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Fresh spring rolls (also known as summer rolls or Cambodian nime chow) are delicious, healthy, easy to assemble, and one of my favorite foods of all time!!

Nime Chow

Fresh spring rolls are also relatively inexpensive to prepare (the initial investment comes as you purchase ingredients that you may not always keep on hand…like fish sauce). This recipe is great to bring as an appetizer for a party because it fills you up so that you’ll be less tempted to stuff yourself with a bunch of junk food at the party.

Nime Chow

Each spring roll is about 75-100 calories and a serving of the peanut sauce adds an additional 50 calories (about 1 tablespoon). I am always playing around with the recipe for the peanut sauce so if you have any suggestions, please send them my way!


How to Make Fresh Spring Rolls

  1. Add warm water to a large shallow dish (enough to fill up about 1 inch…I like using a pie plate). Take one rice paper sheet out and dip it into the water just enough to make it moist and soft (about 15 seconds). Place whole rice paper sheet on a flat surface (like a cutting board).
  2. Arrange lettuce and basil in the center of the rice paper.
  3. Arrange the carrots, cucumbers, and rice noodles (and any other additional fillings) in the center of the rice paper.
  4. Fold the side closest to you over the top so that it rests over the filling.
  5. Fold in each side so that it rests in the center of the filling.
  6. Gently and tightly roll the spring roll. Press seam to seal. Place seam side down on a plate and (cover to keep from drying). Repeat procedure with remaining rice paper sheets until all ingredients have been used. Cut each roll in half crosswise. Enjoy with Peanut Sauce. There you have it! A neatly folded fresh spring roll ready to eat!

Fresh Spring Rolls

Lime-Vinegar-Peanut-Sauce Directions

  1. Combine all ingredients in a small bowl and stir well. This sauce can be chilled or served at room temperature.

14 Responses

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  1. Littles Rossi

    I love the step by step rolling instruction photos, beautiful! Sauce sounds so yummy! I think I may have some nime chow tonight.

  2. Nic

    Just a lil’ FYI…this recipe is for Summer Rolls — Spring Rolls are deep fried. Nonetheless, it looks delish!

  3. Love this. Just one question:
    Can you send some over or do I have to make them myself?
    First time on your site and so far I am obsessed! Thanks for the great ideas, the step-by-step instructions and the beautiful photos!

    Carry on!

  4. Bre

    Just an FYI, a summer roll is the same thing as a vietnamese spring roll, you have the correct term!

  5. Alyssa

    I love this recipe! However, I’m not a fan of peanut sauces, are there any other sauces that might go well with the rolls?! Thanks again!

  6. Dale

    I have had these at my fav restaurant in RI. The dipping sauce is nearly identical. The owner added 1/4 c more sugar and 1/2 teaspoon of red chili paste. His recipe was posted in a national food magazine back in the mid 1990′s. He had it framed inside his restaurant. It is hard to find this peanut sauce in anywhere. And by the way, he had it on the menu as Nime Chow. He was not from Thailand or Viet Nam but Cambodia and his restaurant reflected all of these Asian lands. Thank you for posting this very authentic recipe.

  7. h. williams

    just a beautiful laid out site.

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