If you are craving a fresh yet comforting appetizer that brings together vibrant flavors and a delightful crunch, this Vietnamese Baked Salmon Spring Rolls Recipe is absolutely the one to try. Imagine flaky, tender salmon paired with fresh herbs and crisp vegetables all wrapped in delicate rice paper and baked to a golden finish. These spring rolls offer a balanced harmony of texture and taste that feels both light and satisfying, perfect for impressing guests or simply elevating your weeknight dinner.
Ingredients You’ll Need
The beauty of this recipe lies in its handful of simple, fresh ingredients that work in harmony to create an unforgettable bite. Each component brings an essential texture, color, or burst of flavor that’s key to authentic and delicious Vietnamese spring rolls.
- Rice paper wrappers: The delicate yet sturdy base that crisps perfectly when baked.
- Cooked salmon (baked, flaked): Provides rich, moist protein with a lovely flaky texture.
- Cooked vermicelli noodles: Adds a soft, chewy contrast that soaks up flavor.
- Shredded lettuce or cabbage: Gives a crisp, fresh crunch and vibrant green color.
- Julienned carrots: Brings a sweet, crisp texture and bright orange hue.
- Julienned cucumber: Adds refreshing moisture and a cool crunch.
- Fresh mint leaves: Infuses a fragrant, refreshing herbal note that brightens each bite.
- Fresh cilantro leaves: Offers a citrusy, slightly peppery flavor essential to Vietnamese cuisine.
- Hoisin sauce: Adds a sweet and savory depth in the dipping sauce mix.
- Soy sauce: Lends salty umami richness to balance the roll’s flavors.
- Sesame oil: Brings a warm, nutty aroma that ties everything together elegantly.
- Cooking spray or neutral oil for brushing: Helps the rolls crisp up beautifully in the oven.
How to Make Vietnamese Baked Salmon Spring Rolls Recipe
Step 1: Prepare the Oven and Sauce Mix
Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. In a small bowl, combine the hoisin sauce, soy sauce, and sesame oil. This mixture will add a sweet, salty, and nutty glaze to your rolls once baked, giving them that irresistible depth of flavor.
Step 2: Soften the Rice Paper and Layer Ingredients
Soak one rice paper wrapper in warm water for about 10 to 15 seconds until it’s nicely softened but still manageable. Lay it flat on a damp, clean surface to prevent it from sticking. This delicate step ensures the wrapper is pliable enough for rolling without tearing.
Step 3: Assemble the Spring Rolls
In the center of each softened wrapper, carefully layer some of the flaked baked salmon along with a handful of cooked vermicelli noodles. Add a vibrant mix of shredded lettuce or cabbage, julienned carrots, cucumber, plus fresh mint and cilantro leaves. These fresh ingredients create a burst of texture and flavor in every bite.
Step 4: Roll Tightly and Secure
Fold the sides of the rice paper inwards over the filling, then roll it tightly like a burrito from one end to the other. A tight roll is important to keep everything together during baking, resulting in a clean, easy-to-eat spring roll that holds its shape beautifully.
Step 5: Apply Oil and Bake to Perfection
Lightly brush or spray the outside of each roll with cooking oil to encourage a lovely golden crisp as they bake. Place the rolls on your prepared baking sheet and bake for 12 to 15 minutes, flipping halfway through for even browning. You’ll know they’re done when the wrappers turn a gorgeous golden color and feel crisp to the touch.
Step 6: Cool Slightly Before Serving
Once baked, let the spring rolls cool for 2 to 3 minutes on a wire rack or plate. This brief rest lets the exterior firm up a bit more and prevents any steam from making them soggy, ensuring your first bite has that perfect crunch.
How to Serve Vietnamese Baked Salmon Spring Rolls Recipe
Garnishes
Fresh garnishes like additional mint and cilantro leaves can amplify the herbal brightness that is signature to Vietnamese cuisine. A sprinkle of toasted sesame seeds or crushed peanuts also adds a lovely textural contrast that’s delightful.
Side Dishes
These spring rolls are fantastic alongside dipping sauces like creamy peanut sauce or tangy nuoc cham, the classic Vietnamese fish sauce dressing. Pair them with a light, crisp cucumber salad or a bowl of warm pho for a full Vietnamese-inspired meal.
Creative Ways to Present
Arrange the rolls on a large platter lined with banana leaves or fresh greens for a beautiful presentation. Serve with small dipping bowls and fresh lime wedges, inviting your guests to customize each bite. Adding edible flowers will elevate the dish even further for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the spring rolls in an airtight container with paper towels to absorb moisture, storing them in the refrigerator. This will help maintain their texture, and they should be eaten within 1 to 2 days for the best experience.
Freezing
While these spring rolls are best enjoyed fresh or refrigerated, you can freeze them if needed. Wrap each roll individually in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating
To bring back that crispy texture, reheat leftover rolls in a toaster oven or conventional oven at 350°F for about 5 to 7 minutes, turning once. Avoid the microwave as it makes the rice paper soggy and loses the delightful crunch.
FAQs
Can I use fresh salmon instead of baked salmon for this recipe?
It’s best to use baked or cooked salmon to prevent the rice paper from becoming soggy and to ensure the rolls hold their shape during baking. Using raw salmon would require a different cooking method and safety considerations.
Are Vietnamese Baked Salmon Spring Rolls Recipe gluten-free?
They can be gluten-free as long as you check the soy sauce and hoisin sauce labels and use gluten-free versions, since traditional ones may contain wheat. Rice paper wrappers are naturally gluten-free.
Can I substitute the salmon with other proteins?
Absolutely! Baked tofu, shrimp, or even grilled chicken make delicious alternatives. Just ensure the protein is cooked and flaked or sliced thinly to maintain the roll’s texture and ease of rolling.
What dipping sauces pair well with these spring rolls?
Classic options include peanut sauce, nuoc cham, or a simple mix of soy sauce with lime and chili. These sauces complement the fresh herbs and flaky salmon perfectly, enhancing each bite.
How do I prevent the rice paper wrappers from tearing during rolling?
Soak each wrapper just long enough to soften but not become too wet — around 10 to 15 seconds in warm water. Work quickly and gently when rolling, and keep your assembly area slightly damp to prevent sticking.
Final Thoughts
There’s something truly magical about this Vietnamese Baked Salmon Spring Rolls Recipe that captures the essence of fresh, healthy eating while delivering impressive flavor and texture. They are quick to make, visually stunning, and wonderfully satisfying. I encourage you to give them a try—you’ll be amazed at how such simple ingredients come together to create something truly special that you and your loved ones will adore.
Print
Vietnamese Baked Salmon Spring Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 spring rolls
- Category: Appetizer
- Method: Baking
- Cuisine: Vietnamese
Description
These Vietnamese Baked Salmon Spring Rolls combine flaky baked salmon, fresh herbs, crisp vegetables, and vermicelli noodles wrapped in delicate rice paper and baked to a light golden crisp. They offer a delicious and healthy appetizer option that’s easy to prepare, perfect for sharing or enjoying as a light meal.
Ingredients
Spring Rolls
- 8 rice paper wrappers
- 8 oz cooked salmon, baked and flaked
- 1 cup cooked vermicelli noodles
- 1 cup shredded lettuce or cabbage
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
Sauce and Seasoning
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Cooking spray or neutral oil for brushing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Prepare Sauce: In a small bowl, mix together the hoisin sauce, soy sauce, and sesame oil. This sauce mixture will add a savory and slightly sweet flavor to your spring rolls.
- Soften Rice Paper: Soak one rice paper wrapper in warm water for 10–15 seconds until it becomes soft and pliable. Lay it flat on a damp surface to prevent sticking.
- Assemble Rolls: In the center of the softened wrapper, layer a few pieces of flaked baked salmon, a portion of vermicelli noodles, shredded lettuce, julienned carrots, cucumber, mint leaves, and cilantro leaves.
- Fold and Roll: Fold the sides of the wrapper inward to enclose the filling, then roll it tightly from the bottom up, similar to a burrito. Repeat this process with the remaining wrappers and ingredients.
- Brush with Oil: Lightly brush or spray each assembled spring roll with cooking or neutral oil on all sides. This helps them crisp up nicely during baking.
- Bake Spring Rolls: Place the rolls on the prepared baking sheet. Bake in the preheated oven for 12–15 minutes, flipping them halfway through baking to ensure even golden color and crispness.
- Cool and Serve: Let the baked spring rolls cool for 2–3 minutes before serving. Enjoy them fresh with your favorite dipping sauces like peanut sauce or nuoc cham.
Notes
- You can substitute the salmon with baked tofu or shrimp to suit your preference.
- Serve these spring rolls with peanut sauce or traditional Vietnamese nuoc cham for an authentic taste.
- While these rolls are best eaten fresh, you can reheat leftovers in a toaster oven for a crispy finish.
