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Nime Chow (Raw Spring Rolls)

Yield 8 servings (serving size: 2 roll halves and 3 tablespoons sauce)
These Cambodian spring rolls—nime chow—are prepared and served fresh rather than deep-fried like other spring roll recipes.


  • 1 ounce uncooked bean threads (cellophane noodles)
  • 12 (8-inch) round sheets rice paper
  • 2 cups thinly sliced curly leaf lettuce
  • 1 cup fresh bean sprouts
  • 24 medium basil leaves
  • 32 medium shrimp, cooked and peeled
  • 1 cup Lime-Vinegar Sauce
  • 1/2 cup finely chopped unsalted, dry-roasted peanuts

Nutrition Information

  • calories 154
  • caloriesfromfat 18 %
  • fat 3.1 g
  • satfat 0.5 g
  • monofat 1.2 g
  • polyfat 1 g
  • protein 14.5 g
  • carbohydrate 17.1 g
  • fiber 0.9 g
  • cholesterol 109 mg
  • iron 2 mg
  • sodium 666 mg
  • calcium 32 mg

How to Make It

  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.

Galaxie Restaurant, Cranston, Rhode Island