Frying spring rolls without adding oil in the pan is foolish: Try this method for 10 crispy rolls that stay crunchy for a long time

When frying spring rolls, follow this method to make your rolls crispy so they won't get soggy even after a long time.


Nem is a familiar and traditional dish on the Vietnamese dining table. When eaten hot and crispy, everyone loves nem, especially when served with side dishes such as pickled vegetables, cucumbers, raw vegetables, and a delicious chili dipping sauce. However, the downside of nem is that it can quickly become stale if not eaten immediately, resulting in a loss of its appeal. But with the following deep-fried nem secret, you can enjoy it without worrying about it going stale.

How to make delicious nem filling

To have delicious nem, you need to start with making a tasty filling. When making the filling, you need to pay attention to the quantity of eggs so that the filling is not too dry or too wet. If the filling is too dry, the fried nem will not be tasty and will lack the necessary softness. On the other hand, if the filling is too wet, the nem will easily break, become stale, and fall apart when fried.

Step 1: First, you can use diluted vinegar (1/2 cup water, 1 tablespoon rice vinegar) to soften the rice paper before wrapping. This method helps make the nem crispy and more beautiful when fried.

Step 2: When wrapping the nem, do not wrap it too tightly. Tight wrapping will cause the nem to break when fried. Wrap it just right, and it can be slightly loose.

A small tip to make crispy nem that doesn’t break when fried is to stack 1 and 1/2 sheets of rice paper together to wrap the nem. This way, the rice paper will be crispier.

How to fry nem to make it crispy and delicious

Step 3: Refrigerate before frying

To make the fried nem even better, after wrapping the nem, do not fry it right away. Let the nem sit in the refrigerator for about 20 minutes to firm up and dry out. This way, when fried, it will be crispy and won’t break.

Tips for frying nem to make it crispy and long-lasting

Before frying the nem, dissolve some sugar in water to make a diluted sugar solution and brush it onto each roll of nem. This will give the fried nem a golden, crispy, and even color.

– Deep frying: This method helps the nem cook quickly, turn golden, and have a uniform color. To save oil, you should use a deep pan or a small pan for frying.

– Double frying: For the first round of frying, heat the oil over low heat and cook the nem halfway. Then, remove the nem from the oil to drain off excess oil. After that, increase the heat and fry the nem again until they turn golden and crispy.

– Adding lime juice: When adding oil to the pan, you can also add a few drops of lime juice. This method helps prevent the oil from splattering and makes the fried nem even more golden and crispy.

Secrets to frying crispy and delicious nem

If you make a large batch of nem and don’t finish them all at once, after frying, immediately remove the nem from the oil and place them on absorbent paper. By doing so, the nem will stay crispy and won’t become stale even if left for a while.

Frequently asked questions

The key to tasty nem is in the filling. The filling should be moist but not too wet, as this will cause the nem to break and become stale. Start by softening your rice paper with diluted vinegar (a mixture of water and rice vinegar) before wrapping, and be sure not to wrap it too tightly. This will ensure your nem has a beautiful, crispy texture when fried.

Pay attention to the number of eggs you use in the filling. Too many eggs will make the filling dry, and too few will make it wet. The filling should be just right, ensuring the fried nem is soft and flavorful.

A clever trick is to use one and a half sheets of rice paper to wrap your nem. This will give it a crispier texture when fried, and it won’t break apart. Also, be sure to refrigerate your wrapped nem for about 20 minutes before frying, this will help them firm up and dry out, resulting in a crispier finish.

There are a few methods to achieve this. Firstly, deep frying in a suitable pan will ensure even cooking and color. You can also try double frying, where you fry the nem at a lower temperature first, then again at a higher temperature to get that golden, crispy finish. Adding a few drops of lime juice to the oil can also help prevent splattering and give an even crispier texture.

If you’re making a large batch, fry your nem and then immediately place them on absorbent paper to remove excess oil. This will help keep them crispy and fresh for longer.
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