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
Scale
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.
