Nem filling
When making nem filling, it is important to pay attention to the amount of eggs to ensure that the filling is not too dry or too wet. Dry filling will make the fried nem dry and not as soft as desired. On the other hand, overly wet filling can cause the nem to break easily and melt quickly when fried.
When mixing vegetables into the filling such as carrots or beans, you should squeeze out the excess water before adding them. This helps ensure that the filling is not too moist and the nem does not become overly soft.
For the noodles, just soak them in warm water. Avoid using hot water as it will cause the noodles to expand. When frying nem, the noodles can easily come out of the nem.
Wrapping the nem
During the wrapping process, you can use diluted vinegar (1/2 cup of water, 1 tablespoon of rice vinegar) to brush the rice paper before wrapping. This method helps soften the rice paper and makes the nem crispy and more beautiful when fried.
When wrapping the nem, avoid wrapping them too tightly. Wrapping them too tightly can cause the nem to break during the frying process. Wrap them moderately and leave some room for your fingers when rolling.
A tip to make the nem crispy and prevent it from breaking when frying is to use 1 and a half layers of rice paper stacked together when rolling the nem. This way, the outer layer of rice paper will become crispier, creating a delicious nem that doesn’t break apart.
Refrigerating before frying
To make the fried nem even better, after wrapping them, don’t fry them immediately. Let the nem sit in the refrigerator for about 20 minutes to firm up and dry. This way, when fried, they will be crispy and won’t break.
Tips for crispy frying
Before frying the nem, prepare a bowl of diluted sugar water and brush each nem roll with it. This helps the fried nem have a golden color and a crispy texture.
Frying the nem:
– Deep frying: This method helps the nem cook fast and evenly, with a golden and uniform color. To save oil, use a deep frying pan or a small pan for frying.
– Double frying: For the first time, heat the oil on low heat and fry the nem until they are partially cooked. Then, remove them from the oil and drain the excess oil. After that, increase the heat and fry the nem again for a crispy and golden texture.
– Adding lemon juice: When adding the oil to the pan, you can add a few drops of lemon juice. This method prevents the oil from splattering and makes the fried nem crispy and golden.
Removing the nem and draining excess oil with paper
If you make a large batch of nem and cannot eat them all at once, after frying, remove the nem from the oil and place them on paper to absorb the excess oil. Doing so will make the nem crispy and prevent them from becoming greasy if left for a long time.
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