These Vietnamese Baked Salmon Spring Rolls are a tasty and healthy treat! Packed with fresh veggies and tender salmon, they’re crispy on the outside and bursting with flavor.
Making them is a fun activity! I love rolling them up with family and friends. Serve with a zesty dipping sauce, and you’ve got a meal that feels special without all the fuss!
Key Ingredients & Substitutions
Salmon: Fresh salmon is key for flavor and texture. If you’re looking for a substitute, consider using cooked shrimp or tofu for a vegetarian option. Canned salmon also works in a pinch!
Rice Paper Wrappers: These are essential for wrapping your fillings. If you can’t find them, lettuce leaves can serve as a lower-carb alternative, but they won’t have the same texture.
Herbs: Fresh mint, cilantro, and Thai basil bring a vibrant flavor. If you can’t find Thai basil, regular basil or even parsley works surprisingly well. Use your favorites!
Fish Sauce: This adds a nice umami taste to the dipping sauce. If you’re vegetarian, you can use soy sauce or coconut aminos for a similar flavor without the fish.
How Do You Perfectly Soften Rice Paper Wrappers?
Softening rice paper requires a bit of practice, but it’s straightforward! Fill a wide dish with warm water, and dip the wrapper in for about 10-15 seconds. It should be pliable but still slightly firm since it will soften further as you fill and roll it.
- Don’t leave it in the water too long, as it may tear when you try to roll it.
- Have a clean, damp towel nearby to place the softened wrapper on to keep it from sticking.
What’s the Best Way to Cook the Spring Rolls for Crispy Texture?
You can bake or pan-sear the spring rolls for a delicious crispy coating. If you choose to pan-sear, heat some vegetable oil in a non-stick pan and fry each spring roll for about 2-3 minutes on each side until golden brown. This method gives a great crunch!
- If baking, brush each roll lightly with oil and bake until crispy—about 10-12 minutes at 375°F. Turning them halfway helps them brown evenly.
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
Main Ingredients:
- 8 rice paper wrappers
- 1 lb (450g) fresh salmon fillet, skin removed
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh Thai basil leaves (optional)
- 1 cup cooked vermicelli rice noodles (optional)
- 2 tablespoons vegetable oil (for baking/frying)
For the Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup water
- 2 tablespoons sugar
- 1 garlic clove, minced
- 1 small chili, finely chopped (optional)
- 1 tablespoon shredded carrot (for garnish)
- Crushed red pepper flakes (optional)
Time Needed to Prepare
This recipe takes about 40 minutes in total. You’ll need around 15-20 minutes to bake the salmon and then another 15-20 minutes to prepare and assemble the spring rolls and the dipping sauce. Afterwards, a little baking or frying will get the rolls crisp and ready to serve!
Step-by-Step Instructions:
1. Prepare the Salmon:
First, preheat your oven to 375°F (190°C). While that heats up, place the salmon fillet on a baking sheet lined with parchment paper. Drizzle a touch of vegetable oil over the salmon and bake it for about 15-20 minutes, or until it’s cooked through and you can easily flake it with a fork. Once done, take it out of the oven and let it cool a bit.
2. Prepare the Vegetables and Herbs:
While the salmon is baking, it’s time to get your veggies and herbs ready. Wash the carrots and cucumbers, then julienne them into thin strips. Rinse the bean sprouts in cold water and drain them well. Next, pick off the mint, cilantro, and Thai basil leaves from their stems. If you’re using vermicelli noodles, cook them according to the package instructions, then rinse them under cold water and drain well.
3. Flake the Salmon:
Once the salmon has cooled enough to handle, use a fork to flake it into bite-sized pieces. Set this aside for assembly.
4. Soften the Rice Paper Wrappers:
Next, fill a large shallow dish or plate with warm water. Keep the water warm but not too hot! Dip one rice paper wrapper into the water for about 10-15 seconds. It should be pliable but not too soft. Once softened, lay it flat on a clean surface.
5. Assemble the Spring Rolls:
When you’re ready to roll, take the softened wrapper and on the bottom third, layer some flaked salmon, followed by julienned carrots, cucumbers, bean sprouts, herbs, and a small portion of vermicelli noodles if you’re using them. Now, fold the sides inward over the filling, then tightly roll from the bottom up to create a neat roll. Repeat this process with the remaining wrappers and fillings.
6. Bake or Pan-Sear the Rolls:
To cook your spring rolls, heat a non-stick pan over medium heat with a drizzle of vegetable oil. Carefully fry the spring rolls on each side for about 2-3 minutes, or until they turn a beautiful golden brown and have a bit of crispiness. If you prefer baking, place the rolls on a baking tray, brush them lightly with oil, and bake for about 10-12 minutes, turning them halfway through for even crispness.
7. Prepare the Dipping Sauce:
In a small bowl, mix together fish sauce, lime juice, water, sugar, minced garlic, and chili (if using). Whisk until the sugar is dissolved. Add some shredded carrot for garnish and a pinch of crushed red pepper flakes if you’d like a little kick!
8. Serve:
Finally, arrange your baked salmon spring rolls on a serving plate. Feel free to garnish with extra fresh herbs or lime wedges. Serve warm alongside the dipping sauce for a delightful appetizer or light meal!
Enjoy your delicious Vietnamese Baked Salmon Spring Rolls!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for quicker thawing. Pat it dry before baking to avoid excess moisture.
How Do I Store Leftover Spring Rolls?
Leftover spring rolls can be stored in an airtight container in the fridge for up to 2 days. To keep them crispy, you might want to reheat them in the oven at 375°F (190°C) for about 5-10 minutes before serving.
Can I Make These Spring Rolls Vegetarian?
Absolutely! You can replace the salmon with tofu or cooked mushrooms for a vegetarian option. Feel free to load up on additional veggies or even add some cooked lentils for protein!
What Can I Use Instead of Fish Sauce?
If you’re looking for a substitute, soy sauce or coconut aminos work well as a vegetarian alternative. You can also mix a little tamari with some lemon juice to mimic the salty and tangy flavor of fish sauce.