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 will not have the required softness. If the filling is too wet, the nem will easily break and become soggy when frying.
Delicious nem without worrying about becoming soggy
Vegetables such as carrots, beans, etc. that are mixed with nem should be squeezed to remove excess water before adding them.
Noodles only need to be soaked in warm water. If soaked in hot water, the noodles will expand and easily burst when frying.
Round and neat nem rolls, 10 pieces like 1
You can use diluted vinegar (1/2 cup water, 1 tablespoon rice vinegar) to evenly coat the rice paper before rolling. This method helps make the nem crispy and more beautiful when frying.
When rolling nem, you should not roll too tightly. Rolling nem too tightly will cause the filling to easily burst from the rice paper while frying. Just roll it moderately, it can be a bit loose.
A small tip to make the nem crispy and intact when frying is to use 1 and 1/2 rice paper stacked together to roll the nem. This way, the rice paper will be crispier.
Refrigerate before frying
To make the fried nem even better, after rolling, do not fry immediately. Let the nem sit in the refrigerator’s cool compartment for about 20 minutes to firm up and dry. This way, when frying, the nem will be very crispy and will not break.
How to fry crispy nem
Before frying nem, prepare a bowl of diluted sugar water and brush it onto each rolled nem. This helps the fried nem to have a golden color and remain crispy no matter how long it is stored. Don’t ever skip this step!
How to fry crispy and non-soggy nem
– Deep frying: This method helps the nem cook quickly, turn golden brown, and have an even color. To save oil, use a deep pan or small pan for frying.
– Double frying: The first time, heat the oil over low heat and fry the nem until partially cooked. Then, remove all the nem to drain the oil. After that, increase the heat and put the nem back in for a second frying until they turn golden and crispy.
– Adding lime juice water: When adding oil to the pan, you can add a few drops of lime juice water as well. This method helps prevent the oil from splattering and makes the fried nem golden and crispy.
Scoop the fried nem onto absorbent paper
If you make a lot of nem and cannot eat them all at once, after frying, immediately remove the nem from the oil and place them on absorbent paper. Doing so will make the nem even crispier and they will not become soggy even if left for a long time.
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