Description
These Vietnamese Baked Salmon Spring Rolls are a healthy and flavorful twist on traditional spring rolls, combining tender, baked salmon with fresh herbs, crisp vegetables, and delicate rice paper wrappers. Baked to golden perfection, they offer a light yet satisfying appetizer or main course perfect for any occasion.
Ingredients
Scale
Salmon Marinade
- 1 pound salmon fillet, skin removed
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
Spring Roll Assembly
- 8 rice paper wrappers
- 1 cup cooked rice noodles
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup julienned carrots
- 1/2 cup cucumber sticks
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 1 tablespoon vegetable oil (for brushing)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Marinate and Bake Salmon: In a small bowl, combine soy sauce, fish sauce, honey, sesame oil, and garlic powder. Place the salmon fillet on the prepared baking sheet, brush it with the marinade mixture, and bake for 12–15 minutes until the salmon is just cooked through. Allow it to cool slightly, then flake the salmon into bite-sized pieces.
- Soften Rice Paper Wrappers: Soak one rice paper wrapper at a time in warm water for 10–15 seconds until it becomes soft and pliable. Lay it flat on a clean working surface for easy rolling.
- Assemble Spring Rolls: Near the bottom edge of the softened rice paper, layer a small amount of cooked rice noodles, shredded lettuce or napa cabbage, julienned carrots, cucumber sticks, fresh mint, fresh cilantro, and a few pieces of flaked salmon. Fold the sides of the wrapper inward, then roll tightly from the bottom up to enclose the filling completely. Repeat with the remaining wrappers and filling.
- Brush and Bake Rolls: Lightly brush each finished spring roll with vegetable oil to help them crisp up in the oven. Arrange the rolls on a baking sheet in a single layer. Bake at 400°F (200°C) for 8–10 minutes, turning halfway through the baking time, until the rolls are golden and slightly crispy on the outside.
Notes
- Serve these spring rolls with hoisin-peanut sauce or traditional nuoc cham dipping sauce for enhanced flavor.
- For extra crispiness, you can lightly spray the rolls with additional oil and bake for a few minutes longer.
- These spring rolls work great as an appetizer, lunch, or a light dinner option.
