These Easy Vietnamese Baked Salmon Spring Rolls are crispy, fresh, and full of flavor! With tender salmon, colorful veggies, and a hint of herbs, they make a tasty snack or light meal.
Making spring rolls is easier than you think! Just roll everything up in rice paper, pop them in the oven, and you’ve got a healthy treat. I love dipping them in peanut sauce—yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star of this dish for their rich flavor. If salmon isn’t available, you can use canned salmon or cooked shrimp. They both work well and offer a different taste.
Rice Paper Wrappers: These thin sheets hold everything together. If you’re looking for a gluten-free option, check if the wrappers are made from rice flour. You can also use lettuce leaves as a crunchy alternative for a low-carb version.
Vegetables: The combination of carrots, cucumber, and fresh herbs adds crunch and freshness. Feel free to mix it up with bell peppers or shredded cabbage if that’s what you have on hand.
Sauces: Soy sauce and fish sauce provide depth. For a vegetarian option, substitute soy sauce with tamari and skip the fish sauce or replace it with a dash of lemon juice for some brightness.
How Do You Get the Perfectly Soft Rice Paper?
Softening rice paper can be tricky. Here’s how to do it right:
- Use warm water, as it helps soften the rice paper more effectively than cold water.
- Dip one rice paper sheet at a time for about 5 seconds—just enough to make it pliable but not too soft to handle.
- Place the softened paper flat on a clean surface immediately after soaking to avoid sticking to each other.
Take your time when wrapping! It’s okay if your first few spring rolls aren’t perfect; practice makes perfect!
Easy Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets, skin removed
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
For the Spring Rolls:
- 8-10 rice paper wrappers
- 1 cup vermicelli rice noodles, cooked and drained
- 1/2 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 2 green onions, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fried shallots or dried shrimp (optional)
- Cooking spray or a little oil for brushing
How Much Time Will You Need?
This recipe will take approximately 15 minutes for preparation and about 20 minutes for baking, making it a quick and delicious meal or snack option!
Step-by-Step Instructions:
1. Marinate the Salmon:
In a bowl, combine the soy sauce, fish sauce, sugar, minced garlic, and ginger. Add the salmon fillets and let them marinate for about 15-20 minutes to absorb all those wonderful flavors.
2. Bake the Salmon:
Preheat your oven to 375°F (190°C). Place the marinated salmon on a lined baking sheet and bake for 12-15 minutes, or until it’s cooked through and flakes easily. Once done, gently flake the salmon into medium-sized chunks and set aside.
3. Prepare the Filling:
In a large mixing bowl, combine the flaked salmon with the shredded carrots, julienned cucumber, fresh mint, cilantro, basil, and sliced green onions. Toss everything together gently, so it’s evenly mixed.
4. Soften the Rice Papers:
Take a large shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it becomes soft but not too fragile. Lay it flat on a clean work surface to prepare for filling.
5. Assemble the Spring Rolls:
On the bottom third of the softened rice paper, place a small handful of the cooked vermicelli noodles, followed by the salmon and vegetable mixture. Fold the edges of the rice paper in, then roll it tightly from the bottom to enclose the filling. Repeat with the remaining rice papers and filling.
6. Prepare for Baking:
Arrange the rolled spring rolls seam side down on a baking sheet lined with parchment paper. Lightly brush or spray the rolls with oil to help them crisp up while baking.
7. Bake the Spring Rolls:
Bake the spring rolls in the preheated oven for about 15-20 minutes, or until they turn a golden brown and crispy.
8. Garnish and Serve:
Once baked, sprinkle the spring rolls with chopped roasted peanuts and, if desired, the optional fried shallots or dried shrimp. Serve them warm with your favorite dipping sauce, such as hoisin-peanut sauce or a classic Vietnamese nuoc cham.
Enjoy your crispy and flavorful Vietnamese Baked Salmon Spring Rolls!
FAQ about Easy Vietnamese Baked Salmon Spring Rolls
Can I Use Other Proteins Besides Salmon?
Absolutely! You can substitute salmon with other proteins like cooked shrimp, chicken, or even tofu for a vegetarian option. Just ensure the proteins are cooked before adding them to the spring rolls.
How Do I Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes for crispiness.
Can I Make These Spring Rolls Ahead of Time?
Yes, you can prepare the filling and roll them a few hours ahead. Just keep them covered with a damp cloth to prevent the rice paper from drying out. Bake them fresh just before serving for the best texture!
What Dipping Sauce Pairs Well with These Spring Rolls?
A classic Vietnamese nuoc cham (a sweet, tangy dipping sauce) is a great choice, or you can serve them with a hoisin-peanut sauce for a delicious combination. Both enhance the flavors of the spring rolls beautifully!
