Preparing the filling
The filling of nem is the key to the quality of the dish. If not done correctly, a watery filling will make the spring rolls easily break apart, with a soft and soggy texture.
Usually, the filling of nem consists of minced meat, eggs, vermicelli, wood ear mushrooms, carot, onions, mung bean sprouts, jicama…
When making the filling, you should only use a sufficient amount of eggs so that it is not too dry or too moist. A dry filling will result in a hard texture, while a moist filling will cause the spring roll to break apart and become soggy.
The vegetables to mix into the filling should include bean sprouts, jicama, carrots, mung bean sprouts… after cutting them into small pieces, you should squeeze out the excess water before mixing them into the filling.
Soak the vermicelli in warm water at a moderate temperature until it becomes soft. Soaking the vermicelli in hot water will cause it to expand too much, making the spring roll burst during frying.
Wrappers for nem
There are many different types of nem wrappers available in the market. To make the wrappers golden and crispy, you can use green bean cake wrappers or reed nem wrappers. In addition, Ha Tinh’s ram wrappers are also popular because of their crispness and beautiful color.
Rolling the nem
You should roll the nem loosely so that when the filling is cooked, it expands without breaking the wrapper. The finished product will be a round and firm spring roll.
Rolling too tightly will cause the filling to burst during frying and break the wrapper.
Refrigerate before frying
After wrapping the nem, don’t fry them right away. Instead, put the rolls in the refrigerator for about 20 minutes. Doing so will make the nem firm, dry, and crispier when fried.
How to make crispy fried nem
You can mix a bowl of diluted sugar water and apply it on the yet-to-be-fried spring rolls. This method will make the fried nem have a beautiful golden color and a crispy texture.
In addition, brushing a little bit of vinegar on the nem wrappers before wrapping them will also help the spring rolls turn golden and crispy when fried.
You can also lay a piece of nem wrapper on a flat surface, place another half piece of nem wrapper or reed nem wrapper on top, then put the filling in and wrap it up. This method will make the outer layer of the nem even crispier.
Frying the nem
Method 1: Deep-frying
You should use a deep or small pan, pour in enough oil to submerge the spring rolls. Heat the oil and fry the nem until golden. This method will quickly cook the nem and give them an even golden color.
Method 2: Double-frying
Heat the pan on low heat and fry the nem until partially cooked. Remove the nem and let them drain on absorbent paper. When the first batch is done, replace the oil with new oil and fry the nem until fully cooked. This way, the fried nem will be crispier and golden.
Method 3: Add lime juice to the pan
Add a few drops of lime juice to the pan of oil. This method will prevent the oil from splattering while frying and the nem will be even crispier.
After frying the nem until cooked, do not place them directly on a plate. Let the nem drain on absorbent paper, otherwise, the remaining oil will seep back into the nem, making them soggy.
Source: Xe và Thể thao
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