## How to Make Perfect Fried Nem Rolls
Ensure the filling is dry
Fried nem rolls are a popular dish, but the filling can vary slightly depending on the region. The traditional filling consists of ground pork shoulder, shrimp, glass noodles, and vegetables such as wood ear mushrooms, oyster mushrooms, carrots, jicama, bean sprouts, onions, coriander, and scallions. For other types of nem, such as crab nem, crab meat is added, while for snail nem, pre-cooked snails are used, and for bird’s nest nem, bird meat is incorporated.
The meat filling is marinated separately with a small amount of oil, seasoning, fish sauce, and pepper. The vegetables should be washed, thoroughly dried, and finely chopped. For watery vegetables like bean sprouts, blanch them quickly and squeeze out the excess moisture. Soak the glass noodles in warm water at 40-45 degrees Celsius, drain, and cut into small pieces. Do not soak them in cold water, as it will make the filling hard, nor in very hot water, as it will make it too soft.
Tips for Frying Delicious Nem
Only mix the meat and vegetable filling just before you are ready to wrap the nem. Add just enough egg to bind the ingredients together, leaving a small amount of egg white to seal the edges of the nem rolls after wrapping. Be careful not to add too much egg, as it can cause the nem to release water, become soggy, and break during frying.
Wrap the nem rolls firmly but not too tightly
When wrapping the nem rolls, place them on a flat surface and use half or one-third of a rice paper sheet to prevent breakage during frying when the filling expands. Use a moderate amount of filling and wrap them evenly, sealing the edges with egg white.
Be careful not to wrap the nem rolls too tightly, as this can cause them to burst during frying when the filling expands.
Brush the rolls for color and crispness
To achieve a golden-brown color and crispness, there are several traditional methods. One method is to brush the nem rolls with a mixture of vinegar or lemon juice and a little sugar. Alternatively, brushing them with beer will also create a crisp texture while preserving the original flavor.
In Southern Vietnam, the cha gio (fried nem roll) is often brushed with a mixture of coconut milk, vinegar, and a touch of sugar, adding a unique, rich flavor.
Tips for Frying Delicious Nem
Fry the nem rolls twice for the best results
For the crispiest nem rolls, fry them twice. Before serving, fry the nem rolls at medium heat without thawing them first. Initially, use medium heat, and once the rolls turn golden brown, increase the heat to help remove excess oil and achieve a crisp, golden texture.
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