Nime Chow are fresh Cambodian spring rolls stuffed with bright veggies, and wrapped in delicate rice paper. Served with a savory-sweet peanut sauce for dipping, these morsels are perfect healthy appetizers or snacks on their own or as part of a meal. They would be particularly fantastic for a spa day with friends!
Combine bean threads and 2 cups hot water in a bowl; let stand 10 minutes. Drain; cut into 2-inch lengths with scissors.
Add cold water to a large shallow dish to a depth of 1 inch. Cut 4 rice paper sheets in half, leaving remaining 8 sheets whole. Place 1 whole rice paper sheet and 1 half rice paper sheet in dish of water. Let stand 30 seconds or until soft (but don’t over soak because then it will tear easily and be harder to work with). Remove sheets from water.
Place whole rice paper sheet on a flat surface; top with half sheet, lining up edges of both sheets. Place ¼ cup lettuce over half sheet, leaving a ½-inch border around outer edge of half sheet. Arrange 2 tablespoons grated carrot, 1 ½ tablespoons bean threads, 2 tablespoons bean sprouts, and 3 basil leaves over lettuce. Fold sides of rice paper sheets over filling; roll up tightly, jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining rice paper sheets, lettuce, carrot, bean threads, bean sprouts, and basil.
Cut each roll in half crosswise.
To make the sauce, combine first 3 ingredients in a small bowl; stir well. Cool completely. Stir in remaining ingredients and serve with the rolls.