat 0.5g, mono 1.2g, poly 1g); PROTEIN 14.5g; CARB 17.1g; FIBER 0.9g; CHOL 109mg; IRON 2mg; SODIUM 666mg; CALC 32mg
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Reviews 12

  1. 13 Ratings


This is absolutely my favorite food. I serve it with a Thai dipping sauce made of one lime, 1T brown sugar, 2 1/2 T fish sauce, 2 1/2 T rice vinegar, 1 clove garlic, and 1/4 -1/2 tsp of chili sauce. Other fillings that are excellent include cucumbers, thai basil, chives, pickled ginger, watercress and carrots. I eat this at least once a week. The combination of crunch and soft, sweet and spicy. It's just the best food in the world. It can be served buffet and each make their own for a fun dinner. They can be made ahead up to at least a day. They are so yummy.

big surprise

I lived in Hawaii and ate a ton of these at my favorite restaurant. Thanks to another reviewer for the sauce idea. Also, aren't "raw" spring rolls essentially "summer" rolls? Spring are fried, summer are fresh, I think? Otherwise, it makes it sound like you're eating raw shrimp or chicken. Though, there is nothing quite like a good beef tartare!


This recipe was a big hit with my guests, they disappeared very quickly. We served it with Tuk Trey, a Cambodian dipping sauce made by boiling 2/3cups of water, dissolving in 2/3cups of sugar, removing from heat and adding: 1/4cup of vinegar, 1/3cup of fish sauce, 2tbl fresh lime juice, and two minced cloves of garlic.