Store Your Deep-Fried Spring Rolls in the Fridge without Them Getting Soggy: Follow This Method to Keep Them Crispy for a Month

Here are some handy tips on how to package and store spring rolls, as well as frying them after thawing, worth considering.

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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.

Nem ran ba quan tu lanh hay bi nat: Lam theo cach nay de tru dong ca thang van gion ngon-1

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

Nem rán bảo quản tủ lạnh hay bị nát: Làm theo cách này để trữ đông cả tháng vẫn giòn ngon-2

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

Nem rán bảo quản tủ lạnh hay bị nát: Làm theo cách này để trữ đông cả tháng vẫn giòn ngon-3

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

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