These Vietnamese baked salmon spring rolls are fresh and crispy, packed with tasty salmon and crunchy veggies. They make a fun appetizer or light meal!
Honestly, you can’t go wrong with a dish that’s both healthy and satisfying. I love pairing mine with a sweet dipping sauce for that perfect flavor twist. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this recipe, but you can use other fish like trout or even shrimp if you prefer. Canned salmon works in a pinch, though the texture will be different.
Soy Sauce: For a gluten-free version, swap soy sauce for tamari. If you want a lower sodium option, look for low-sodium soy sauce.
Honey or Brown Sugar: Honey adds a unique sweetness, but you can use agave nectar or maple syrup as a vegan alternative. Brown sugar gives deeper flavor if that’s your preference.
Rice Paper Wrappers: If you can’t find rice paper, you could use lettuce leaves for a fresh wrap or even tortillas for a different twist, though they won’t have the same texture.
Vermicelli Noodles: These noodles are optional, but they add substance. If you want a grain-free option, try using thin, spiralized zucchini or cucumber instead.
How Do I Handle Rice Paper Wrappers Without Breaking Them?
Handling rice paper can be tricky, but with practice, it gets easier. Here are some tips to avoid tearing them:
- Use warm water to soften the wrappers, submerging them for only 10-15 seconds until pliable, not too soft.
- Work on a clean, flat surface; I find a cutting board works really well!
- Fill the center with just a small amount of ingredients to prevent overstuffing.
- When rolling, start from the bottom and tuck the ingredients in tightly, then fold in the sides to secure them.
Remember, if one tears, it’s okay! Just use two wrappers instead to create a double layer for your rolls.
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 2 green onions, chopped (plus extra for garnish)
For the Garnish:
- 1/4 cup roasted peanuts, chopped
- 1/2 cup fried shallots
- Fresh herbs (such as cilantro and mint) for serving
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup vermicelli noodles (optional)
- Lettuce leaves for wrapping (optional)
- Fish sauce for dipping (optional)
How Much Time Will You Need?
This delicious recipe takes about 35-45 minutes to prepare. You’ll need around 15-20 minutes to bake the salmon, and then a little time to assemble the spring rolls. Once that’s done, you can enjoy your meal!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by preheating your oven to 375°F (190°C). In a small bowl, whisk together the soy sauce, honey (or brown sugar), sesame oil, minced garlic, grated ginger, and chopped green onions. Place the salmon fillets in a baking dish and pour the sauce all over them, making sure they are well-coated.
2. Bake the Salmon:
Now, pop the salmon in the oven and let it bake for about 15-20 minutes, or until it’s cooked through and flaky. Once it’s done, take it out of the oven and let it cool slightly before flaking it into large pieces. Discard the skin.
3. Assemble the Spring Rolls:
Next, fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds until it softens. Lay the softened wrapper on a clean surface and place a small amount of flaked salmon, vermicelli noodles (if using), fresh herbs, and lettuce leaves (if using) in the center. Now, fold in the sides of the rice paper and roll it up tightly from the bottom to the top, just like you would a burrito. Repeat this step for the remaining wrappers and fillings.
4. Garnish and Serve:
Arrange the spring rolls on a platter, and garnish them with chopped peanuts and fried shallots. You can also serve them alongside fish sauce or your favorite dipping sauce. Enjoy your Vietnamese baked salmon spring rolls, and feel free to pair them with some vermicelli noodles if you like!
Can I Use Canned Salmon Instead of Fresh Salmon?
Absolutely! Canned salmon works well for this recipe. Just drain it thoroughly and flake it before adding to your spring rolls. You can adjust the seasoning in the dish since canned salmon is already cooked and often salted.
What If I Can’t Find Rice Paper Wrappers?
If you can’t find rice paper wrappers, you can use collard green leaves or lettuce leaves as a substitute. Just make sure to remove the thick stem and blanch the leaves briefly in hot water to make them pliable.
How to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep them fresh, place a damp paper towel between layers of spring rolls to prevent them from drying out.
Can I Make These Spring Rolls Vegetarian?
Definitely! To make them vegetarian, substitute the salmon with tofu or a variety of sautéed vegetables. You can also add extra herbs or some avocado for creaminess!
