These Vietnamese Baked Salmon Spring Rolls are a tasty treat! Filled with fresh veggies and perfectly baked salmon, they’re crunchy on the outside and bursting with flavor inside.
Making these rolls is a fun way to get the kids involved. I love serving them with a light dipping sauce. It’s such a hit during family dinners, and they disappear quickly!
Key Ingredients & Substitutions
Fresh Salmon: Salmon gives these spring rolls a rich flavor. If you’re looking for a healthier option, you can use baked chicken or tofu instead. Both options work well to balance the fresh herbs.
Rice Paper Wrappers: These are essential for the rolls. You can substitute with lettuce leaves if you want a low-carb option or bean sprouts for extra crunch, though it will change the texture.
Fresh Herbs: Mint, cilantro, and Thai basil add brightness. If you can’t find Thai basil, regular basil works too. You can also skip it if you’re not a fan of strong herb flavors.
Vegetables: Cucumber and carrot add crunch and color. Feel free to swap in other veggies like bell peppers or radishes, just keep them julienned for easy rolling!
Dipping Sauce: The sauce is key to flavor. If you’re vegetarian or don’t consume fish sauce, try soy sauce or a vegan alternative mixed with a splash of lime juice and a bit of sugar for balance.
How Do You Prepare Rice Paper Wrappers Without Tearing Them?
Softening rice paper can be tricky, but here’s how to do it smoothly without tearing. Use warm water, as it helps soften the wrappers evenly. Dip each wrapper for about 5-7 seconds, but check their texture; they should feel pliable but firm.
- Use a shallow dish to let the entire wrapper soak evenly.
- After taking it out of the water, lay it flat on a clean surface immediately. This keeps it from sticking together.
- If you’re struggling with tears, ensure you’re not soaking it too long. Remember, it will continue to soften as you work!
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 oz (225g) fresh salmon fillet, skin removed
- 8 rice paper wrappers (medium size)
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh Thai basil leaves (optional)
- 1 large cucumber, julienned
- 1 medium carrot, julienned
- 1 cup lettuce leaves or butter lettuce, torn
- 1/2 cup cooked rice vermicelli noodles (optional)
- Cooking spray or a little oil for brushing
- Lime wedges, for serving
For the Dipping Sauce (Nuoc Cham inspired):
- 3 tbsp fish sauce
- 3 tbsp water
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 small red chili, finely chopped (adjust to taste)
- 2 tbsp finely chopped cilantro
How Much Time Will You Need?
This recipe takes approximately 30 minutes in total, which includes about 15 minutes of prep and cooking for the salmon, plus around 10-15 minutes for assembling the rolls. If you want to chill the dipping sauce or the rolls a little before serving, you may want to add an extra few minutes for that. But overall, it’s a quick and delightful dish!
Step-by-Step Instructions:
1. Preparing the Salmon:
Start by preheating your oven to 400°F (200°C). Take your salmon fillet and place it on a baking tray lined with parchment paper or lightly oiled. Bake for about 12-15 minutes until it’s cooked through but still moist. Once done, remove it from the oven and let it cool slightly. Then, slice the salmon into long strips that will fit nicely inside your spring rolls.
2. Making the Dipping Sauce:
In a small bowl, mix together the fish sauce, water, lime juice, sugar, minced garlic, chopped chili, and cilantro. Stir the mixture until the sugar has dissolved completely. Set it aside so the flavors can meld while you prepare the rolls.
3. Preparing the Rice Paper Wrappers:
Fill a large shallow dish with warm water. Take one rice paper wrapper and dip it into the water for about 5-7 seconds. You want it to soften but remain slightly firm, as it will continue to soften as you work. Once ready, lay the wrapper flat on a clean surface.
4. Assembling the Spring Rolls:
On the lower third of the softened rice paper, place a few mint leaves, cilantro, Thai basil (if using), julienned cucumber, and carrot sticks. Add some torn lettuce leaves and a small amount of vermicelli noodles (if using). Finally, top everything with a couple of strips of baked salmon.
5. Rolling the Spring Rolls:
To roll, fold the sides of the wrapper inward over the filling first. Then, start rolling from the bottom up, tucking the filling tightly inside. Make sure your roll is snug but take care not to tear the rice paper.
6. Cooking the Rolls (Optional):
If you’d like to add a grilled touch to your spring rolls, lightly brush or spray them with oil. Heat a non-stick pan or grill pan over medium heat and grill each roll for a couple of minutes, turning them to achieve a nice char and warm the salmon and rice paper. This step is optional since the salmon is already cooked but can enhance flavors and texture.
7. Serving:
Finally, arrange your baked salmon spring rolls on a serving plate. Serve them alongside a bowl of your homemade dipping sauce and some extra herbs like mint. Don’t forget to add lime wedges for extra Zing when you enjoy these fresh, vibrant rolls!
Enjoy your fresh and flavorful Vietnamese-inspired baked salmon spring rolls!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just be sure to thaw it completely in the refrigerator overnight before baking. You may also want to pat it dry to ensure it bakes evenly and doesn’t become too watery.
Can I Make the Dipping Sauce in Advance?
Absolutely! The dipping sauce can be made ahead of time and stored in an airtight container in the fridge for up to a week. Just give it a good stir before serving, as some ingredients may settle.
What Should I Do If the Rice Paper Wrapper Tears?
If the rice paper tears during assembly, don’t worry! You can simply use another wrapper to cover the tear or use a bit of water to seal it together. Alternatively, you can wrap the filling in a lettuce leaf if needed for a fresh twist.
How Do I Store Leftover Spring Rolls?
To store leftover spring rolls, wrap them tightly in plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to 2 days. Note that they are best enjoyed fresh, as the rice paper may soften further when stored.