Description
These Vietnamese Baked Salmon Spring Rolls combine tender, flavorful baked salmon with fresh herbs, crisp vegetables, and vermicelli noodles wrapped in delicate rice paper. Perfect as a light main course or appetizer, they are served with a creamy peanut-hoisin dipping sauce that complements the vibrant flavors.
Ingredients
Scale
Salmon and Marinade
- 4 salmon fillets (about 4 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon freshly ground black pepper
Spring Rolls
- 8 rice paper wrappers
- 4 ounces rice vermicelli noodles, cooked and cooled
- 1 cup butter lettuce leaves
- 1/2 cup shredded carrots
- 1/2 cup julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1 tablespoon sesame seeds (optional)
Dipping Sauce
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter
- 1 teaspoon rice vinegar
- 1 to 2 tablespoons warm water (to thin)
- 1 teaspoon chili garlic sauce (optional)
Instructions
- Preheat and Marinate: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl, whisk together olive oil, soy sauce, fish sauce, honey, minced garlic, and black pepper. Place salmon fillets on the prepared baking sheet and brush them generously with the marinade.
- Bake the Salmon: Bake the salmon for 10 to 12 minutes, or until it flakes easily with a fork. Remove from the oven and let it cool slightly, then break into large flakes for filling the rolls.
- Prepare the Dipping Sauce: In a bowl, whisk together hoisin sauce, peanut butter, rice vinegar, warm water, and optional chili garlic sauce until smooth and creamy. Adjust thickness by adding more warm water as needed.
- Soften Rice Paper Wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10 to 15 seconds until softened but still pliable. Lay it flat on a clean surface.
- Assemble Spring Rolls: On the centered softened rice paper, place a lettuce leaf, followed by a small handful of rice vermicelli noodles, shredded carrots, julienned cucumber, fresh mint, cilantro, basil leaves, and a generous portion of flaked salmon. Sprinkle sesame seeds if desired.
- Roll the Spring Rolls: Fold in the sides of the rice paper and roll tightly from the bottom to the top to encase all the fillings securely.
- Serve: Repeat the assembly with remaining wrappers and filling ingredients. Serve the spring rolls immediately with the prepared peanut-hoisin dipping sauce.
Notes
- Do not oversoak the rice paper wrappers as they can tear easily; dipping for 10 to 15 seconds is sufficient.
- These spring rolls are best eaten fresh but can be wrapped tightly in plastic wrap and refrigerated for a few hours before serving.
- For a lighter, tangier dipping sauce, substitute the peanut sauce with classic nuoc cham (Vietnamese fish sauce dipping sauce).
