These Vietnamese Baked Salmon Spring Rolls are a tasty treat! They wrap fresh veggies and ginger-spiced salmon in rice paper, making every bite crunchy and delicious.
Cooking them in the oven instead of frying means they stay lighter and you won’t need a towel to soak up all the oil! It’s a healthy win in my book! 😄
Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making spring rolls. If you can’t find them, use lettuce leaves for a low-carb alternative. It’s not traditional, but still tasty!
Salmon: Fresh salmon is key. If you’re looking for a leaner option, try tilapia or even shrimp. Alternatively, canned salmon works in a pinch, but it won’t have the same fresh flavor.
Vermicelli Rice Noodles: These add great texture. If you’re gluten-free or don’t have them, rice or quinoa can work as a substitute.
Fresh Herbs: Mint and cilantro give the rolls a bright taste. If fresh herbs aren’t available, consider using dried herbs sparingly. Basil could also be a great aromatic choice.
Dipping Sauce Ingredients: If you don’t have fish sauce, soy sauce can be a nice replacement, but it alters the flavor slightly. Lemon juice can also work instead of lime juice to add acidity.
How Do I Make Sure My Salmon is Moist and Flavorful?
Getting perfectly baked salmon is vital for these spring rolls. To avoid dryness, make sure to keep an eye on cooking time. Here’s how to do it:
- Preheat the oven properly; a hot oven ensures even cooking.
- Season your salmon well with salt and pepper to enhance flavor.
- Bake for only about 12-15 minutes. Use a fork to flake it—if it comes apart easily and is just opaque in the center, it’s ready!
What’s the Best Way to Soften Rice Paper Wrappers?
Softening the wrappers is a crucial step to avoid tearing. Here are my tips:
- Make sure the water isn’t too hot; warm water works best for softening.
- Keep the dip-time short—5 seconds is enough! The wrapper will continue to soften after you take it out.
- Lay the wrapper on a clean surface before layering your fillings to prevent sticking.
How to Make Vietnamese Baked Salmon Spring Rolls?
Ingredients You’ll Need:
For the Spring Rolls:
- 8 sheets rice paper wrappers
- 400g (14 oz) fresh salmon fillet, skin removed
- 1 cup cooked vermicelli rice noodles
- 1 medium carrot, julienned
- 1 cucumber, julienned (optional)
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh lettuce leaves (butter or green leaf lettuce)
- 2 green onions, finely sliced
- 1 tbsp olive oil or vegetable oil
- Salt and pepper to taste
For the Dipping Sauce:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp water
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 small chili, finely chopped (optional)
- 1 tbsp toasted sesame seeds or crushed peanuts (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 15 minutes for baking. Add additional time if you’re letting the flavors of your dipping sauce meld. Overall, expect to spend around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Salmon:
First, preheat your oven to 200°C (390°F). Take your salmon fillet and place it on a baking tray lined with parchment paper. Generously season it with salt and pepper. Bake the salmon for about 12-15 minutes, or until it’s cooked through but still moist. Once done, let it cool slightly, then flake it into large chunks with a fork.
2. Prepare the Vermicelli Noodles:
Next, cook the vermicelli noodles according to the package instructions. Once done, drain them well and rinse under cold water to stop the cooking process. Set these aside for later.
3. Prepare the Vegetables and Herbs:
Now, julienne (cut into thin strips) the carrot and cucumber (if using). Rinse and dry the fresh mint, cilantro, and lettuce leaves. Lastly, slice the green onions thinly.
4. Soften the Rice Paper Wrappers:
Grab a large shallow dish or plate and fill it with warm water. Dip one rice paper sheet into the warm water for about 5 seconds, until it softens but is still pliable. Carefully lay it flat on a clean surface or plate, ready for assembling.
5. Assemble the Spring Rolls:
Take the softened rice paper and on the bottom third, layer a lettuce leaf, some vermicelli noodles, julienned carrot, cucumber (if using), fresh herbs (mint and cilantro), sliced green onions, and a few chunks of flaky baked salmon. Fold the sides over the filling, then roll tightly from the bottom to form a spring roll. Repeat this with the remaining wrappers and filling.
6. Lightly Grill or Bake (Optional):
If you want a warm, slightly crispy texture, light brush the spring rolls with a little oil. You can grill them briefly on a hot grill pan or place them in a preheated oven at 180°C (350°F) for about 3-5 minutes until they are slightly golden and warm.
7. Make the Dipping Sauce:
In a small bowl, whisk together the fish sauce, lime juice, water, sugar, minced garlic, and chopped chili until well combined and the sugar dissolves. If you’d like, you can garnish your dipping sauce with toasted sesame seeds or crushed peanuts for added flavor.
8. Serve:
Finally, arrange the Vietnamese baked salmon spring rolls on a serving plate. Present the dipping sauce on the side for dipping, and finish with some extra mint leaves for garnish. Enjoy the fresh, bright flavors wrapped in each delightful bite!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure it’s fully thawed before baking. Thaw it overnight in the refrigerator or place it in a sealed bag submerged in cold water for a quicker method.
What if I Don’t Have Rice Paper Wrappers?
If rice paper wrappers aren’t available, you can use lettuce leaves as a fresh, low-carb alternative. Just ensure they are large and sturdy enough to hold the fillings.
How Should 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 from drying out, you can place a damp paper towel in the container. They are best enjoyed fresh, but you can reheat them in a pan for a few minutes to warm up.
Can I Make the Dipping Sauce in Advance?
Absolutely! You can prepare the dipping sauce a day ahead. Just store it in the fridge in a sealed container. Give it a good stir before serving to re-combine the ingredients!
