Vietnamese Fried Spring Rolls: Secrets to Crispy, Golden, and Never Soggy Nem Rán

Vietnamese fried spring rolls, known as nem rán, are a beloved traditional dish, especially during Lunar New Year and festive family gatherings. Crispy on the outside, fragrant and savory on the inside, nem rán is almost indispensable on a traditional Vietnamese feast table.

However, many home cooks struggle with common problems such as watery filling, torn wrappers, or spring rolls that turn limp and soggy once cooled. To help you master this classic dish, here are some practical tips and a standard Hanoi-style recipe to ensure your nem rán stays crispy, golden, and irresistibly delicious.

Tips to Prevent Watery Filling and Soggy Spring Rolls

Balance Ingredients Carefully

To avoid excess moisture, it’s important not to overuse ingredients that release a lot of water, such as jicama (củ đậu) or bean sprouts. Vermicelli noodles should be soaked just until soft—over-soaking will make them mushy and cause the filling to become watery during frying.

Mix Meat and Egg First

Always mix the minced pork with egg yolks first until well combined, then add the remaining ingredients. Avoid using egg whites, as they can cause the filling to release water after wrapping, making the rolls harder to fry evenly.

Wrap and Fry Immediately

Once the filling is mixed, wrap the spring rolls right away and fry them as soon as possible. Letting the filling sit for too long will cause the vegetables to release water. For extra crispiness, lightly brush a thin layer of diluted vinegar over the rice paper before wrapping. Also, choose thicker rice paper wrappers, as thin ones tear easily and absorb oil.

Wrap and Fry at the Same Time

If possible, wrap and fry simultaneously to prevent moisture buildup. When frying, start with medium-high heat until the rolls firm up, then reduce to medium heat so the filling cooks through while the exterior turns evenly golden. Frying over very high heat may burn the wrapper while leaving the inside undercooked.

Using a deep pan and enough oil to fully submerge the rolls will help them cook evenly and achieve a beautiful color without scorching.

Authentic Hanoi-Style Fried Spring Rolls Recipe

Ingredients

• Minced pork: 300g (you may add finely chopped fresh shrimp for extra flavor)

• Eggs and glass vermicelli noodles

• Dried shiitake mushrooms and wood ear mushrooms

• Onion, garlic, black pepper, lime, and sugar

• Kohlrabi, carrot, and jicama

• Fresh scallions and cilantro

• Cooking oil for frying
  
  

Instructions

Step 1: Prepare the Ingredients

• Soak vermicelli noodles in cold water, then drain and cut into short pieces.

• Soak wood ear mushrooms in warm water until fully expanded, slice thinly, and finely chop.

• Peel kohlrabi, carrot, and jicama, then shred into thin strips.

• Crush and finely chop onion and garlic.

• Wash scallions and cilantro, then drain well.

Step 2: Mix the Filling

Combine minced pork and eggs first, mixing thoroughly. Add the remaining ingredients and season with black pepper, sugar, and lime juice. Mix well until all components are evenly incorporated.

Step 3: Fry the Spring Rolls

Heat oil in a deep pan until hot. Gently place the spring rolls into the oil and fry until they turn evenly golden and crispy. For enhanced aroma, you may add a few drops of lime juice to the oil while frying. Once done, remove the rolls and place them on paper towels to absorb excess oil.

Final Tips for Perfect Nem Rán

For best results, serve nem rán hot with fresh herbs, lettuce, and traditional dipping sauce (nước chấm). If you plan to prepare them ahead of time, fry once lightly, let cool, then fry again just before serving to restore maximum crispiness.

With these simple yet effective techniques, you’ll be able to enjoy perfectly crispy Vietnamese fried spring rolls every time—just like those found in Hanoi’s best home kitchens.