How to Make Healthy Fresh Spring Rolls: Shrimp Wraps Cambodian Khmer Nam Chow Recipe
This recipe can be used to make as a snack or as part of a larger meal. Many Asian cultures eat Spring Rolls (often called Salad or Summer Rolls) but this recipe comes from Cambodia, Southeast Asia. You can add shrimp or omit it depending on your desired taste.
These Spring Rolls are served cold and so they make a great treat on a hot summer day! They taste even better when dipped in a slightly spicy peanut dipping sauce!
In Traditional Khmer Cambodian Cooking the Rice Paper is made from rice flour and water and batter is spread over a fabric which is stretched over boiling water, and steamed.
Commonly known as Nam Chow in Cambodian Khmer, this recipe is very popular all over Southeast Asia. Rice Paper Wrappers are sold dried and can be found in most Grocery Stores and Asian Specialty Stores. Generally, they are a product of Vietnam. Take care when handling the paper because it is very thin and brittle. Be sure to inspect the product at the store before purchasing.
This recipe serves 4, takes about an hour to prepare, and only takes 10 minutes to cook! Let's take a look at the ingredients:
Spring Roll Ingredients
How To Prepare
Dried Rice Paper (Wraps)
8 (8 in/20 cm diameter)
Dried Rice Vermicelli
7 oz (200g)
Wash, Peel and De-vein
Wash and Dry
Wash, Peel and slice into very fine strips.
Wash. Peel and slice into very fine strips.
2 Cups (100 g)
1 small bunch
Thai Basil Leaves
1 small bunch
Green Onions (Scallions)
Sliced into short lengths
Spring Roll Recipe
- The first thing that you want to do is to soften the Dried Rice Paper Wrappers by placing them flat between two damp dish towels. Be sure to turn them over occasionally while preparing the rest of the ingredients. If you do this at the beginning they should be soft enough by the time to are ready to wrap them. If you forget to to this then you can soak them in warm water for about 30 seconds at the end of the preparation. Be careful as they tear very easily!
- Blanch the Dried Rice Vermicelli in hot water for 1-2 minutes or until soft, then rinse with cold water and drain.
- Bring a large saucepan with salted water to a boil; and briefly cook the shrimp. Plunge the shrimp into cold water when cooked and drain and set aside.
- On a flat surface such as a cutting board or counter top, spread a single (softened) rice paper wrapper and smooth with your fingers so that it is flat and non-creased.
- Place a lettuce leaf, some of the carrot, cucumber, bean sprouts and rice vermicelli onto the wrapper (place everything close to one edge for best rolling technique)
- Fold the wrapper's edge over the ingredients halfway, fold in the sides to make a "pouch" and roll up half way. Be sure to keep it tight.
- Place some shrimp, the herbs and a scallion (green onion) slice along the roll.
- Roll up the wrapper all the way, keeping it tight.
- Repeat these steps 7 more times, and you have 8 delicious Spring Rolls!
- Set aside for 10 minutes before serving.
- If you want to add aesthetics to the presentation of this dish, slice off one of the ends of the roll before serving.
- I recommend clicking the link to learn a quick and easy recipe for Dipping Sauce which makes the Spring Rolls taste even better!
Jong Yam! (Want to eat!)
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