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Nime Chow (Asian Spring ROlls)


16 Rice Wraps

4 oz. Rice Noodles

16 Basil Leaves

1 Carrot – Cut Julienne

1 Bunch Green Onion – Cut Julienne

1 Green Pepper – Cut Julienne

½ Zucchini – Cut Julienne

Optional Vegetables

Red Pepper

Summer Squash


Bean Sprouts

Spinach Leaf (Replace Basil)

Mint Leaves (Replace Basil)


  1. Prepare vegetables to Julienne Cuts 1/8 x 1/8 x 2-3 Inches Long.

  2. Cook Rice Noodles to package instructions or Bring water to a boil, add in rice noodles. Cook for four minutes. Strain when finished. Run cold water over them to bring them to room temperature. Refrigerating noodles to cool them is optional.

  3. Follow package instructions for Rice Wraps. Pour water in a shallow pan (large enough to fit rice wraps).

  4. Submerge Rice wrap in the water until the wrap becomes soft.

  5. Place rice wrap on flat surface. Place 1 Basil leaf on the wrap. Add top of leaf. Gather 2-3 cuts of each vegetable. Arrange on top of noodles.

  6. Follow package instructions for wrapping Nime Chow. OR Gently roll wrap and fold in sides as the roll continues.

  7. Continue process until all ingredients are used.

Note: Feel free to mix and match vegetables and ingredients to meet your needs.

Nim Chow Round Plate.jpg
Nim Chow Rectangle Plate.jpg
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