These Vietnamese Baked Salmon Spring Rolls are fresh and tasty! Filled with flaky salmon and crunchy veggies, they make a great snack or meal.
When I make these, I can’t help but munch on a few while they bake—who can resist that crispy goodness? Serve with your favorite dipping sauce for extra fun!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillet is key for this dish. If salmon isn’t available, you can use other fish like trout or even canned tuna for ease. Just make sure to adjust cooking times if you’re using pre-cooked options.
Soy Sauce: This adds a nice salty flavor. For a gluten-free option, choose tamari instead. Otherwise, coconut aminos can be a wonderful alternative for a lighter taste.
Honey: It gives sweetness to balance the flavors. If you need a vegan option, maple syrup or agave nectar works great!
Rice Paper Wrappers: These are essential for that authentic spring roll texture. If you can’t find them, use thin tortillas or lettuce leaves for a lower-carb option.
Cilantro: This herb adds freshness. If you’re not a fan, try substituting with mint or basil for a different twist.
How Do I Properly Prepare the Rice Paper Wrappers?
Dipping rice paper wrappers can be tricky, but it’s simple once you get the hang of it! Here’s how to do it smoothly:
- Fill a shallow dish or a pie plate with warm water.
- Take one rice paper wrapper and dip it in the water for about 10-15 seconds until it feels soft but not completely limp.
- Carefully lay it on a clean, flat surface to keep it from sticking.
- Work quickly as the wrappers can stick together once softened. If they do become sticky, just dip them again lightly!
Practice makes perfect here, so don’t worry if your first few aren’t perfectly rolled. Enjoy the process!
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For the Salmon:
- 4 oz salmon fillet
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 green onion, finely chopped (plus extra for garnish)
For the Spring Rolls:
- 4 rice paper wrappers
- 1 cup shredded lettuce
- 1 cup julienned carrots
- 1/2 cup cucumber, thinly sliced
- 1/4 cup fresh cilantro
- 1/4 cup crushed peanuts (for garnish)
- Vegetable oil for spraying or brushing
How Much Time Will You Need?
This delicious recipe takes about 25-30 minutes. You’ll spend about 15 minutes preparing and baking the salmon, and another 10-15 minutes putting together the spring rolls. Then, it’s just a quick bake for the rolls if you choose! Perfect for a tasty snack or an impressive appetizer!
Step-by-Step Instructions:
1. Bake the Salmon:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, minced ginger, and chopped green onion to create a tasty marinade. Place the salmon fillet on the baking sheet and brush it generously with the marinade. Bake for about 12-15 minutes, or until the salmon is fully cooked and flakes easily with a fork.
2. Prepare the Filling:
While the salmon is baking, it’s time to prepare the crunchy filling for the spring rolls! In a large bowl, mix together the shredded lettuce, julienned carrots, sliced cucumber, and fresh cilantro. Give it a gentle toss to combine all the vibrant flavors.
3. Assemble the Spring Rolls:
Now, let’s put everything together! Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds until it softens. Lay the softened wrapper on a clean surface, then place a small amount of the veggie filling and a piece of the cooked salmon towards the bottom of the wrapper. Fold the sides over the filling, and tightly roll it up from the bottom to fully enclose everything. Do this for all the wrappers and filling—you’re doing great!
4. Make Them Crunchy (Optional):
If you like your spring rolls nice and crispy, lightly spray or brush them with vegetable oil. Place them on a baking sheet and bake for an additional 10 minutes at 400°F (200°C) until they are golden and crispy.
5. Serve and Enjoy:
Your baked salmon spring rolls are ready to shine! Garnish them with crushed peanuts and extra chopped green onions for a pop of flavor. Pair with your favorite dipping sauce and enjoy this delightful dish!
Can I Use Other Types of Fish in This Recipe?
Absolutely! You can substitute the salmon with other fish like cod, tilapia, or even shrimp. Just adjust the cooking time based on the thickness of the fillet—thinner fish might only need 8-10 minutes in the oven.
Can I Prepare the Filling Ahead of Time?
Yes, you can prep the filling in advance! Just combine the lettuce, carrots, cucumber, and cilantro, then store them in an airtight container in the fridge for up to a day. Just be sure to give it a quick toss before using to refresh the ingredients.
How to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. If you’ve baked them, they might lose some crispiness. You can reheat them briefly in the oven at 350°F (175°C) for about 5-7 minutes to help regain some crunch.
What if I Can’t Find Rice Paper Wrappers?
If rice paper wrappers are unavailable, you can use wonton wrappers instead. They won’t be as chewy, but they still make a delicious alternative! Just ensure to bake them until golden and crispy, adjusting the baking time as necessary.
