These Vietnamese Baked Salmon Spring Rolls are fresh and tasty! They are loaded with colorful veggies, tender salmon, and wrapped in rice paper for that perfect, light crunch.
Making them is like creating little art pieces! I love serving them with a tangy dipping sauce—it’s a match made in heaven. Who can resist a tasty spring roll? 🌟
Key Ingredients & Substitutions
Salmon: Fresh salmon is key for flavor and texture. However, you can substitute it with trout or even canned salmon if fresh isn’t available. Just adjust cooking time for canned salmon as it’s already cooked.
Soy Sauce: This is essential for seasoning. If you’re following a gluten-free diet, use tamari or coconut aminos. They offer a similar depth of flavor without the gluten.
Rice Paper Wrappers: Traditional rice paper is the best choice, but if you can’t find it, look for other types of thin wrappers like spring roll or wonton skins. Just be aware that they might need different handling techniques.
Fresh Herbs: Mint, cilantro, and Thai basil add freshness. If you can’t find Thai basil, regular basil works as a substitute. Feel free to mix your herbs based on your taste preference!
How Do You Perfectly Assemble Spring Rolls?
Assembling spring rolls can be tricky, but it’s all about the technique! The key is to keep the rice paper wrappers soft but not too wet. Here’s how you do it:
- Fill a shallow bowl with warm water. Dip one rice paper wrapper for about 5 seconds until it’s just softened, not mushy.
- Lay the wrapper flat on a clean surface. Layer your lettuce, herbs, cucumber, carrot, and salmon in the center.
- If using vermicelli noodles, place them on top of the salmon for extra texture.
- Fold the sides over your filling and then roll tightly from one end to the other. Practice makes perfect!
Don’t worry if it takes a few tries to get them right. They’ll still taste delicious no matter the shape! Enjoy your fresh rolls with that tangy dipping sauce.
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For The Salmon:
- 1 lb fresh salmon fillet, skin removed
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp fish sauce
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp lime juice
- 1 tsp chili flakes or fresh chopped chili (optional)
- Salt and pepper, to taste
For The Spring Rolls:
- 8-10 rice paper wrappers
- 1 cup lettuce leaves, chopped or whole per roll
- 1/2 cucumber, julienned
- 1/2 cup shredded carrot
- Fresh herbs (mint, cilantro, Thai basil)
- Optional: rice vermicelli noodles, cooked and drained
For The Dipping Sauce:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar or honey
- 1 garlic clove, minced
- 1 fresh chili, chopped (adjust to heat preference)
- 2 tbsp water
- Fresh chopped herbs (cilantro or mint), finely chopped
- Optional crushed peanuts for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 15-20 minutes of cooking time. You’ll need an additional 30 minutes for marinating the salmon, so plan for about 1 hour total before you can enjoy your delicious spring rolls!
Step-by-Step Instructions:
1. Marinate the Salmon:
In a bowl, mix together soy sauce, honey, fish sauce, minced garlic, grated ginger, lime juice, chili flakes, salt, and pepper. Add the salmon fillet to the bowl and coat it well with the marinade. Cover the bowl and let it sit in the fridge for at least 30 minutes to absorb all those wonderful flavors.
2. Bake the Salmon:
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or foil for easy cleanup. Place the marinated salmon on the tray and bake it for about 12-15 minutes, or until it’s cooked through and slightly caramelized on top. When it’s done, remove it from the oven and let it cool for a moment. Cut the salmon into small strips perfect for rolling.
3. Prepare the Vegetables and Herbs:
While the salmon is baking, julienne the cucumber and shred the carrot. Rinse and dry the lettuce leaves and fresh herbs. If you’re using rice vermicelli noodles, make sure they are cooked and drained to be ready for assembly.
4. Make the Dipping Sauce:
In a small bowl, combine fish sauce, lime juice, sugar (or honey), minced garlic, chopped chili, and water. Stir until the sugar is dissolved. Add in your chopped fresh herbs and mix. Set this tasty sauce aside to let the flavors blend.
5. Assemble the Spring Rolls:
Fill a large shallow bowl with warm water. Dip one rice paper wrapper in the water for about 5 seconds until it’s just softened. Lay the wrapper flat on a clean surface. In the center, layer some lettuce, fresh herbs, cucumber, shredded carrot, and if you like, the vermicelli noodles. Place a couple of salmon strips on top. Fold the sides over the filling, then roll tightly from one end to the other until everything is enclosed. Continue with the remaining wrappers and ingredients until you have a beautiful plate of spring rolls!
6. Serve:
Arrange your salmon spring rolls on a plate, embellish with lime wedges and fresh mint leaves for garnish. Serve alongside the prepared dipping sauce, and enjoy every bite of your homemade Vietnamese Baked Salmon Spring Rolls!
Can I Use Frozen Salmon Instead of Fresh?
Yes, you can use frozen salmon, but it’s essential to thaw it completely before marinating. Thaw frozen salmon in the refrigerator overnight or in a sealed plastic bag submerged in cold water for quicker results.
How Do I Make the Spring Rolls Vegan?
If you’d like to make these spring rolls vegan, simply replace the salmon with tofu or tempeh. Marinate the tofu in the same marinade for a similar flavor profile, or season it separately with soy sauce, lime juice, and spices.
How Can I Store Leftover Spring Rolls?
To store leftover spring rolls, wrap them in plastic wrap or place them in an airtight container lined with a damp paper towel. Keep them in the refrigerator for up to 2 days. Note that they might lose some crunchiness, but they’ll still taste great!
Can I Prepare the Dipping Sauce in Advance?
Absolutely! The dipping sauce can be made a day ahead. Just store it in the refrigerator in a sealed container. When you’re ready to use it, give it a good stir as some ingredients may settle.