Nem is a traditional dish of the Vietnamese people. However, after being fried, nem should be eaten immediately to remain crispy and delicious. If left for about 20 minutes, it tends to become less appealing. But with the following nem frying recipe, you can have a fragrant and crispy nem that doesn’t lose its crunchiness no matter how long you leave it.
Delicious nem filling recipe
Eggs are the ingredient that helps the filling stick together. However, only use enough eggs so that the filling is not too dry or too wet. If the filling is too dry, the nem won’t be tasty and will lack the necessary softness. If the filling is too wet, the nem can easily break apart when fried.
The vegetables mixed into the filling, such as carrots, bean sprouts, and even cabbage and beans, need to be squeezed dry before mixing with the nem filling. This will make the fried nem even crispier. Soak the glass noodles in water at a moderate temperature. If soaked in hot water, the noodles will expand, and the nem can easily break apart.
Don’t wrap the nem too tightly
Many people think that nem should be wrapped tightly to prevent it from unwrapping, but this is completely wrong. Wrapping the nem too tightly will cause the filling with noodles and eggs inside to expand slightly, and the rice paper (or spring roll wrap) will tear, revealing the filling. Therefore, you should only wrap the nem moderately, and it can even be a little loose.
Putting the nem in the refrigerator after wrapping
Many women share the experience of wrapping nem but not frying them immediately; instead, they put them in the fridge for about 20 minutes to make the nem firm and dry so that they will be crispy when fried. Keep the nem in the refrigerator for 20 minutes after wrapping them.
Brushing sugar syrup or vinegar on the rice paper
Method 1: Prepare a bowl of diluted sugar syrup and brush it on the freshly wrapped nem. This will give the nem a golden color and make it crispy and delicious.
Method 2: You can use diluted vinegar to brush on the rice paper by mixing ½ bowl of water with about 1 teaspoon of rice vinegar, stirring well. This mixture is used to soften the rice paper during wrapping and helps the nem become crispy and beautiful when fried.
Method 3: You can stack 1.5 rice paper layers on top of each other to wrap the nem, and the rice paper layer will be much crispier.
Avoid using ingredients with a lot of water in the nem filling: To prevent the nem from becoming watery, you need to balance the ingredients. Therefore, do not use ingredients that contain too much water, such as beans, bean sprouts, or onions. In addition, using too little or soaked noodles can also cause the nem to become watery.
Mix the meat and eggs first before adding the other ingredients: You should mix the meat and egg yolks first and then add the remaining ingredients. It is best to avoid using egg whites because they can make the nem watery after wrapping.
Frying the nem
Method 1: Double frying
After wrapping the nem, fry them twice on the stove. The first time, heat the oil in the pan over low heat and fry the nem until they are slightly cooked. Then remove the nem and place them on absorbent paper to soak up the oil. After the first frying, replace the oil, heat it, and continue frying the nem until they are fully cooked. The nem will turn golden and be beautifully crispy.
Method 2: Deep-frying
With this method, the nem will cook faster and have a uniformly golden color on all sides. To save oil, you can use a deep pan or a small pan for frying.
Method 3: Adding lime juice
When adding oil to the pan, add a few drops of lime juice to prevent oil splatter and make the nem crispy.
After frying the nem, immediately remove them and place them on absorbent paper. If not, any remaining oil on the nem will seep back, making the nem soggy. Nem rán can be served on its own or with rice and is delicious either way. This is a dish that is indispensable for family meals on special occasions. Showing off your skills in making crispy and golden nem will surely earn admiration from all family members.
When adding oil to the pan, add a few drops of lime juice to prevent oil splatter and make the nem crispy. After frying the nem, immediately remove them and place them on absorbent paper. If not, any remaining oil on the nem will seep back, making the nem soggy. Nem rán can be served on its own or with rice and is delicious either way. This is a dish that is indispensable for family meals on special occasions.
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