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
Scale
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.
