How to make nem filling
When making nem filling, it is important to pay attention to the amount of eggs to prevent the filling from being too dry or too wet. Dry filling will result in unappetizing and less tender nem. On the other hand, wet filling can cause the nem to break apart easily when frying.
For vegetable ingredients such as carrots, beans, etc., it is recommended to squeeze out excess water before adding them to the filling. As for the vermicelli, simply soak it in warm water. Beware of using hot water, as it can cause the vermicelli to expand too much and potentially burst during frying.
How to wrap nem properly
You can use diluted vinegar (1/2 cup water, 1 tablespoon rice vinegar) to soften the rice paper before wrapping the filling. This method helps make the nem crispier and more visually appealing when fried.
When wrapping nem, avoid wrapping them too tightly. Overly tight wrapping can cause the nem to burst while frying. Instead, wrap them moderately, allowing a slight looseness in the wrapping.
A helpful tip to make the nem crispier and less prone to breakage is to use one and a half layers of rice paper for each roll. This way, the rice paper will be crispier.
Refrigerate before frying
To enhance the flavor of fried nem, do not fry them immediately after wrapping. Instead, refrigerate the nem for about 20 minutes to allow them to firm up and dry. This will result in a crispy texture and prevent them from breaking apart during frying.
Tips for crispy-fried nem
Prior to frying nem, prepare a bowl of diluted sugar water and brush it onto each roll. This will give the fried nem a golden-brown color and a crispy texture.
How to achieve perfectly crispy fried nem
Deep-frying: This method ensures quick and even cooking of nem, resulting in a golden-brown color. To minimize oil consumption, use a deep or small frying pan.
– Double frying: On the first round, heat the oil on low heat and partially cook the nem. Then, remove them from the oil and let them drain. For the second round, increase the heat and fry the nem again until they turn golden and crispy.
– Adding lemon juice: When adding the oil to the pan, you can also add a few drops of lemon juice. This method prevents the oil from splattering and results in golden and crispy fried nem.
