Nem Filling
When making nem filling, 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 delicious and will not have the necessary softness. Wet filling will cause the nem to break easily when frying.
The vegetables mixed with the nem such as carrots, beans… should be squeezed to remove excess water before adding them.
The glass noodles just need to be soaked in warm water. If soaked in too hot water, the glass noodles will expand and the nem will easily burst when frying.
Nem Wrapping
You can use diluted vinegar (1/2 cup of water, 1 tablespoon of rice vinegar) to evenly spread on the rice paper before wrapping. This method makes the nem crispy and more beautiful when fried.
When wrapping the nem, you should not wrap too tightly. Wrapping the nem too tight will cause it to easily burst when frying. Just wrap it moderately, you can also loosen your hand slightly.
A small trick to make the nem crispy and not break when frying is to stack 1 and 1/2 layers of rice paper on top of each other to wrap the nem. This way, the rice paper will be crispier.
Refrigerate before frying
To make the fried nem tastier, after rolling, don’t fry right away. Let the nem sit in the refrigerator for about 20 minutes to firm up and dry. This way, when fried, it will be very crispy and not break.
How to fry crispy nem
Before frying the nem, you can dilute a bowl of sugar water and then brush it on each roll of nem. This helps the fried nem have a golden, crispy and delicious appearance.
Frying the nem
– Deep frying method: This method helps the nem cook quickly, become golden, and have a uniform color. To save oil, you need to use a deep pan or a small pan for frying.
– Double frying: The first time, heat the oil over low heat and fry the nem lightly. Then, remove all the nem to drain excess oil. After the first fry, increase the heat and put the nem back in for the second fry until they turn golden and crispy.
– Adding lemon juice: When adding oil to the pan, you can add a few drops of lemon juice. This method helps prevent oil from splattering and makes the fried nem more golden and crispy.
Drain the nem on absorbent paper
If you make a lot of nem and don’t eat them immediately, after frying, you need to remove the nem right away and place them on absorbent paper. This way, the nem will be crispier and won’t become soggy if left out for a long time.
Before frying the spring rolls, do this one extra step, they will all turn golden and crispy, no soggy ones even if left for a while
To achieve perfectly golden and fragrant spring rolls that stay crispy even after a while, women should follow these small tips below.
Crispy and Crunchy Fried Spring Roll Recipe for Long-lasting Freshness
With this fried spring rolls recipe below, you can make a delicious and long-lasting dish that will impress everyone with its amazing taste. You don’t have to worry about any digestive issues as well. Try it out and prepare to receive compliments for your excellent cooking skills.
One Simple Trick to Make Crispy and Crunchy Spring Rolls – They Stay Crispy Even After a Long Time
Crispy Even After a Long Time’>Below is a secret to help you make crispy and delicious fried spring rolls that taste amazing.
Small tip for chefs: Add this step before frying spring rolls, crispy and irresistible spring rolls
To achieve perfectly golden and aromatic fried spring rolls that stay crispy even when left for a while, women need to perform a simple step before frying.
Crispy and Non-greasy Fried Food: Add a Few Drops of This in the Pan to Avoid Oil Splatters
Here’s a really useful cooking tip. Be sure to take note of it so you can use it later.
