Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These Cambodian spring rolls—nime chow—are prepared and served fresh rather than deep-fried like other spring roll recipes.

Chef Leang Hong
Recipe by Cooking Light June 1997

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Yield:
8 servings (serving size: 2 roll halves and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine bean threads and 2 cups hot water in a bowl; let stand 10 minutes. Drain; cut into 2-inch lengths with scissors.

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  • 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.

  • Cut each roll in half crosswise. Combine Lime-Vinegar Sauce and peanuts in a small bowl; serve with rolls.

Source

Galaxie Restaurant, Cranston, Rhode Island

Nutrition Facts

154 calories; calories from fat 18%; fat 3.1g; saturated fat 0.5g; mono fat 1.2g; poly fat 1g; protein 14.5g; carbohydrates 17.1g; fiber 0.9g; cholesterol 109mg; iron 2mg; sodium 666mg; calcium 32mg.
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