Nime Chow

Nime chow (also written as naem chao) are Cambodian spring rolls. They are also referred to as Cambodian raw or fresh spring rolls. These incredible dishes are not only delicious, but also healthier than the more conventional crispy spring rolls. The reason is that they are not deep-fried. This is another significant evidence of Vietnamese impact on Cambodian cuisine, since nime chow is very comparable to Saigon's "Summer Rolls," which are somewhat close to Chinese egg rolls.

Although the origin of spring rolls is unknown (though it is widely believed to be China), each country's rendition varies to a certain extent. However, they are all delectable!

Cambodian spring rolls (Nime chow) are stuffed with a variety of washed steamed veggies, lettuce, fresh herbs, vermicelli, and ground beef. The outside filler is made of rice paper, while the spring turnovers are served with a condiment made of chili, crushed peanuts, and lime juice.