Secrets to making special nem with available ingredients
When making nem filling, you need to pay attention to the amount of eggs so that the filling is not too dry or too wet. Dry filling and fried nem will not be delicious and will not have the necessary softness. Wet filling will cause the nem to be easily broken and quickly become rancid.
The vegetables mixed with the nem, such as carrots, peas… should be squeezed to remove excess water before adding them.
The glass noodles only need to be soaked in warm water. If soaked in too hot water, the noodles will expand and easily burst when frying nem.
Pay attention to not wrapping the nem too tightly
You can use diluted vinegar (1/2 cup of water, 1 tablespoon of rice vinegar) to moisten the rice paper before wrapping. This method helps make the nem crispy and more beautiful when frying.
When wrapping the nem, you should not wrap it too tightly. Wrapping the nem too tightly will make it prone to shell breakage during frying. Only wrap it moderately, it can be slightly loose in the hand.
A small tip to make the nem crispy and intact when frying is to use 1 and 1/2 sheets of rice paper stacked on top of each other to wrap the nem. This way, the outer layer will be crispier.
Put in the refrigerator before frying
To make the fried nem tastier, after wrapping, do not fry immediately. Put the nem in the refrigerator for about 20 minutes to make it firm and dry. This way, the nem will be very crispy and will not break.
Tips for frying nem to be crispy and not rancid
You can apply a method to fry nem to be golden and crispy, not rancid by applying water to the nem, making it more beautiful and delicious when frying:
Method 1: Dilute a cup of sugar water and apply it around the unbaked wrapped nem.
Method 2: Pour water half a cup high and add a spoonful of rice vinegar and mix well. Then, apply it to the rice paper before wrapping to soften the rice paper. In addition to helping the fried nem become crispy while still ensuring aesthetics, this method also makes it much more convenient and easy for mothers to wrap nem.
Frying nem to be evenly golden?
– Deep frying: This method helps the nem cook quickly, become golden, and have an even color. To save oil, you need to use a deep pan or a small pan for frying.
– Frying twice: The first time, you heat the oil over low heat and add the nem to fry until partially cooked. Then, remove all the nem to drain the oil. After frying once, you increase the heat and put the nem back in for a second fry to make the nem golden and crispy.
After pouring the oil into the pan, squeeze a little lemon juice into the oil. Then, wait for the oil to heat up and put the nem in to fry.
This method not only helps the nem become golden and crispy but also protects housewives from the risk of oil splashing on their hands when frying. It’s very safe and convenient, isn’t it?
Scoop the nem out onto absorbent paper to remove excess oil
If you make a lot of nem and don’t eat them all at once, after frying, you need to scoop the nem out and place them on absorbent paper. By doing so, the nem will be crispier and will not become rancid if left for a long time.
Good luck with your crispy and delicious fried nem for the whole family.
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