These Vietnamese Baked Salmon Spring Rolls are a fresh and tasty treat! With flaky salmon wrapped in rice paper, they’re light and fun to eat.
It’s hard to believe something so good can be baked instead of fried! I love serving these with a yummy dipping sauce—it’s like a party for your taste buds! 🎉
Key Ingredients & Substitutions
Salmon: Fresh salmon gives the best flavor and texture. If you’re looking for a substitute, try using canned salmon or even cooked shrimp or tofu for a vegetarian option.
Rice Paper Wrappers: These are essential for the spring rolls. If you can’t find them, you might use thin lettuce leaves instead, but it will change the texture. Rice paper can be found in most grocery stores or Asian markets.
Fresh Herbs: Dill, mint, and cilantro are key for flavor. If you’re not a fan of cilantro, parsley is a good alternative. Adjust according to your taste preferences to keep the dish vibrant and fresh.
Vegetables: The carrot, cucumber, and daikon add crunch and color. If you don’t have daikon, you can substitute radishes or even bell peppers for a sweet crunch.
Dipping Sauce: If hoisin sauce is unavailable, you can use peanut butter thinned with water and soy sauce for a rich dip. Adjust the sweetness by adding more or less sugar/honey based on your preference.
How Do I Store and Soften Rice Paper Wrappers Without Them Sticking Together?
Softening rice paper can be tricky, but with a few simple tips, it gets easier! Make sure to submerge each wrapper just long enough to become flexible—around 5-10 seconds is ideal. Here’s how:
- Use warm, not hot, water to avoid tearing the rice paper.
- Have a clean, damp kitchen towel or plate handy to place your wrappers on, preventing them from sticking together once softened.
- As you assemble each roll, keep the remaining wrappers in the water, as they dry out quickly.
Remember, practice makes perfect when it comes to rolling! The first few might not look perfect, but they’ll still taste great!
How to Make Vietnamese Baked Salmon Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 1 lb (450g) salmon fillet, skin removed
- 1 medium carrot, julienned
- 1/2 cucumber, julienned and seeds removed
- 1 cup daikon radish, julienned (optional)
- 1/2 cup fresh dill
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1 cup lettuce leaves (butter or romaine)
- 1 tbsp olive oil or sesame oil (for brushing salmon)
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sugar or honey
- 2 cloves garlic, minced
- 1 tsp chili garlic sauce or fresh chili (optional)
- 1 tbsp crushed peanuts (optional)
How Much Time Will You Need?
This delicious recipe requires about 15 minutes for preparation, plus an additional 12-15 minutes for baking the salmon. In total, you should plan for around 30-40 minutes from start to finish. It’s a quick and healthy meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Salmon:
Preheat your oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper. Brush the salmon with olive or sesame oil and season it lightly with salt if desired. Bake for 12-15 minutes until the salmon is cooked through but still moist. Once done, let it cool slightly, then flake the salmon into large chunks.
2. Prepare the Vegetables and Herbs:
While the salmon is baking, wash and julienne the carrot, cucumber, and optional daikon radish. Rinse the fresh herbs (dill, mint, cilantro) and lettuce leaves, and pat them dry with a clean towel.
3. Soften Rice Paper Wrappers:
Fill a large shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, just until it softens but is not too floppy. Carefully lay the softened wrapper flat on a clean surface or plate.
4. Assemble the Spring Rolls:
On the lower third of the rice paper, place a lettuce leaf. Then, add a few pieces of flaked baked salmon on top. Layer with julienned carrot, cucumber, daikon, and a few sprigs of dill, mint, and cilantro. Fold the sides inward, then tightly roll upwards to enclose the filling completely. Repeat with the remaining wrappers and filling.
5. Optional Pan Toast for Crispness:
If you prefer your spring rolls a bit crispy, heat a non-stick pan over medium heat. Lightly brush or spray the rolls with a bit of oil. Place them seam side down and cook for 1-2 minutes on each side until the rice paper is slightly toasted with light grill marks, giving them a pleasant chewy texture.
6. Make the Dipping Sauce:
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, water, sugar, and minced garlic. For an extra spicy kick, add chili garlic sauce to taste. If you like, sprinkle some crushed peanuts on top for added flavor and crunch.
7. To Serve:
Arrange the baked salmon spring rolls on a serving plate with fresh lettuce and herbs. Serve with the prepared dipping sauce on the side.
Enjoy these fresh, healthy Vietnamese-style baked salmon spring rolls, bursting with flavor and accompanied by a delicious savory dipping sauce!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just ensure it’s completely thawed before cooking. Thaw it overnight in the refrigerator or place it in a sealed plastic bag submerged in cold water for quicker thawing.
What Should I Do If My Rice Paper Wrappers Tear?
If your rice paper tears, don’t worry! You can use another piece to wrap over the filling or simply adjust and use it as a makeshift roll. Just be gentle while handling the wrappers—they can be fragile!
Can I Make These Spring Rolls Vegetarian?
Absolutely! Replace the salmon with tofu or a variety of vegetables like bell peppers and mushrooms. You can also use cooked rice or quinoa for added texture and protein.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. It’s best not to pan toast them until you’re ready to eat, as they may lose their crispness. You can also wrap them individually in plastic wrap to help keep them fresh.