Below are some useful tips on wrapping nem (spring roll), storing in the refrigerator, as well as frying nem after thawing for your reference.
1. Choose spring roll wrappers
You should choose small and multi-layered spring roll wrappers for a crispy and delicious texture. If the wrappers are too thin and large or have fewer layers, the nem will be less crispy and may become soggy. On the other hand, if the wrappers are too thick, the nem may become hard when eating.
When wrapping the nem, you can also add water and vinegar to the dipping sauce bowl, use a clean cloth to soak it, and spread evenly on the wrapper to make it crispy and evenly golden. Additionally, before wrapping, you should roll one edge of the wrapper and then place the filling on top before rolling it up.
2. Filling the nem
People often cut carrots and jicama into uniform size. This method helps save time, but if possible, try cutting carrots, jicama, or taro into different sizes.
Some pieces can be larger to ensure a crunchy and sweet taste when fried, you will clearly taste the sweetness of these ingredients. However, be careful not to have too many large pieces, as it may make the nem difficult to eat and lose its appeal.
One of the difficulties in making nem is when the filling becomes watery. To avoid this, you need to mix the ingredients evenly, gently, and absolutely avoid squeezing them.
Add just enough eggs to make a moist filling. If the filling is too dry, the nem will not be delicious and will lose the necessary softness of the filling. If the filling is too wet, the fried nem will easily break and the outer wrapper will come off.
3. Wrapping the nem
When wrapping the nem, be careful not to wrap it too tightly, as this will cause the filling to expand slightly during frying, leading to cracks in the wrapper and the filling coming out. Wrap the nem tight enough, it can be a little loose.
To make the nem crispy, you can prepare a bowl of diluted sugar water, then brush it on the unwrapped nem rolls, which will give the nem a golden and crispy texture. Alternatively, you can stack 1 and 1/2 wrapper layers together to wrap the nem, the outer layer will be much crispier.
4. Storing nem in the freezer
There are two ways to store nem, either raw or partially fried nem.
If you choose to partially fry the nem before freezing, you should fry them on low heat to ensure even cooking. Before eating, just dip them in hot oil again, they will turn golden and crispy. You can also add a few drops of lime juice when adding the oil to the pan. This tip will prevent oil splattering when frying and make the wrapper crispier. Before frying, you should refrigerate the nem plate for about 15-20 minutes to make the nem drier and crispier when fried.
When storing the nem in a container in the freezer, make sure not to pack them too tightly to prevent them from breaking when thawing. Arrange the nem in layers in a hygienic and tightly sealed storage box. It is advisable to line each layer with plastic wrap to prevent the nem from sticking together.
Partially fried nem can be kept for up to 2 weeks from the day of preparation. If the filling is fully cooked before wrapping, the frozen nem can be stored for 6-8 months.
5. Frying frozen nem
According to culinary experts, when using frozen nem, there is no need to defrost them or wait for them to reach room temperature. Simply take them out, drop them into hot oil, and fry them until they are fully cooked.
Note that the nem should be fried in hot oil because when frozen nem is dropped into the oil, the temperature of the oil will quickly drop.
If the oil is not maintained at a high temperature, the nem will experience a phenomenon called “being boiled in fat,” which makes the nem susceptible to breaking, causing the filling to come out and affecting the final taste of the dish.
The frying time is very short, mainly to fully cook the wrapper, as the filling has been cooked once before.
Arrange the fried nem on a plate. The frozen fried nem will still have a fragrant, golden, and crispy texture, no different from freshly made nem.
According to Xe và thể thao
Don’t fry spring rolls right away: Do this extra step for crispy rolls that won’t get soggy over time
If you want to make crispy fried spring rolls without sogginess, then don’t overlook the recipe below. You don’t have to worry about it losing its deliciousness even if you leave it for a while.
Before frying the spring rolls, do this one extra step, they will all turn golden and crispy, no soggy ones even if left for a while
To achieve perfectly golden and fragrant spring rolls that stay crispy even after a while, women should follow these small tips below.
Don’t fry spring rolls right away in hot oil: Do this extra step for crispy and non-greasy rolls
With the following fried spring rolls tips, you will have a crispy, delicious dish that stays crunchy even if you don’t eat it immediately.
Crispy and Crunchy Fried Spring Roll Recipe for Long-lasting Freshness
With this fried spring rolls recipe below, you can make a delicious and long-lasting dish that will impress everyone with its amazing taste. You don’t have to worry about any digestive issues as well. Try it out and prepare to receive compliments for your excellent cooking skills.
Small tip for chefs: Add this step before frying spring rolls, crispy and irresistible spring rolls
To achieve perfectly golden and aromatic fried spring rolls that stay crispy even when left for a while, women need to perform a simple step before frying.
