Small tip for chefs: Add this step before frying spring rolls, crispy and irresistible spring rolls

Nem filling

During the process of making nem, it is important to consider the quantity of eggs to avoid a dry or overly wet filling. A dry filling will make the fried nem less flavorful and lacking the necessary softness. Conversely, an overly wet filling will cause the nem to easily break apart and leak.

When mixing vegetables such as carrots and beans into the filling, make sure to squeeze out excess water before adding them. This helps to prevent the filling from having too much moisture. For vermicelli noodles, simply soak them in warm water. If soaked in hot water, the vermicelli will expand, making it easier for the nem to burst during frying.

Wrapping the nem

When wrapping nem, you can use diluted vinegar (1/2 cup water and 1 tablespoon rice vinegar) to brush onto the rice paper before wrapping. This method helps to soften the rice paper and make the nem crispy and visually appealing after frying.

Avoid wrapping the nem too tightly. Wrapping it too tightly will cause the nem to easily break apart during frying. Wrap the nem moderately, allowing some looseness in the wrapping without being too tight.

A small tip to make the nem crispy and prevent it from breaking during frying is to overlap 1 and 1/2 layers of rice paper when rolling the nem. This way, the rice paper will become crispier and help prevent the nem from breaking apart.

Chilling before frying

To make the fried nem even more delicious, after wrapping, do not fry immediately. Place the nem in the refrigerator for about 20 minutes to firm up and dry. This way, when fried, the nem will be crispy and won’t break apart.

Tips for crispy frying

Before frying nem, prepare a bowl of diluted sugar water, then brush it onto each rolled nem. This helps the fried nem to have a golden crispy texture and a delicious flavor.

Frying Nem

Fry with just enough oil: This method helps the nem to cook quickly, have a golden color, and cook evenly. To save oil, use a deep pan or a small pan for frying.

Double fry: First, heat the oil on low heat and add the nem to fry until partially cooked. Then, remove the nem to drain the oil. After the first frying, increase the heat slightly and place the nem back into the oil for the second frying, making the nem golden and crispy.

Use lime juice: When pouring the oil into the pan, you can add a few drops of lime juice. This method helps to prevent oil from splattering and makes the fried nem have a crispier golden color.

Draining the nem on 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 prevent them from becoming greasy if left for too long.