Nime Chow (Raw Spring Rolls)

Cooking Recipes Catalogue
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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 (for 8 servings):

PREPARATION:

  • 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 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.


  • Reprinted with permission of Cooking Light® 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