These Vietnamese Baked Salmon Spring Rolls are a tasty treat! Filled with fresh veggies and flavorful salmon, they’re wrapped in rice paper and baked to a crispy perfection.
What I love most is how healthy and easy they are! I whip them up for a light dinner or snack, and they disappear fast. Don’t forget the dipping sauce—it’s the best part! 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here for its rich flavor and texture. If salmon isn’t available, try tilapia or trout, which can also be baked nicely. Canned salmon is an option, but remember it won’t have the same fresh taste.
Sauces: Soy sauce and oyster sauce add depth to the marinade. If you’re keeping it gluten-free, use tamari instead of soy sauce. For a vegetarian option, skip the oyster sauce and use a mushroom-based sauce.
Honey: This sweetens the marinade. Maple syrup or agave nectar can be used as substitutes for a vegan option, but you may need slightly less, as they’re sweeter.
Rice Paper Wrappers: These are key for the spring roll structure. If you’re having trouble finding them, look for wonton wrappers as an alternative that can work but won’t have the same chewy texture.
Fresh Herbs: Mint, cilantro, and basil give freshness. If you dislike any herb, feel free to omit it or switch it for parsley or spinach; however, it will change the flavor profile a bit.
How Do You Softly Prepare Rice Paper Wrappers?
Soaking rice paper wrappers properly is crucial for making soft and flexible spring rolls. If they’re too hard, they’ll crack; if they’re too soft, they’ll be tricky to handle. Here’s how to do it:
- Fill a shallow dish with warm water.
- Dip each rice paper wrapper in the water for 10-15 seconds, rotating gently to ensure even soaking.
- Place the wrapper on a clean surface once it’s soft but still slight firm to the touch.
Practice makes perfect! If they’re too stiff, soak them a few seconds more. They should be pliable to roll without tearing.
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For the Salmon:
- 1 lb salmon fillet
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 green onion, chopped (plus extra for garnish)
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup vermicelli noodles, cooked according to package instructions
- Fresh herbs (mint, cilantro, basil)
- Lettuce leaves (for serving)
For Garnish:
- 1/4 cup crushed peanuts
- 1/4 cup crispy shallots
Dipping Sauce:
- Dipping sauce of your choice (hoisin sauce, peanut sauce, etc.)
How Much Time Will You Need?
This delicious dish requires about 25 minutes of prep and cooking time in total. You’ll spend around 20 minutes baking the salmon and preparing the spring rolls, making it a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by preheating your oven to 375°F (190°C). In a small bowl, mix together the soy sauce, oyster sauce, honey, minced garlic, minced ginger, and chopped green onion to create a flavorful marinade. Place your salmon fillet on a baking sheet lined with parchment paper and brush the marinade generously over it.
2. Bake the Salmon:
Put the salmon in the preheated oven and bake it for about 15-20 minutes. You’ll know it’s done when it flakes easily with a fork. Keep an eye on it to avoid overcooking!
3. Soften the Rice Paper Wrappers:
While the salmon is baking, it’s time to prepare the rice paper wrappers. Soak each wrapper in warm water for about 10-15 seconds until they become soft and pliable. This step is important for rolling them up easily!
4. Assemble the Spring Rolls:
On a clean surface, lay out each softened rice paper wrapper. In the center, place a small amount of cooked vermicelli noodles, a piece of the baked salmon, and a few fresh herbs. Fold in the sides of the wrapper and roll it tightly from the bottom up. It’s like a delicious little package!
5. Garnish and Serve:
Arrange your rolled spring rolls on a platter. For that extra touch, sprinkle additional chopped green onion, crushed peanuts, and crispy shallots on top. Serve them with fresh lettuce leaves and your choice of dipping sauce. Enjoy your tasty creation!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon completely before marinating and baking. The best way to thaw it is by leaving it in the refrigerator overnight or placing it sealed in cold water for about an hour. Pat it dry before you brush on the marinade for the best flavor absorption.
What Can I Substitute for Rice Paper Wrappers?
If you can’t find rice paper wrappers, you can use alternative options like lettuce leaves for a low-carb version or thin tortillas for a different twist. Just be sure to adjust the filling amounts so they fit nicely inside your chosen wrapper!
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep them from sticking together, place a piece of parchment paper between layers. When ready to eat, you can enjoy them cold or reheat them in a pan over low heat until warm.
Can I Make These Spring Rolls Vegetarian?
Absolutely! Simply omit the salmon and replace it with tofu or more fresh vegetables like cucumbers, bell peppers, and carrots. You could also add some sautéed mushrooms for extra flavor. Just be sure to adjust the marinade or use a flavorful sauce to ensure they’re tasty!
