These Vietnamese baked salmon spring rolls are a tasty treat! Filled with tender salmon and fresh veggies, they’re light and crispy. Plus, they’re baked, so you won’t feel guilty munching on them!
I love dipping them in a yummy sauce while watching my favorite show. They’re simple to make, and perfect for impressing friends or just enjoying at home. Who knew healthy could be so delicious? 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If you’re not a fan of salmon, try baked chicken breast or firm tofu for a lighter option.
Rice Paper Wrappers: These are essential for making spring rolls. If you can’t find them, you could use lettuce leaves for a low-carb version. They won’t be as sturdy, but still delicious!
Fish Sauce: A key ingredient for the signature flavor. If you’re vegetarian, coconut aminos can be a tasty alternative that adds a bit of sweetness without the fishiness.
Fresh Herbs: I love using a mix of mint and cilantro, but if you can’t find Thai basil, parsley works in a pinch. It’ll change the flavor slightly, but still yummy.
Vermicelli Noodles: These are optional but add great texture. Use rice noodles for a gluten-free alternative or skip them entirely for a lighter roll.
How Can I Roll the Perfect Spring Roll?
Rolling spring rolls can be tricky, but with practice, you’ll get the hang of it! Here’s a simple guide to rolling them right:
- Soak the rice paper in warm water for about 10 seconds. It should be soft but still slightly firm; it will continue to soften as you work with it.
- Lay it flat on a clean, dry surface. Start placing your filling about 2 inches from the bottom edge.
- Don’t overfill! A small amount of each ingredient is enough.
- Fold the sides in first, then roll tightly from the bottom up, like a burrito.
- If you find it difficult to roll, try wetting your hands for better grip or gently flattening the veggies before adding the salmon.
With a little patience, you’ll have beautiful rolls ready to bake and enjoy!
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers (spring roll wrappers)
- 400g salmon fillet, skin removed
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp chili flakes or chopped fresh chili
- 1 garlic clove, minced
- 1 tbsp lime juice
- Fresh herbs: mint leaves, cilantro, Thai basil (a handful, chopped)
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 cup fresh lettuce leaves, shredded
- ½ cup cooked vermicelli noodles (optional)
- Salt and pepper to taste
- Cooking oil spray or a little oil for greasing
For the Dipping Sauce:
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar or honey
- 1 garlic clove, minced
- 1 small red chili, chopped
- 2 tbsp water
- Fresh chopped cilantro
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and 12-15 minutes for baking. It’s quick enough for a weeknight meal but fancy enough for entertaining, especially with that fresh tangy dipping sauce. Just a little waiting time while the salmon marinates, and you’ll have a yummy dish ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 180°C (350°F). This important step gets your oven ready to cook that lovely salmon evenly.
2. Make the Marinade:
In a small bowl, mix together the fish sauce, soy sauce, honey (or maple syrup), minced garlic, chili flakes, and lime juice. This marinade will give your salmon a delicious flavor!
3. Marinate the Salmon:
Brush the marinade all over the salmon fillet. Let it sit for about 15-20 minutes to absorb those fantastic flavors.
4. Bake the Salmon:
Place the marinated salmon on a baking tray lined with parchment paper and bake it for 12-15 minutes. You’ll know it’s done when it’s cooked through and lightly caramelized on top. Once done, let it cool a little before you handle it.
5. Prepare Fresh Ingredients:
While the salmon is baking, get all your fresh ingredients ready! Chop the herbs, julienne the cucumber and carrot, shred the lettuce, and if you’re using vermicelli noodles, make sure they’re cooked and ready.
6. Soften the Rice Paper:
Fill a large bowl with warm water. Dip one rice paper wrapper in the water for about 10 seconds until it’s soft but slightly firm. It will continue to soften as you work.
7. Fill the Spring Rolls:
Lay the softened rice paper on a flat surface. Near the bottom edge, place a small amount of lettuce, cucumber, carrot, herbs, and if you’re using them, the vermicelli noodles.
8. Add the Salmon:
Using your hands, break the baked salmon into strips or chunks and place them over the vegetables. This adds a wonderful protein boost!
9. Roll the Spring Rolls:
Now it’s time to roll! Fold the sides of the wrapper over the filling and then roll tightly from the bottom to encase all the lovely ingredients. You want a snug roll but not too tight!
10. Continue Rolling:
Repeat the rolling process with the remaining wrappers and filling until everything is rolled up snugly.
11. Crisp the Rolls:
Lightly brush or spray a little oil on the tops of the rolls. Place them on a baking tray and give them a quick blast under a hot grill or in the oven for just 2-3 minutes until they are warmed through and have a nice slight glaze.
12. Prepare the Dipping Sauce:
In a small bowl, whisk together the fish sauce, lime juice, sugar (or honey), minced garlic, chopped chili, water, and fresh cilantro until the sugar dissolves. This will be your tasty dipping sauce!
13. Serve and Enjoy:
Plate your baked salmon spring rolls alongside a fresh cabbage salad (like red and white cabbage with a bit of chili) and the dipping sauce on the side. Enjoy the bright, fresh flavors and that tangy sauce!
Enjoy your Vietnamese Baked Salmon Spring Rolls with a bright, fresh, and tangy dipping sauce!
Can I Use Frozen Salmon for This Recipe?
Yes, but make sure to thaw it completely before marinating and baking. The best way to thaw salmon is to place it in the fridge overnight or use a sealed plastic bag submerged in cold water for a quicker option.
What Can I Substitute for Fish Sauce?
If you’re looking for a vegetarian or vegan alternative, coconut aminos or soy sauce mixed with a little extra lime juice can work well. Keep in mind that it will change the flavor slightly, but it will still be delicious!
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To reheat them, place them in a preheated oven at 180°C (350°F) for about 5-7 minutes until warmed through, which helps keep them crispy.
Can I Make the Spring Rolls Ahead of Time?
Definitely! You can prepare the rolls and store them in the fridge. To maintain the wrappers’ moisture, place sheets of parchment paper between the spring rolls. Just remember to bake or grill them right before serving for the best texture!
