How to Properly Freeze and Fry Vietnamese Spring Rolls (Nem Rán) for the Lunar New Year

Nem rán — or Vietnamese fried spring rolls — is a beloved dish that often appears on the family table during Tết, the Lunar New Year. Crispy on the outside and flavorful inside, these golden rolls are not only delicious but also represent warmth and togetherness.

In the busy days leading up to Tết, many families prefer to prepare a large batch of spring rolls in advance, then freeze them. When guests arrive or mealtime comes, you can simply take the rolls out of the freezer and fry them — saving time and keeping the festive kitchen stress-free.

Here’s how to prepare, freeze, and fry nem rán so that they stay perfectly crispy and flavorful.

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1. Preparing the Filling

The key to freezing nem successfully lies in the filling. If the mixture contains too much moisture, the spring rolls can burst, turn soggy, or spoil easily during storage.

• Avoid using bean sprouts (giá đỗ) when you plan to freeze the rolls. Bean sprouts release water and spoil quickly, which can ruin the texture and flavor of the filling.

• For other vegetables such as carrots, jicama, kohlrabi, or onions, finely chop or shred them and squeeze out the excess water before mixing. This step ensures a dry filling that will stay firm and fresh for longer.

• If you’re using shrimp, choose fresh raw shrimp instead of pre-cooked ones. Cut them into small chunks or roughly mince them — this keeps the shrimp’s sweetness and gives a nice bite to the filling.

• You can add minced pork, glass noodles, wood ear mushrooms, or taro depending on your family’s recipe.

• Some people add an egg to bind the filling, but if you’re concerned about keeping it overnight before freezing, you can skip the egg entirely. The rolls will still hold together well.

💡 Pro tip: Season your filling slightly less salty than usual. When frozen, flavors tend to intensify, so this balance helps the rolls taste perfect after frying.

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2. How to Freeze the Rolls Properly

There are two main methods to freeze nem rán — both work well, depending on your preference.

Option 1: Par-fry Before Freezing

1. Once you finish wrapping the rolls, heat oil in a pan and fry them lightly until the wrapper becomes pale yellow but not yet crispy.

2. Remove and let them drain completely on paper towels to get rid of excess oil.

3. Divide them into smaller portions — enough for one meal — and store each portion in a separate airtight container.

If you stack the rolls, place a piece of baking paper or parchment paper between layers to prevent them from sticking together.

This method helps maintain the shape and makes the second frying quicker.

Option 2: Freeze Raw Rolls

1. Arrange freshly wrapped rolls on a tray or baking sheet with small gaps between them.

2. Place the tray in the freezer for about 40 minutes, or until the rolls become firm to the touch.

3. Transfer the semi-frozen rolls into airtight boxes or zip-lock bags.

By freezing them individually first, you’ll be able to take out just the right amount later — no sticking, no breaking.

💡 Storage tip: Frozen spring rolls can last up to 2 months. Always label your container with the date for easy tracking.

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3. Frying Tips for Perfectly Golden, Crispy Rolls

A good nem rán must be crispy on the outside, moist on the inside, and never greasy. The secret? Double frying.

Step 1 – First Fry (Low Heat)

Heat the oil over medium-low heat and add the rolls. Fry slowly until the outer wrapper turns pale golden. This helps the filling cook evenly without burning the wrapper.
Remove and drain the rolls on a rack or paper towels.

Step 2 – Second Fry (High Heat)

In a clean pan, replace the oil with a fresh batch, then heat it up over medium-high heat. Fry the rolls again until they turn deep golden brown and extra crispy.

• Use enough oil to submerge the rolls (deep-frying). This ensures even coloring and crispness.

• While frying, roll the spring rolls gently with chopsticks to help them puff up evenly and stay round.

• For efficiency, use a deep, narrow pan instead of a large shallow one — this helps conserve oil while ensuring the rolls are evenly fried.

Once done, drain well, and serve immediately with nước chấm chua ngọt (sweet and sour dipping sauce), pickled vegetables, and a side of fresh herbs like cilantro or lettuce.

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4. Final Tips for the Best Frozen Nem Rán

• Always let the fried rolls cool completely before storing to prevent condensation.

• Never refreeze rolls that have been thawed — fry them all instead.

• If you want to bake or air-fry the rolls instead of deep-frying, brush them lightly with oil first for an equally crispy finish.

• For a quick Tết meal, pair frozen spring rolls with bún (vermicelli noodles), herbs, and dipping sauce — it’s a full, festive dish in minutes.

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Nem rán isn’t just a dish; it’s a flavor of celebration — crispy, fragrant, and filled with family warmth. With these freezing and frying tips, you can enjoy golden, restaurant-quality spring rolls anytime — especially during the joyful, bustling days of the Lunar New Year.