Home Food & Receipts The Secret to Perfect Nem: Achieving the Ultimate Crispness and Longevity

Food & Receipts

The Secret to Perfect Nem: Achieving the Ultimate Crispness and Longevity

4 May, 2025

Spring rolls are a popular and traditional dish in Vietnam. To achieve that perfect crispiness and avoid sogginess, follow these tips and tricks for frying spring rolls!

Ingredients for Frying Spring Rolls

Pre-rolled spring rolls (meat, vegetarian, or seafood options available)

Vegetable oil (such as soybean or canola oil)

Oil-absorbent paper

Non-stick or deep frying pan

Kitchen thermometer (optional, for monitoring oil temperature)

Tips for frying delicious and crispy spring rolls

Steps to Frying Perfect Spring Rolls

1. Prepare the spring rolls before frying

Inspect the rolls: Ensure they are tightly rolled and the rice paper is not torn. If the rolls are damp or the rice paper is too soft, chill them in the fridge for about 30 minutes to dry out the paper.

Arrange the rolls: Place them on a tray without stacking to prevent sticking and moisture.

2. Choose and heat the oil

Type of oil: Select an oil with a high smoking point, such as soybean or canola oil, to prevent burning and maintain crispiness.

Amount of oil: Use enough oil to submerge at least half of the spring roll, ensuring even cooking. For a deep frying pan, pour oil to a depth of 2-3 cm.

Oil temperature: Heat the oil to around 170-180°C. If you don’t have a thermometer, test it by dropping a small piece of rice paper into the pan. If it floats and gently bubbles, the oil is hot enough.

3. Fry the spring rolls using the correct technique

Avoid overcrowding the pan: Fry only 4-5 spring rolls at a time to maintain oil temperature and prevent oil absorption, which leads to sogginess.

Fry twice for extra crispness:

First fry: Fry at a medium temperature (160-170°C) for 3-5 minutes until the rolls are partially cooked and the rice paper is lightly golden. Remove and cool on oil-absorbent paper.

Second fry: Increase the oil temperature to 180-190°C and fry the rolls again for 1-2 minutes to achieve a crisp, golden brown color. Be careful not to overfry, as this can lead to burning.

4. Post-frying handling

Absorb excess oil: Place the freshly fried spring rolls on oil-absorbent paper or a rack to remove any extra oil.

Maintain crispiness: Avoid covering the spring rolls immediately after frying, as the steam will make them soggy. Let them cool completely on a well-ventilated rack.

Keep warm (if needed): If not serving immediately, place the spring rolls in an oven at a low temperature (80-100°C) with the door ajar to maintain crispiness.

Tips for Keeping Spring Rolls Crispy

Use the right type of rice paper: Thin rice paper or rice paper with a woven pattern will result in crispier spring rolls compared to thicker options.

Add a crispy coating: Before rolling, lightly dip the spring rolls in a thin batter or beer to create an extra crispy exterior.

Storage before frying: If not frying immediately, tightly wrap the spring rolls and store them in the fridge. Avoid leaving them at room temperature for extended periods.

Restore crispiness: If the spring rolls become soggy, refry them at a high temperature (180°C) for 1 minute or bake in an oven at 200°C for 3-5 minutes.

Notes When Frying Spring Rolls

Avoid frying at too low a temperature, as this will cause the spring rolls to absorb more oil and become soggy.

Do not use oil that has been reused multiple times, as it can impart an unpleasant flavor and make the spring rolls soggy.

If using frozen spring rolls, thaw them completely in the fridge before frying to prevent cracking or uneven cooking.

Achieving crispy spring rolls is not just about the frying technique but also the preparation and storage methods. With these steps and tips, you’ll be able to create golden, crispy spring rolls that stay crunchy and delicious. Good luck, and enjoy your tasty treat!