These Vietnamese baked salmon spring rolls are fresh, crunchy, and packed with tasty flavors! Wrap up salmon, veggies, and herbs in rice paper, then bake them for a healthier twist.
I love how easy they are to make! You can even get creative with the filling. Plus, dipping them in soy sauce or peanut sauce makes them extra fun to enjoy! 🎉
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this dish. If you can’t find salmon, consider using trout or any other firm fish like tilapia. Both will work well.
Rice Paper Wrappers: Essential for the spring roll, but if you don’t have rice paper, you can use large lettuce leaves as a wrap for a lighter option. Just wash them well.
Fish Sauce: This adds a unique umami flavor. If you need a substitute, try soy sauce mixed with a splash of lemon juice. It won’t be quite the same, but it’ll still taste good!
Fresh Herbs: Mint and cilantro are key for that fresh taste. If you’re not a fan, you can use parsley or basil instead. They won’t be quite the same but can add a nice flavor.
How Do I Properly Handle Rice Paper Wrappers?
Handling rice paper can be tricky at first, but it gets easier with practice. Submerge the rice paper in warm water until it’s soft but still firm enough to handle. Here’s how:
- Use a shallow dish for warm water.
- Dip for 10-15 seconds, watching closely. It should become pliable but not soggy.
- Gently lay the wrapper on a clean surface to fill.
- Keep unused wrappers in the water to prevent drying out, but replace them if they become too soft.
Be patient, and don’t worry if they tear a bit; you can still wrap them tightly around the filling!
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 oz salmon fillet, skin removed
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tsp honey
- 1/2 tsp garlic, minced
- 1/2 tsp ginger, minced
- 6 rice paper wrappers
- 1 cup vermicelli rice noodles, cooked and drained
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup lettuce leaves (butter or green leaf)
- 1 small carrot, julienned
- 1 cucumber, julienned
- Cooking oil spray or a little oil for baking
- Lime wedges for serving
For the Dipping Sauce:
- 3 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 small chili, finely chopped (optional)
- 2 tbsp water
How Much Time Will You Need?
This recipe takes about 30 minutes of prep and cooking time. You’ll need a bit of time to marinate the salmon, bake it, and assemble the spring rolls. The end result is fresh, flavorful, and well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will get it ready for baking the salmon.
2. Marinate the Salmon:
In a small bowl, combine the fish sauce, soy sauce, honey, minced garlic, and ginger. Stir well, and then place the salmon in this mixture. Let the salmon marinate for 15-20 minutes for the flavors to soak in.
3. Bake the Salmon:
Line a baking tray with parchment paper or lightly oil it to prevent sticking. Place the marinated salmon on the tray and bake for 12-15 minutes, or until the salmon is fully cooked and has a slightly caramelized top. Keep an eye on it to avoid overcooking!
4. Prepare the Noodles:
While the salmon is baking, prepare the vermicelli rice noodles according to the package instructions. Once they are done, drain them well and set aside.
5. Soften the Rice Paper:
Fill a large, shallow dish with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds until it becomes soft but not too delicate to tear. Lay it flat on a clean surface, ready for filling.
6. Fill the Rice Paper:
On the lower third of the rice paper, place a couple of mint and cilantro leaves, a piece of lettuce, some julienned carrot and cucumber, and a small amount of vermicelli noodles.
7. Add the Salmon:
Once the salmon is baked, cut it into strips and place a piece on top of the veggies you just added.
8. Roll Up the Spring Roll:
Carefully fold the sides of the rice paper over the filling and then tightly roll it up from the bottom to enclose all the ingredients. Don’t worry if it’s not perfect; practice makes it easier!
9. Repeat and Finish:
Continue this process with the remaining wrappers and filling ingredients until you have a nice batch of spring rolls.
10. Optional Crisping:
If you want an extra crunchy texture, lightly spray or brush the rolls with oil and place them under the broiler or in a hot pan for 1-2 minutes. This will give them a lovely, baked/grilled finish.
11. Prepare the Dipping Sauce:
In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, chili (if using), and water until the sugar dissolves. This will give you a flavorful dipping sauce for your spring rolls.
12. Serve and Enjoy:
Plate your baked salmon spring rolls with lime wedges on the side and serve the dipping sauce. Enjoy your delicious, homemade Vietnamese-inspired dish!
These spring rolls are fresh, flavorful, and make for a fun and healthy meal. Happy cooking!
Can I Use Cooked Salmon Instead of Fresh?
Absolutely! If you have leftover cooked salmon, it can be a great time-saver. Just make sure to flake it into pieces before adding it to the spring rolls.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep them fresh, consider separating them with parchment paper. They can be enjoyed cold or gently reheated in a pan.
Can I Make the Dipping Sauce Ahead of Time?
Yes! The dipping sauce can be made a day in advance. Just store it in a sealed jar or container in the fridge, and give it a little stir before serving to mix the ingredients again.
What Other Vegetables Can I Use?
Feel free to get creative with your veggies! Bell peppers, radishes, or even sliced avocado can add wonderful flavor and texture. Just remember to julienne them to keep everything easy to roll!
