If you’re craving something light yet bursting with flavor, you have to try this Vietnamese Baked Salmon Spring Rolls Recipe. These spring rolls are a fresh, vibrant take on the classic Vietnamese favorite, combining tender, savory baked salmon with crisp vegetables, fragrant herbs, and delicate rice paper wraps. The contrast between the moist, flaky salmon and the crunchy veggies makes every bite exciting, while a creamy peanut sauce or tangy nuoc cham dipping sauce seals the deal. Whether you’re looking for a satisfying lunch, a bright appetizer, or a healthy dinner option, these spring rolls are your new go-to that’s as fun to make as they are to eat.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an essential role in building the perfect balance of taste and texture. From the juicy salmon to the fresh herbs and crunchy veggies, everything comes together beautifully to create those iconic spring roll bites.
- 1 lb salmon fillet, skin removed: The flavorful star of the show that will bake to flaky perfection.
- 1 tablespoon soy sauce: Adds savory umami depth and helps season the salmon.
- 1 tablespoon lime juice: Brightens the salmon with a zesty tang.
- 1 teaspoon sesame oil: Gives a subtle, nutty aroma that complements the fish perfectly.
- 1 garlic clove, minced: A punch of savory flavor that livens up the marinade.
- 1/2 teaspoon ground black pepper: Adds just the right level of spice.
- 10 rice paper wrappers: Soft and pliable wraps that hold the whole delicious package together.
- 1 cup shredded lettuce or cabbage: Provides the crisp crunch that spring rolls are known for.
- 1 cup cooked vermicelli noodles: Adds light, chewy texture and helps fill out the rolls.
- 1/2 cup shredded carrots: Sweet and crunchy, they bring vibrant color and freshness.
- 1/2 cucumber, julienned: Cool and crisp, perfect for balancing flavors.
- 1/4 cup fresh mint leaves: Herbal brightness that lifts every bite.
- 1/4 cup fresh cilantro leaves: Adds that unmistakable, fragrant herbal note typical of Vietnamese dishes.
- For dipping sauce – Peanut Sauce or Nuoc Cham options: Choose your favorite to dip and elevate your rolls.
How to Make Vietnamese Baked Salmon Spring Rolls Recipe
Step 1: Bake the Salmon
Start by preheating your oven to 400°F. Place your salmon fillet on a parchment-lined baking sheet for easy cleanup. Whisk together soy sauce, lime juice, sesame oil, minced garlic, and black pepper to make the marinade. Brush this mixture generously over the salmon, making sure every part gets coated for maximum flavor. Bake the salmon for 12 to 15 minutes until it’s cooked through and flakes easily with a fork. Let it cool slightly before flaking it into large, tender chunks – these will provide that delicious meaty bite inside your rolls.
Step 2: Prepare the Filling Components
While your salmon is baking, prep the fresh ingredients. Shred the lettuce or cabbage, cook and rinse the vermicelli noodles, julienne the cucumber, and shred the carrots. Rinse and pick your fresh mint and cilantro leaves, ensuring that all the textures and tastes are ready to be layered into your rolls. This prep step is crucial because the freshness and crunch of your vegetables contrast beautifully with the rich baked salmon.
Step 3: Soften the Rice Paper Wrappers
Fill a shallow dish with warm water. One at a time, gently dip each rice paper wrapper into the water for about 10 seconds until it becomes soft and easy to handle but not too soggy. Lay each softened wrapper flat on a clean surface to prepare for assembly. This step creates that delicate but sturdy wrap that will hold your fillings snugly.
Step 4: Assemble the Rolls
Place a small handful of shredded lettuce or cabbage in the center of the rice paper, followed by a little pile of vermicelli noodles. Add some shredded carrots, cucumber julienne, fresh mint, and cilantro leaves to layer in those crisp and aromatic elements. Top everything with a few chunks of the baked salmon. Fold the bottom edge of the wrapper over the filling, then fold the sides inward and roll it up tightly from the bottom to form a sealed roll. Repeat this process with the rest of your ingredients and wrappers.
Step 5: Serve with Dipping Sauce
Present your beautifully rolled Vietnamese spring rolls with your choice of dipping sauce. Whether you love the creamy richness of peanut sauce or the sharp tang of nuoc cham, these spring rolls come alive when dipped. This final step promises a sensational flavor boost that invites everyone to indulge happily.
How to Serve Vietnamese Baked Salmon Spring Rolls Recipe
Garnishes
Adding freshly chopped peanuts or a sprinkle of toasted sesame seeds on top of your dipping sauce or rolls can provide an incredible nutty crunch. A wedge of lime wedges on the side invites each person to add a burst of citrus that enhances the whole dish.
Side Dishes
Pair the spring rolls with a light Asian-inspired salad or a bowl of hot miso soup for a complete meal experience. A side of pickled daikon and carrot can also add an extra tangy contrast that complements the salmon beautifully.
Creative Ways to Present
For a party or special occasion, arrange the rolls on a large platter with colorful herbs artistically scattered around. You can even serve each roll individually on small plates with dipping sauce in tiny bowls, making it easy and elegant for guests to enjoy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the spring rolls individually in plastic wrap and place them in an airtight container in the fridge. Consume within one day to maintain the freshness of the herbs and crisp veggies. The rice paper can sometimes harden, so packing carefully helps keep them soft.
Freezing
These spring rolls are best enjoyed fresh and don’t freeze well because the rice paper and vegetables lose their texture. It’s better to freeze the baked salmon separately if you want to prep in advance.
Reheating
Since the spring rolls are served fresh, reheating is not recommended. However, if you prefer warm salmon within your rolls, gently warm the flaked salmon in the microwave or a pan before assembling the fresh rolls.
FAQs
Can I use other types of fish for this Vietnamese Baked Salmon Spring Rolls Recipe?
Absolutely! While salmon is fantastic here for its rich flavor and flaky texture, you can use other firm fish like trout or even shrimp to tailor the recipe to your taste.
How do I keep my rice paper wrappers from sticking together?
Make sure to dip each wrapper separately in warm water and lay them flat on a clean, damp towel or plate without stacking right away. This prevents them from sticking and tearing during assembly.
Is it necessary to include vermicelli noodles in the filling?
Not at all! Vermicelli noodles add a nice texture and help bulk up the rolls, but you can skip them or substitute spiralized vegetables if you want a lighter, lower-carb option.
What dipping sauce pairs best with these salmon spring rolls?
Both peanut sauce and nuoc cham are excellent options depending on your flavor preference. Peanut sauce offers a creamy, sweet-spicy note, while nuoc cham provides a tangy, savory punch that’s very traditional.
Can I prepare these spring rolls for a party ahead of time?
You can prep the ingredients in advance, but assemble the rolls shortly before serving to keep the rice paper soft and the vegetables crisp. Pre-rolling too early can cause the wrappers to dry out or become sticky.
Final Thoughts
Making the Vietnamese Baked Salmon Spring Rolls Recipe is such a rewarding experience because it combines freshness, flavor, and a touch of elegance all in one delightful bite. Whether you’re cooking for yourself or impressing guests, these rolls bring a wonderful balance of taste and texture that’s sure to brighten any meal. I can’t wait for you to try making them and discover how perfectly satisfying and fun they are to enjoy!
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Vietnamese Baked Salmon Spring Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 10 rolls
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Vietnamese
- Diet: Pescatarian
Description
Vietnamese baked salmon spring rolls are a fresh, flavorful twist on a classic, combining savory roasted salmon with crisp vegetables and herbs, all wrapped in delicate rice paper. Served with a creamy or tangy dipping sauce, they make a light yet satisfying appetizer, lunch, or dinner that’s perfect for warmer weather or clean eating.
Ingredients
For the Salmon:
- 1 lb salmon fillet, skin removed
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1/2 teaspoon ground black pepper
For the Rolls:
- 10 rice paper wrappers
- 1 cup shredded lettuce or cabbage
- 1 cup cooked vermicelli noodles
- 1/2 cup shredded carrots
- 1/2 cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
For the Dipping Sauce (Peanut or Nuoc Cham):
- Peanut Sauce: 1/4 cup creamy peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon sriracha (optional), 2–3 tablespoons warm water to thin
- Nuoc Cham: 1/4 cup fish sauce, 1/4 cup lime juice, 2 tablespoons sugar, 1 minced garlic clove, 1 small red chili, sliced
Instructions
- Prepare the Salmon: Preheat the oven to 400°F. Place the salmon on a baking sheet lined with parchment paper. In a small bowl, whisk together soy sauce, lime juice, sesame oil, garlic, and pepper. Brush the mixture evenly over the salmon. Bake for 12–15 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let cool slightly before flaking into large chunks.
- Soften Rice Paper Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes soft and pliable. Lay the softened wrapper flat on a clean surface, ready for filling.
- Assemble the Rolls: Place a small amount of shredded lettuce or cabbage, vermicelli noodles, shredded carrots, julienned cucumber, fresh mint leaves, and cilantro in the center of the rice paper wrapper. Add a few pieces of flaked salmon on top of the vegetables and herbs.
- Roll the Spring Rolls: Fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll tightly to encase the filling securely. Repeat the softening and filling process with the remaining wrappers and ingredients until all rolls are assembled.
- Serve: Serve the spring rolls immediately with your choice of dipping sauce—either the creamy peanut sauce or the tangy nuoc cham, depending on preference. Enjoy these light and fresh rolls as an appetizer or light meal.
Notes
- These rolls are best served fresh but can be stored covered in the fridge for up to 1 day.
- To make it even lighter, skip the noodles or substitute with spiralized vegetables.
- You can also grill or air fry the salmon for added texture and flavor.
