Cambodian Fresh Shrimp Spring Rolls

Cambodian spring rolls, known as Nime Chow, are a delicious and versatile dish enjoyed both fresh and fried. They are a staple of Cambodian cuisine, showcasing a vibrant mix of fresh ingredients and savory flavors.

Fried Spring Rolls: These crispy, golden-brown rolls are typically filled with a medley of ground pork, shrimp, shredded vegetables like carrots and cabbage, and aromatic herbs. The filling is often seasoned with fish sauce, pepper (especially the highly-prized Kampot pepper), and sugar. The rolls are then deep-fried to a perfect crunch, providing a satisfying contrast to the savory filling.

Fresh Spring Rolls: For a lighter, healthier option, fresh spring rolls are a popular choice. They feature a soft, chewy rice paper wrapper filled with a refreshing blend of cooked shrimp or chicken, rice noodles, crisp lettuce, cucumber, and fragrant herbs like mint and basil. The translucent rice paper allows the colorful ingredients to show through, making for an appetizing presentation.

Dipping Sauces: What truly elevates Cambodian spring rolls are the dipping sauces. While a variety of sauces can be used, a common one is a savory-sweet peanut sauce that perfectly complements the fresh rolls. Fried spring rolls are often served with a nước chấm-style sauce made from fish sauce, lime juice, sugar, garlic, and chili, creating a tangy and spicy kick.

Cambodian Fresh Shrimp Spring Rolls

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Servings: 2 servings

Ingredients Method

Ingredients

  

• rice paper
• green leave lettuce
• cook shrimp or cook chicken
• Thai Basil
• Mint
• rice noodle or bean thread noodle cook according to the package direction
• cucumber
• Dipping sauce fish sauce with vinegar or lime juice
• 1/4 cup sugar
• 1/2 cup water or more to your taste
• 1/4 cup vinegar or lime juice
• 1/4 cup fish sauce if you don't like fish sauce add soy sauce and adjust to your taste
• 2 2 Thai chilies minced
• 2 cloves garlic minced
• crush peanut for garnish
• Hoisin dipping sauce
• 2 tsp hoisin sauce
• 2 tps of water to thin the sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 1 1 tps of lime juice
• 1 tsp chili garlic paste
• 1 tsp sriracha sauce or hot sauce
• crush peanut for garnish
• Mix everything together and serve with fresh rolls

Method

 

1. soak rice paper in water for few seconds then take it out lay the rice paper on a clean cutting board or plate. Wait for the rice paper to get soft.
2. lay a small piece of lettuce leave on top of the rice paper
3. next lay a small amount of noodle on top of the lettuce
4. then put 2 small pieces of sliced cucumber and top with basil and mint leaves
5. last lay your shrimp or chicken then roll the spring rolls forward for a bit fold each side of the rice paper then continue to roll toward the end.