Nime Chow (Raw Spring Rolls)

Nime Chow (Raw Spring Rolls)

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  • Prep Time


  • Total Time


  • Servings



  • 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 (see recipe)

  • ½

    cup finely chopped unsalted dry-roasted peanuts


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. Serving Size: 2 roll halves and 3 tablespoons sauce


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