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Nime Chow (Raw Spring Rolls)

Rated as 4.69 out of 5 Stars

"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."
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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.


  • 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


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  1. 13 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

I made these without the sauce and they were dull. I added teriyaki sauce to assist, and it made a huge difference, but they still landed pretty flat to my taste. I will be on the lookout for ta...

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Most positive
Least positive

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 s...

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, s...

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, ...

Yummy.... my mom used to make these on special days and she would include some boiled chicken or pork; the minute she was done rolling them, they's be gone! I try this myself now and still can'...

As native of Cambodia, this is one of my favorite Cambodian cuisines. My mother often vary her ingredients. Sometimes she substitutes shrimps with Chicken, and added other vegetables such as sli...

My husband could live on nothing but these spring rolls! But he says the best part is the dipping sauce from the previous reviewer -- it's better than our favorite restaurant's recipe! Instead...

Excellent spring rolls! The only thing I did differently was to put the crushed peanuts inside each roll. I also skipped the shrimp and added more bean noodles and sprouts.

We absolutely love these fresh spring rolls. They are excellent with the shrimp and they are still really good without it. These are great because you can substitute pretty much any grilled me...

Absolutely delicious! I made mine with rice vermicelli noodles instead of bean thread, plus I added cilantro. I made the lime fish sauce previously recommended, as well as an Asian peanut sauce ...