Crispy Fried Spring Rolls: A Simple 1-Step Recipe from a Chef

To achieve perfectly golden and fragrant fried spring rolls that stay crispy even after a while, women need to know these helpful tips below.

0
116

Preparing the filling

The filling of nem is the key to the quality of the dish. If not done correctly, a watery filling will make the spring rolls easily break apart, with a soft and soggy texture.

Usually, the filling of nem consists of minced meat, eggs, vermicelli, wood ear mushrooms, carot, onions, mung bean sprouts, jicama…

When making the filling, you should only use a sufficient amount of eggs so that it is not too dry or too moist. A dry filling will result in a hard texture, while a moist filling will cause the spring roll to break apart and become soggy.

The vegetables to mix into the filling should include bean sprouts, jicama, carrots, mung bean sprouts… after cutting them into small pieces, you should squeeze out the excess water before mixing them into the filling.

Soak the vermicelli in warm water at a moderate temperature until it becomes soft. Soaking the vermicelli in hot water will cause it to expand too much, making the spring roll burst during frying.

Wrappers for nem

There are many different types of nem wrappers available in the market. To make the wrappers golden and crispy, you can use green bean cake wrappers or reed nem wrappers. In addition, Ha Tinh’s ram wrappers are also popular because of their crispness and beautiful color.

Rolling the nem

You should roll the nem loosely so that when the filling is cooked, it expands without breaking the wrapper. The finished product will be a round and firm spring roll.

Rolling too tightly will cause the filling to burst during frying and break the wrapper.

Refrigerate before frying

After wrapping the nem, don’t fry them right away. Instead, put the rolls in the refrigerator for about 20 minutes. Doing so will make the nem firm, dry, and crispier when fried.

How to make crispy fried nem

You can mix a bowl of diluted sugar water and apply it on the yet-to-be-fried spring rolls. This method will make the fried nem have a beautiful golden color and a crispy texture.

In addition, brushing a little bit of vinegar on the nem wrappers before wrapping them will also help the spring rolls turn golden and crispy when fried.

You can also lay a piece of nem wrapper on a flat surface, place another half piece of nem wrapper or reed nem wrapper on top, then put the filling in and wrap it up. This method will make the outer layer of the nem even crispier.

Frying the nem

Method 1: Deep-frying

You should use a deep or small pan, pour in enough oil to submerge the spring rolls. Heat the oil and fry the nem until golden. This method will quickly cook the nem and give them an even golden color.

Method 2: Double-frying

Heat the pan on low heat and fry the nem until partially cooked. Remove the nem and let them drain on absorbent paper. When the first batch is done, replace the oil with new oil and fry the nem until fully cooked. This way, the fried nem will be crispier and golden.

Method 3: Add lime juice to the pan

Add a few drops of lime juice to the pan of oil. This method will prevent the oil from splattering while frying and the nem will be even crispier.

After frying the nem until cooked, do not place them directly on a plate. Let the nem drain on absorbent paper, otherwise, the remaining oil will seep back into the nem, making them soggy.

Source: Xe và Thể thao

Frequently asked questions

There are several options for nem wrappers, each with its unique characteristics. For a golden and crispy finish, go for green bean cake wrappers or reed nem wrappers. Ha Tinh’s ram wrappers are also a popular choice for their crispness and attractive color.

Roll the nem loosely to allow for expansion during cooking. A tight roll will cause the filling to burst and break the wrapper. The ideal nem should be round and firm after frying.

No, it’s best to refrigerate the nem for about 20 minutes before frying. This helps the nem become firmer and drier, resulting in a crispier texture when fried.

There are a few tricks to achieving that perfect crispness and color. Before frying, brush the nem wrappers with a mixture of diluted sugar water or a small amount of vinegar. Alternatively, you can use a double-wrapper technique by placing the filling between two layers of wrappers, ensuring an extra crispy outer layer.

You can try deep-frying, double-frying, or adding a few drops of lime juice to the pan. Deep-frying involves using enough oil to submerge the nem completely, resulting in an even golden color. With double-frying, fry the nem until partially cooked, drain the oil, add fresh oil, and fry again until fully cooked. This method ensures crispiness and a golden finish. Adding lime juice to the pan helps prevent oil splatter and makes the nem even crispier.

After frying, avoid placing the nem directly on a plate. Instead, let them drain on absorbent paper to remove any excess oil, ensuring they stay crispy and not soggy.
You may also like

Let the Chef Lead the Way to Making the Perfect Smoked Meat Dish!

Cooking meat using this innovative technique ensures that it stays flavorful and juicy, without becoming greasy or having an excessive amount of oil.

Fry, Crisp, and Crunchy: Toss this into the pan, golden and crispy without the greasy explosion.

With just a little trick, your fried spring rolls will turn out golden, crispy, and delicious.

Top 2 Vietnamese dishes voted as the most delicious in the world: Vietnamese eat every day but don’t know

It’s not surprising that Vietnam has two ‘legendary’ names in the top 50 of the world’s best food. Do you know what they are?

Delicious and Authentic Recipe for Hanoi-style Nem

Nem rán is considered the national dish of Vietnam. Originating from the North, it is called chả cuốn (chả ram) in the Central region, while in the South it is known as chả giò. Each region has its own unique way of preparing it, but they all share the same irresistible crispy deliciousness.

Crispy and long-lasting fried spring rolls: A veteran chef’s secret tip with just one simple step

Fried spring rolls are a familiar dish in many households. The following tip will help you fry spring rolls to a crispy golden color, without worrying about them being greasy.