These Vietnamese baked salmon spring rolls are a fresh and tasty treat! Packed with flaky salmon, crisp veggies, and wrapped in a light rice paper, they’re perfect for any occasion.
I love how easy they are to make! Just bake them until crispy and dip in your favorite sauce. Plus, they look pretty fancy on a platter! Who knew healthy could be so fun? 😄
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this recipe due to their rich flavor and healthy fats. If you’re looking for a healthier option, try using skinless salmon or even a firm white fish like cod or tilapia.
Soy Sauce: This adds a salty umami flavor. If you’re avoiding soy, try coconut aminos or tamari for a gluten-free option. Both will give a similar salty taste without the soy.
Rice Paper Wrappers: These wrappers are essential for making spring rolls. If you can’t find them, you can also use lettuce leaves. It won’t be the traditional style, but it still offers a fresh taste.
Fresh Herbs: A mix of mint, cilantro, and basil lifts the flavors. If you’re not a fan of cilantro, feel free to replace it with parsley or omit it altogether.
Honey: This adds sweetness to the marinade. If you’re vegan, you can use maple syrup or agave nectar as a substitute.
How Do I Prepare Rice Paper Wrappers Properly?
Getting the rice paper wrappers right is a common challenge. Follow these steps for the best results:
- Use warm water to soak the wrappers, making them pliable. Aim for about 10-15 seconds in the water, but don’t over soak!
- Once soft, lay them flat on a clean surface like a cutting board or countertop.
- Keep the unused wrappers under a damp cloth to prevent them from drying out.
- Practice makes perfect! If they tear, don’t worry; just roll it tightly and enjoy your delicious creation.
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For The Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 green onions, chopped (white and green parts separated)
- 1 clove garlic, minced
- 1-inch piece ginger, grated
For The Spring Rolls:
- 10 rice paper wrappers
- 1 cup fresh herbs (such as mint, cilantro, and basil)
- 1 cup shredded lettuce
- 1 cup julienned carrots
- 1/2 cup crushed peanuts (for garnish)
- Fried shallots (for garnish)
- Optional: Hoisin sauce or peanut sauce for serving
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and an additional 15 minutes for baking the salmon. You’ll spend around 30 minutes total to get these tasty spring rolls ready for a delightful meal!
Step-by-Step Instructions:
1. Baking the Salmon:
Start by preheating your oven to 400°F (200°C). In a small bowl, mix together the soy sauce, honey, sesame oil, minced garlic, grated ginger, and the white parts of the chopped green onions. Place the salmon fillets on a baking sheet lined with parchment paper and brush the marinade over each fillet. Bake the salmon in the preheated oven for 12-15 minutes, or until it’s cooked through and flakes easily with a fork.
2. Preparing the Rice Paper Wrappers:
While the salmon is baking, get ready to make the spring rolls! Prepare the rice paper wrappers by soaking them in warm water according to the package instructions until they become soft and pliable. This usually takes just a few minutes. Once they’re ready, lay one wrapper on a clean surface.
3. Assembling the Spring Rolls:
On the softened rice paper wrapper, place a small handful of shredded lettuce, some julienned carrots, a few fresh herbs, and a piece of the baked salmon in the center. Then, fold the sides over the filling and start rolling from the bottom up to create the spring roll. Be gentle, but firm! Repeat this process with the remaining wrappers and filling until you have a plateful of delicious spring rolls.
4. Finishing Touches:
Serve the beautiful spring rolls on a plate, garnishing them with crushed peanuts, fried shallots, and the green parts of the chopped green onions. If you’d like, drizzle with additional sauce for extra flavor, and don’t forget to serve with hoisin or peanut dipping sauce on the side for delicious dipping!
Can I Use Other Types of Fish for This Recipe?
Absolutely! If you don’t have salmon, you can use other fish like tilapia or cod. Just adjust the cooking time according to the thickness of the fillets, as thinner fish will cook faster.
How Do I Store Leftover Spring Rolls?
To store leftovers, place the spring rolls in an airtight container with a damp paper towel to keep them from drying out. They can be stored in the fridge for up to 2 days. Reheat in a pan over low heat to retain their texture.
What Can I Substitute for Rice Paper Wrappers?
If rice paper wrappers are hard to find, you can substitute with thin tortillas, but keep in mind they won’t have the same texture. You can also try using lettuce leaves for a gluten-free option!
Can I Make These Spring Rolls Ahead of Time?
Yes, you can prep the fillings and store them separately in the fridge for up to a day. Just assemble the spring rolls right before serving to keep them fresh and crisp!
