The Secret to Perfectly Crispy Spring Rolls: A Golden Trick to Keep Them Crunchy Even After They Cool Down

Making nem is not difficult, but there’s a secret to making it delicious and authentic. If not done right, the wrappers can become soggy, the filling mushy, and the flavors bland.

One little-known tip for achieving a crisp, golden nem is to use **beer or vinegar/lemon**. Specifically, before rolling, dip the rice paper in beer or brush its surface with a diluted solution of vinegar or lemon juice. This ensures a beautiful, crunchy shell once fried.

Additionally, keep in mind these four tips for the perfect fried nem:

## Prepare the Filling:
The filling largely determines the quality of the dish. If not prepared correctly, it can result in a wet, watery mess, and the nem won’t be crispy and will turn soggy quickly.

Typically, the filling consists of ingredients like ground meat, egg yolks, glass noodles, wood ear mushrooms, shiitake mushrooms, carrots, cilantro, and scallions. Some recipes also include bean sprouts, onions, jicama, and turnips.

To ensure a cohesive, non-watery filling, use only egg yolks, and make sure all vegetables are dry. Squeeze out excess water from the bean sprouts, onions, and jicama before mixing them into the filling.

## Rice Paper Wrappers:
There are many types of rice paper wrappers available, but for the crispiest, golden nem, go for the ones made with green bean powder. Alternatively, ram wrappers from Ha Tinh province are also an excellent choice for delicious nem.

## Rolling the Nem:
For aesthetically pleasing nem, take care when rolling. Roll them loosely to allow room for the filling to cook and expand. The final product should be a plump, round nem with an intact wrapper.

## Deep-Frying the Nem:
Deep-frying the nem in a sufficient amount of oil ensures even cooking, a golden-brown exterior, and better taste. Shallow-frying may lead to uneven cooking and a burnt or undercooked nem.

A small trick to enhance the flavor and crispness of the nem is to add a few slices of ginger and a few drops of lemon juice to the oil.

Note that during the frying process, adjusting the heat is crucial. Keep the heat at a medium level throughout. Too low, and the nem will turn soggy; too high, and it will burn and crack.

## Authentic Hanoi-Style Fried Nem Recipe:

### Ingredients:

– 6-7 Shiitake mushrooms
– Wood ear mushrooms
– ½ Onion
– ½ Carrot
– Cilantro
– Scallions
– Shallots, dry garlic
– 2 Eggs
– Glass noodles
– Taro
– 300g Ground meat
– Rice paper wrappers

### Instructions:

**Step 1: Prepare the Ingredients**
– Soak the shiitake and wood ear mushrooms in hot water, then rinse and finely chop them.

– Cut the glass noodles into short, manageable lengths.
– Pick through the cilantro, discarding any tough stems, then finely chop it.
– Grate the carrot.
– Finely chop the onion.
– Use only the egg yolks.
– Finely chop the shallots and garlic.

**Step 2: Mix the Filling**
– In a large bowl, combine all the ingredients.
– Season with 2 teaspoons of seasoning powder, 1 teaspoon of chicken powder, 1 teaspoon of ground pepper, and 1 teaspoon of MSG.

– Mix everything thoroughly.

**Step 3: Roll the Nem**
– Take a portion of the filling and roll the nem firmly but not too tightly, as this can cause the wrapper to burst during frying. Rolling it too loosely will result in wrinkles.

– Continue rolling until all the filling is used.

**Step 4: Fry the Nem**
– Heat a non-stick pan over medium heat and add a generous amount of oil.
– Once the oil is hot, carefully place the nem in the pan and fry.

– Maintain medium heat to ensure even cooking.
– Place the edge of the nem down first to prevent it from unraveling.
– When the nem turns golden, flip it, then remove it from the oil and let it cool. Fry it a second time for an extra crispy treat.

**Step 5: Prepare the Dipping Sauce**
A delicious nem is incomplete without a flavorful dipping sauce. Mix 1 part fish sauce, 1 part sugar, 2 parts water, and 1 part lemon juice. Stir well, then add finely chopped garlic and chili to taste.

## Final Product:

The fried nem should have a beautiful golden-brown shell. The filling, made with meat, wood ear mushrooms, and vegetables, should be flavorful, enhanced by the aroma of scallions and cilantro and a hint of peppery spice.

Dip the crunchy nem in the sweet and tangy chili-garlic sauce, and don’t forget to serve it with some cilantro and lettuce to cut through the richness.

Enjoy this delicious nem with steamed rice or fresh rice noodles.

Good luck, and happy cooking!