Vietnamese Baked Salmon Spring Rolls

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Introduction

Vietnamese Baked Salmon Spring Rolls bring a fresh, vibrant twist to the classic spring roll, combining tender baked salmon with a crisp mix of vegetables, fragrant herbs, and soft vermicelli noodles, all delicately wrapped in translucent rice paper. These rolls are baked to perfection, creating a light and crispy exterior that contrasts with the soft, flavorful filling inside. Paired with a savory dipping sauce, these spring rolls offer a healthy, satisfying option that’s perfect for an appetizer, light lunch, or dinner.

The first time I made these, I was pleasantly surprised by how easy it was to create such a flavorful and nutritious dish. Wrapping the ingredients in rice paper felt like a fun, hands-on project, and the smell of baked salmon paired with fresh herbs was simply irresistible. When the rolls came out of the oven, golden and crispy, I couldn’t wait to dip them into the sauce and enjoy the delightful blend of flavors.

What I love most about these Vietnamese Baked Salmon Spring Rolls is their versatility and how light yet filling they are. They’re perfect for warmer weather, but also work year-round as a healthy, light option. You can customize the fillings with your favorite veggies or even swap the salmon for shrimp or tofu for a different twist. No matter how you serve them, these rolls are a refreshing, flavorful way to enjoy a balanced meal or snack.

Perfect for:

  • Healthy appetizers
  • Light dinners
  • Summer gatherings
  • Meal prep
  • Seafood lovers

Why You’ll Love This Recipe

Here’s why Vietnamese Baked Salmon Spring Rolls will become your go-to dish:

  • Light and Fresh: The combination of salmon, fresh herbs, and veggies creates a light yet satisfying bite.
  • Crispy Exterior, Tender Interior: Baked instead of fried, these spring rolls have a crisp exterior while maintaining a soft, flavorful interior.
  • Nutritious and Balanced: With omega-3 rich salmon, fresh veggies, and herbs, these rolls are packed with nutrients.
  • Customizable: You can swap out ingredients to suit your taste, like using different herbs or adding your favorite dipping sauces.
  • Easy to Make Ahead: These rolls are great for meal prepping or making ahead for parties and gatherings.

Preparation and Cooking Time

  • Total Time: 30 minutes
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Servings: 4 servings (approximately 8 rolls)
  • Calories per serving: Approximately 250-300 calories
  • Key Nutrients: Protein: 22g, Carbs: 25g, Fat: 12g

Ingredients

Gather these ingredients to make your Vietnamese Baked Salmon Spring Rolls:

  • 1 lb fresh salmon fillet, skin removed
  • 8 rice paper wrappers
  • 1 cup cooked vermicelli noodles
  • 1 cup shredded carrots
  • 1 cucumber, julienned
  • 1 cup fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 1 cup shredded lettuce or cabbage
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional: 1 tablespoon sesame oil (for extra flavor)

Ingredient Highlights

  • Salmon: Rich in omega-3 fatty acids, salmon adds a hearty and nutritious element to the spring rolls.
  • Rice Paper Wrappers: These delicate, translucent wrappers are key to making the spring rolls light and refreshing.
  • Fresh Herbs: Cilantro and mint give the rolls a vibrant, aromatic flavor that pairs perfectly with the salmon.
  • Vermicelli Noodles: These thin rice noodles add a nice texture and help bind the ingredients together.
  • Veggies: Shredded carrots and cucumber provide crunch and freshness to balance the richness of the salmon.

Step-by-Step Instructions

Prepare the Salmon:

  1. Bake the Salmon: Preheat your oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper, season with salt, pepper, and a drizzle of olive oil. Bake for 12-15 minutes or until the salmon is cooked through and easily flakes with a fork. Let it cool slightly, then flake into bite-sized pieces.
  2. Optional Flavor Boost: For extra flavor, drizzle sesame oil over the cooked salmon or sprinkle with additional seasonings of your choice.

Prepare the Vegetables and Noodles:

  1. Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to the package instructions, then rinse with cold water to stop the cooking process. Set aside.
  2. Prep the Veggies: Julienne the cucumber, shred the carrots, and prepare the lettuce or cabbage.

Assemble the Spring Rolls:

  1. Soften the Rice Paper: Fill a shallow dish with warm water. Submerge one rice paper wrapper into the water for 5-10 seconds until it becomes soft and pliable.
  2. Layer the Ingredients: Place the softened rice paper onto a flat surface. In the center of the wrapper, layer a small amount of lettuce or cabbage, followed by a small handful of vermicelli noodles, a few pieces of salmon, shredded carrots, cucumber, cilantro, and mint.
  3. Roll the Spring Rolls: Carefully fold in the sides of the rice paper and roll it tightly from the bottom up, keeping the filling secure. Repeat with the remaining wrappers and filling.

Bake the Spring Rolls:

  1. Place on a Baking Sheet: Preheat your oven to 400°F (200°C). Place the assembled spring rolls on a lightly greased baking sheet, seam side down.
  2. Bake Until Crispy: Lightly brush the rolls with olive oil and bake for 10-12 minutes, or until the rice paper becomes golden brown and crispy.

Serve and Enjoy:

  1. Dipping Sauce: While the spring rolls bake, prepare a dipping sauce (see variations below). Serve the rolls with the sauce on the side for dipping.

How to Serve

  • Classic Dipping Sauce: Serve with a traditional hoisin-peanut sauce, or a tangy lime and fish sauce dip.
  • Fresh Side: Pair with a side of pickled vegetables or a simple cucumber salad.
  • As a Light Meal: These rolls are perfect as a main dish for a light lunch or dinner.
  • With Rice or Noodles: Serve alongside steamed jasmine rice or noodles for a more filling meal.

Additional Tips

  • Use a Non-Stick Pan: If you prefer not to bake, you can lightly pan-fry the spring rolls in a non-stick skillet for a few minutes per side until crispy.
  • Prep Ahead: Assemble the spring rolls up to a day ahead, then bake just before serving.
  • Wrap in Damp Paper Towel: If making ahead, wrap the rolls in a damp paper towel to keep the rice paper soft before baking.
  • Customize the Filling: Feel free to add other vegetables like bell peppers, avocado, or sprouts for extra flavor and texture.

Recipe Variations

  1. Crispy Tofu Spring Rolls: Substitute the salmon with crispy fried tofu for a vegetarian option.
  2. Spicy Tuna Spring Rolls: Use canned tuna mixed with sriracha for a spicy, tuna-filled alternative.
  3. Grilled Shrimp Rolls: Replace the salmon with grilled shrimp for a seafood variation.
  4. Vegetarian Spring Rolls: Skip the fish altogether and load the rolls with extra veggies and herbs.
  5. Avocado Salmon Rolls: Add avocado slices to the filling for a creamy texture.
  6. Sweet Chili Sauce: Pair with a sweet chili sauce for a tangy and sweet dipping option.
  7. Peanut Sauce: Mix peanut butter with soy sauce, lime juice, and a touch of honey for a creamy peanut dipping sauce.
  8. Coconut Salmon Rolls: Add shredded coconut to the rice paper or filling for a tropical twist.
  9. Lemongrass Salmon Rolls: Infuse the salmon with lemongrass before baking for an aromatic twist.
  10. Crispy Baked Veggie Rolls: Use only vegetables and crispy rice paper for a light, crunchy option.

Freezing and Storage

  • Freezing: Assemble the spring rolls without baking, then freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen for 15-20 minutes.
  • Storage: Store leftover baked spring rolls in an airtight container in the fridge for up to 2 days. Reheat in the oven for the best texture.

Special Equipment

  • Baking Sheet
  • Shallow Dish for Water
  • Parchment Paper
  • Non-stick Cooking Spray or Oil
  • Sharp Knife for Cutting Veggies

FAQ

  1. Can I make these spring rolls without baking? Yes, you can fry them for a crispier texture, or serve them fresh without any cooking for a more delicate texture.
  2. Can I use store-bought salmon for this recipe? Absolutely! Pre-cooked or smoked salmon works well if you prefer a quicker option.
  3. How can I prevent the rice paper from sticking? Make sure to keep the rice paper covered with a damp towel while assembling to prevent it from drying out.
  4. Can I use different noodles? Yes, you can substitute the vermicelli noodles with other types of noodles, like soba or rice noodles, based on your preference.
  5. Can I prepare the rolls ahead of time? Yes, you can assemble the rolls up to a day in advance and bake them just before serving.

Conclusion

Vietnamese Baked Salmon Spring Rolls are a light, fresh, and flavorful dish that’s perfect for any occasion. These rolls combine tender baked salmon, crisp veggies, and fragrant herbs, all wrapped in soft rice paper for a satisfying and healthy appetizer or light meal. They’re easy to prepare and can be customized with your favorite fillings, making them a great choice for any gathering.

Packed with vibrant flavors and textures, these spring rolls are not only delicious but also a visually appealing addition to your table. Serve them with a tangy dipping sauce for an extra burst of flavor, and watch them disappear in no time.

I can’t wait to see your Vietnamese Spring Roll creations! Snap a photo and tag me on Instagram—I’d love to see how you put your spin on this dish. Don’t forget to share your variations in the comments. Happy rolling!

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