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
Scale
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
