How to make delicious nem
When making nem, you need to pay attention to the amount of eggs so that the filling is not too dry or too wet. Dry filling will not be tasty and lack the necessary softness. Overly wet filling will cause the nem to break easily when frying.
 to evenly brush the rice paper to soften it before wrapping. This method helps the nem to be crispy and more beautiful when fried.</p>
<p>When wrapping the nem, you should not wrap it too tightly. Wrapping the nem tightly will cause it to break easily when frying. Just wrap it moderately, it can be slightly loose.</p>
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A small tip to make the nem crispy and intact when frying is to use 1 and 1/2 layers of rice paper stacked together for each roll. This will make the rice paper layer crispier.
Chill in the fridge before frying
To make the fried nem even more delicious, after rolling, don’t fry them right away. Let the nem sit in the chilled compartment of the fridge for about 20 minutes to firm up and dry. This way, they will be crispy and won’t break.
How to fry crispy nem
Before frying the nem, you should dissolve sugar in a bowl of water and brush it on each roll of nem. This helps give the fried nem a deep golden color and crispiness.
Frying the nem
– Deep frying: This method helps the nem cook quickly, turn golden brown, and have an even color. To save oil, you should use a deep pan or a small pan for frying.
– Double frying: The first time, heat the oil on low heat and fry the nem partially cooked. Then, remove them from the pan to drain the oil. After the first frying, increase the heat and put the nem back into the pan for a second fry until they turn golden and crispy.
– Adding lime juice: When adding oil to the pan, you can add a few drops of lime juice at the same time. This method prevents oil splatters and makes the fried nem golden and crispy.
Remove the nem to blot excess oil
If you make a lot of nem and can’t eat them all at once, after frying, you should immediately remove the nem and place them on absorbent paper. By doing so, the nem will be crunchier and won’t become soggy if left for a long time.
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