This is as good as it gets…
There is a restaurant in Cranston, RI that makes the best Nime Chow (aka fresh or raw spring rolls) that I have ever tasted. This is not up for debate. It’s a fact. I don’t play when it comes to nime chow. My friend Sue introduced me to this restaurant about 6 years ago. On a semi regular basis, I meet Sue and the Tina(s) (Tina S and Tina C) to have nime chow. I have even been known to slip out into the night to grab an order or two (ok maybe three, don’t judge me). On more than one occasion, I have tried to recreate these spring rolls at home, but they have never tasted quite the same. This recipe is as close as I have gotten to the ones in Cranston so I would like to share it with you. If you have a terrific recipe for nime chow, please share it with me.
Nime Chow Ingredients
- 1 package of uncooked thin rice noodles (2 individually sealed packages in each box)
- 12 (8 inch) round sheets rice paper
- 8-10 leafs of green lettuce (green leaf, romaine, or bibb lettuce work well)
- 2-3 large carrots (washed, peeled, and cut into thin strips)
- 1 large cucumber (washed, peeled, and cut into thin strips)
- ¼ of a head of red (purple) cabbage (washed and cut into thin strips)
- Optional additions (fresh basil leaves, fresh bean sprouts, cooked shrimp). I did not have these ingredients yesterday when I made these or otherwise I would have absolutely included them.
Lime-Vinegar-Peanut Sauce Ingredients
- 1 cup hot water
- 1/8 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons fresh lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon fish sauce
- 1 large garlic clove, thinly sliced
- 1/2 cup finely chopped unsalted, dry-roasted peanuts
Nime Chow Directions
- Place rice noodles in a bowl with 2 cups of hot water and allow to cook (10 minutes). Drain and chill for 5 minutes in the refrigerator. Using clean scissors, cut the noodles into 2 inch pieces.
- Add cold water to a large shallow dish (enough to fill up about 1 inch).
- Take one rice paper sheet out and dip it into the water just enough to make it moist and soft. Place whole rice paper sheet on a flat surface (like a cutting board) lined with paper towel. Arrange lettuce, rice noodles, carrots, cucumbers, cabbage, and any additional toppings on the rice paper.
- Roll up like a sleeping bag or jelly roll or cinnamon bun roll… any type of roll.
- Gently 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 the Lime-Vinegar-Peanut Sauce.
Lime-Vinegar-Peanut-Sauce Directions
- Combine all ingredients in a small bowl and stir well. This sauce can be chilled or served at room temperature.
I made veggie spring rolls a few weeks ago. I love them. I posted the recipe on my blog. You should try my peanut sauce, it is so tasty:) I am going to try your sauce next time:)
http://twopeasandtheirpod.com/vegetable-spring-rolls-with-peanut-dipping-sauce/
Your photos are gorgeous!
These look so fresh and I bet they taste fantastic!
These look so good. I have the rice paper but no noodles. Maybe I will grab some at the Asian store before this snow piles even higher! Hope you are doing well!
@ Maria….thank you! I will be sure to try your peanut sauce. I just check out your recipe and it looks really good. Great photos. I like that you add peppers.
@ Peggy…thank you. Yeah, they’re pretty good. I’m still working on the recipe.
@ Noelle….thanks! I am doing well, thanks! How much snow do you guys have?
I need to make these again. Yours look so good! I think my favorite I’ve ever had were at a Thai restaurant near my office. They have a small piece of tofu, a spear of asparagus, and a slice of mango. (plus some basil, rice stick, red pepper, cilantro). YUM.
I’m sure some hotshot comes along every so often and tells you that THEY know where the best nime chow in the (401) is…but I swear, I know where to find it! Meet me under the bridge at midnight, and I’ll tell you where to have the besssst nime chow!!
We have about 8 to 10 inches of snow! Looks like I am staying in today! Did you happen to get my email yesterday by any chance?
@ Alta….thank you! the nime chow near your office sound sensational! tofu, asparagus, and mango would be great additions. Thanks for sharing.
@ Kara……haha….nah I’m not gonna fall for the old “meet me under the bridge at midnight” trick…..I have a feeling that transaction might include an unmarked metal briefcase, a one-way ticket to Acapulco, and a powdered wig….but I do believe that you know where to find the best nime chow in RI…lawyers never lie.
hope to see you soon!!
I love you for having nime chow on here!!! it is my absolute favorite! I can’t wait to try this recipe… and where is this place in cranston that you speak of?
So which place in Cranston did you go to? I LOVE Nime Chow, I should really learn to make it.
I’m curious about what restaurant in Cranston has these? Please do share!!! I work in Cranston one day a week.