Vietnamese Baked Salmon Spring Rolls Recipe
If you’ve ever wanted to enjoy the vibrant flavors of Vietnamese cuisine with a healthy twist, then this Vietnamese Baked Salmon Spring Rolls Recipe is your new go-to. These spring rolls are a delightful harmony of tender baked salmon, fresh crunchy veggies, and fragrant herbs, all wrapped in soft rice paper. With a vibrant dipping sauce by your side, each bite bursts with flavor, texture, and just the right amount of zest. Whether you’re looking for an impressive appetizer or a light meal, these spring rolls deliver freshness and comfort in every bite.
Ingredients You’ll Need
This recipe keeps things simple but thoughtfully balanced. Each ingredient not only adds taste but also contributes to that perfect texture and color which makes these spring rolls so irresistible.
- 1 pound salmon fillet, skin removed: The star protein, juicy and flaky after baking.
- 1 tablespoon olive oil: Helps the salmon stay moist and adds richness during baking.
- 1 tablespoon soy sauce: Brings a subtle salty umami depth to the salmon.
- 1 tablespoon lime juice: Adds brightness and a tangy freshness that wakes up the flavors.
- 2 cloves garlic, minced: Provides a warm aromatic base that pairs beautifully with the fish.
- 1 teaspoon grated fresh ginger: Adds a gentle spicy zing that complements the salmon perfectly.
- 1/4 teaspoon salt: Enhances all the savory notes without overpowering.
- 1/4 teaspoon black pepper: Brings a mild kick for balance.
- 12 rice paper wrappers: The delicate yet sturdy canvas that holds all the ingredients together.
- 2 cups shredded lettuce: Adds crunch and freshness to every bite.
- 1 cup shredded carrots: Offers sweetness and beautiful color contrast.
- 1 cup thinly sliced cucumber: Brings cooling crispness for a refreshing texture.
- 1/2 cup fresh mint leaves: Infuses the rolls with herbal brightness and aroma.
- 1/2 cup fresh cilantro leaves: Adds an earthy, citrusy note essential to Vietnamese flavors.
- 1/2 cup cooked rice vermicelli noodles (optional): Gives extra substance if you want a heartier roll.
- Dipping sauce such as nuoc cham or peanut sauce: The perfect accompaniment to elevate every bite.
How to Make Vietnamese Baked Salmon Spring Rolls Recipe
Step 1: Prepare and Bake the Salmon
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Place your salmon fillet right on the sheet and drizzle it evenly with olive oil, soy sauce, lime juice, minced garlic, grated ginger, salt, and black pepper. These simple seasonings will infuse the salmon with big flavor while keeping it light. Bake for 12 to 15 minutes or until the salmon flakes easily when you test it with a fork. Set aside to cool slightly, then gently flake the salmon into bite-size pieces. This step is where your spring rolls start to get that satisfying meaty texture.
Step 2: Soften the Rice Paper Wrappers
Fill a shallow dish with warm water – not too hot, just comfortably warm – and dip one rice paper wrapper for about 5 to 8 seconds. You want the wrapper pliable but not soggy, as over-soaking will make it tear when you roll. Lay the softened rice paper flat on a clean surface, ready for layering your fresh ingredients.
Step 3: Assemble the Spring Rolls
Start by adding a small handful of shredded lettuce right in the center of the softened wrapper. Then layer carrots, cucumber slices, fresh mint, and cilantro leaves for a burst of color and flavor. If you’re using cooked vermicelli noodles, sprinkle some over these veggies. Finally, crown your layers with several pieces of the tender baked salmon. To roll, fold the bottom edge over the filling, tuck in the sides, and roll tightly but gently so the wrapper holds everything securely together. Repeat this process with all the remaining wrappers and filling.
How to Serve Vietnamese Baked Salmon Spring Rolls Recipe
Garnishes
Finishing touches can make your spring rolls pop visually and flavor-wise. Sprinkle chopped peanuts for a delightful crunch, add extra sprigs of mint or cilantro for freshness, and offer thin slices of chili for those who love a bit of a spicy kick. A wedge of lime on the side invites guests to add a splash of citrusy brightness if they like.
Side Dishes
Serve these spring rolls alongside light Vietnamese classics like a crisp papaya salad, a bowl of pho, or some simple steamed jasmine rice. For something extra satisfying, pair with a cold glass of Vietnamese iced coffee or a lightly sweetened green tea to complement the herbal and savory notes.
Creative Ways to Present
For an eye-catching presentation, arrange the rolls on a large bamboo platter lined with banana leaves or lettuce leaves to keep with authentic vibes. Serve the dipping sauces in small bowls arranged around the platter to encourage sharing and dipping. You can even open some rolls and create bite-sized “spring roll halves” for appetizer trays at parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, it’s best to store the baked salmon and veggie fillings separately from the rice paper wrappers in airtight containers inside the fridge. This approach prevents the rice paper from becoming soggy or hardening. Keep leftover fillings for up to two days for the best flavor and texture.
Freezing
Due to the delicate nature of rice paper, freezing assembled spring rolls is not recommended as they will lose their texture and become mushy upon thawing. You can freeze leftover baked salmon separately for up to a month, then thaw and reassemble fresh spring rolls when ready.
Reheating
Reheat the salmon gently in the oven or stovetop to prevent it from drying out. Avoid microwaving as it can make the salmon tough and the rice wrappers chewy if already assembled. After reheating the salmon, make fresh spring rolls to enjoy the full deliciousness of this Vietnamese Baked Salmon Spring Rolls Recipe.
FAQs
Can I use smoked salmon for the spring rolls?
While smoked salmon offers convenience and flavor, this recipe shines with freshly baked salmon for its tender texture and the bright sauce marinade. If using smoked salmon, adjust your seasonings accordingly and skip the baking step.
What dipping sauce works best with these spring rolls?
Traditional nuoc cham brings a perfect balance of sweet, salty, sour, and spicy. Peanut sauce offers a creamy, nutty alternative that pairs exceptionally well with salmon. Feel free to try both and see which one you love most!
Are these spring rolls gluten-free?
Yes, rice paper wrappers and most ingredients used here are naturally gluten-free. Just be sure to use gluten-free soy sauce to keep the recipe suitable for gluten-sensitive diets.
Can I prepare these spring rolls vegan or vegetarian?
To make a vegan version, swap the baked salmon for marinated tofu, tempeh, or grilled mushrooms. Keep all the fresh veggies and herbs for that signature crunch and brightness.
How do I prevent the rice paper wrappers from sticking together?
Keep the wrappers separated by placing a damp kitchen towel between them if you’re preparing a batch ahead. Also, do not over-soak each wrapper to avoid stickiness, and assemble rolls just before serving for best texture.
Final Thoughts
There’s just something special about making and sharing this Vietnamese Baked Salmon Spring Rolls Recipe that feels both wholesome and festive. The freshness, the vibrant herbs, and the perfectly baked salmon make for a dish that’s as satisfying to make as it is to eat. I can’t wait for you to try it and have it become a beloved recipe in your kitchen too!
Print
Vietnamese Baked Salmon Spring Rolls Recipe
- Total Time: 35 minutes
- Yield: 12 spring rolls 1x
- Diet: Dairy-Free
Description
These Vietnamese Baked Salmon Spring Rolls are a healthy and flavorful appetizer featuring tender baked salmon wrapped in refreshing rice paper with crisp vegetables and fresh herbs. Lightly baked salmon is seasoned with ginger, garlic, lime, and soy sauce, then combined with shredded lettuce, carrots, cucumber, mint, cilantro, and optional rice vermicelli. Served with your choice of nuoc cham or peanut dipping sauce, these spring rolls offer a nutritious and delicious way to enjoy the vibrant flavors of Vietnamese cuisine.
Ingredients
Salmon Marinade
- 1 pound salmon fillet, skin removed
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Spring Roll Wrappers & Filling
- 12 rice paper wrappers
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup cooked rice vermicelli noodles (optional)
Dipping Sauce
- Dipping sauce such as nuoc cham or peanut sauce for serving
Instructions
- Preheat and prepare salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Marinate and bake salmon: Place the salmon fillet on the prepared sheet and drizzle it evenly with olive oil, soy sauce, lime juice, minced garlic, grated ginger, salt, and black pepper. Bake the salmon for 12 to 15 minutes, or until it flakes easily when tested with a fork. Remove from oven and allow it to cool slightly.
- Flake salmon: Using a fork, gently flake the baked salmon into bite-size pieces suitable for rolling.
- Soften rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5 to 8 seconds until pliable but not too soft to prevent tearing.
- Assemble spring rolls: Lay the softened rice paper on a clean surface. Place a small handful each of shredded lettuce, carrots, cucumber, fresh mint and cilantro leaves, optional rice vermicelli noodles, and several pieces of flaked baked salmon in the center of the wrapper.
- Roll the spring rolls: Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll the wrapper tightly to fully enclose the filling, forming a neat spring roll. Repeat the process with the remaining wrappers and filling.
- Serve: Serve the spring rolls immediately with your choice of dipping sauce such as traditional Vietnamese nuoc cham or a creamy peanut sauce for added flavor.
Notes
- Do not over-soak the rice paper wrappers or they may tear during rolling.
- For extra creaminess, add sliced avocado inside the rolls.
- For a spicy kick, include thin slices of fresh chili in the filling.
- Leftover salmon works great for this recipe, providing an easy shortcut.
- Best served fresh as rice paper wrappers can become firm if refrigerated for too long.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vietnamese
