How to Make Sweet, Crispy Vietnamese Fried Spring Rolls (Nem Rán) — Even After Freezing

Vietnamese fried spring rolls, known as nem rán, are a beloved dish that’s crispy on the outside and full of flavor on the inside. Many people make big batches to freeze and eat later, but without the right technique, they can turn out soggy, split open, or unevenly cooked. Here’s a detailed guide to making nem rán that stays crispy and tasty — even after freezing and reheating.

Ingredients and Preparation

• Vegetables and Mushrooms: Traditionally include wood ear mushrooms, dried shiitake, jicama (or daikon), carrots, and sometimes bean sprouts or kohlrabi. Chop these ingredients finely and squeeze out excess water before mixing into the filling — keeping them dry prevents sogginess during frying.

• Protein: Ground pork is commonly used; some regions also include prawns or crab for extra sweetness and texture.

• Seasoning: Add a small amount of fish sauce, sugar, pepper, and just enough spices to enhance the flavor without creating extra liquid.

• Eggs: Many cooks use mainly the egg yolk (or skip the egg whites) to bind the filling without adding too much moisture.

• Wrapping: Use high-quality nem wrappers (thin but strong). Avoid very thick or overly crispy wrappers that soak up oil and burn easily.

Tip: Finely slicing ingredients by hand instead of using a food processor helps maintain a light, fluffy texture in the filling, which makes the spring rolls less dense and more satisfying to eat.

How to Wrap the Rolls Properly

1. Moistening the Wrapper: If the rice paper or wrapper feels dry, lightly dampen it so it becomes pliable — but do not soak it too much, or it will tear.

2. Portioning the Filling: Use a moderate amount of filling — not too much, not too little. Overfilling makes the roll harder to seal and more likely to burst when frying.

3. Sealing Well: Fold the sides in first, then roll tightly. You can brush a little egg yolk on the edge to help seal it more securely.

4. Rest Before Frying: Let the rolls sit for a few minutes after wrapping so the wrapping layers bond together. This makes them stronger and less likely to split.

Freezing and Storage

One big challenge with nem rán is storing them so they still taste great later. Here’s how to handle that:

• Freezing Before Frying: You can wrap the spring rolls and freeze them immediately, without frying. Properly prepared rolls with dry filling and good wrappers stay intact even after freezing.

• No Need to Thaw: When it’s time to fry frozen rolls, you don’t have to thaw them first. Just fry them directly from the freezer — this helps keep the wrapper from becoming soggy.

• Storage Tip: Store the rolls in a single layer or separated with freezer paper so they don’t stick together. This makes it easier to take out only what you need.

Frying for Maximum Crispiness

1. Hot Oil Is Essential: Heat the oil until it reaches the right frying temperature (around medium heat first). If the oil isn’t hot enough, the rolls will absorb it and become greasy instead of crispy.

2. Oil Level: Make sure there’s enough oil to cover at least two-thirds of each roll — shallow frying often results in uneven cooking.

3. Double Frying:

   • First Fry: Cook over moderate heat until the wrapper is set and slightly golden.

   • Second Fry: Right before serving, fry again on higher heat until deep golden and perfectly crisp. This double-fry technique ensures long-lasting crispiness.

4. Don’t Crowd the Pan: Fry in batches to keep the oil temperature stable. Overcrowding drops the oil heat and can make the rolls soggy.

Serving and Reheating

• Serving: Serve hot with traditional Vietnamese dipping sauce (nước chấm) or sweet chili sauce and garnish with fresh herbs for added flavor.

• Reheating from Frozen: If you’ve pre-fried them and stored them, you can reheat them in an oven or air fryer to restore crispiness. Avoid microwaving, as that tends to make the wrapper soft.

Extra Tips for Best Results

• If the filling is too wet, the rolls can burst when frying — so ensuring all vegetables are dry is key.

• Using traditional rice wrappers designed for frying helps the rolls stay crisp and golden brown.

• Rolling tightly while leaving a little room for expansion prevents breakage and ensures evenly cooked filling.