I couldn’t wait to try this Vietnamese Baked Salmon Spring Rolls Recipe after discovering this recipe. From preparing the marinade to baking the salmon, my kitchen smelled absolutely amazing.
Turning the tender salmon into fresh spring rolls felt exciting and rewarding. Every bite was light, crisp, and full of balanced flavor. Let me share the complete recipe with you in a simple, easy-to-follow way.
If you enjoy flavorful meal ideas, you might also like creamy-roasted-butternut-squash-pasta-with-sausage-and-spinach-recipe for another delicious option.
Ingredients
Here is everything you need to make these flavorful spring rolls. Each ingredient plays an important role in taste and texture. For more recipe inspiration, you can also explore arugula-tomato-cheese-pizza-recipe.
- 4 wild sockeye salmon fillets – Choose fresh salmon for the best texture and flavor. Wild salmon holds up beautifully when baked and rolled.
- Black peppercorn, to taste – Freshly ground pepper adds a subtle heat and aroma.
- Salt, to taste – Enhances the natural richness of the salmon.
- 1 tablespoon fresh lemon juice – Adds brightness and balances the savory flavors.
- Minced garlic, to taste – Fresh garlic gives depth and a bold taste.
- 2 tablespoons oyster sauce – Provides umami flavor and richness.
- 1 teaspoon sesame oil – Adds nutty aroma and authentic Vietnamese flavor.
- Rice paper wrappers – Soft and flexible when soaked, perfect for rolling.
- Lettuce leaves – Adds crunch and freshness.
- Fresh mint leaves – Brings a cool herbal flavor.
- Vermicelli noodles – Light noodles that add texture and substance.
Note: Serves approximately 4 people.
Variations
- Dairy-free option: This recipe is naturally dairy-free as written.
- Gluten-free option: Use certified gluten-free oyster sauce if needed.
- Low-carb version: Replace vermicelli noodles with shredded cabbage or extra lettuce.
- Spicy version: Add sliced fresh chili or a drizzle of hot sauce for extra heat.
- Extra herbs: Add cilantro or Thai basil for more aroma and freshness.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Baking dish – Used for roasting the salmon evenly in the oven.
- Mixing bowl – For combining the marinade ingredients.
- Knife and cutting board – For preparing herbs and vegetables.
- Large shallow bowl – For soaking rice paper wrappers.
- Tongs or fork – Helpful for handling the baked salmon.
How to Make Vietnamese Baked Salmon Spring Rolls?
Prepare the Marinade
Start by combining oyster sauce, sesame oil, lemon juice, garlic, salt, and pepper in a bowl. Mix well until everything is evenly blended. This marinade creates a bold and balanced flavor for the salmon.
Season and Bake the Salmon
Place the salmon fillets in a baking dish and coat them evenly with the marinade. Bake in a preheated oven at 430°F (220°C) for about 20 minutes. The salmon should be tender, flaky, and lightly caramelized.
Prepare the Filling Ingredients
While the salmon bakes, cook the vermicelli noodles according to package instructions. Rinse them under cool water and drain well. Wash and dry the lettuce and mint leaves so they are ready for assembly.
Soften and Assemble the Rolls
Dip each rice paper wrapper into warm water until it becomes soft and flexible. Lay it flat on a clean surface. Add lettuce, noodles, mint, and flakes of baked salmon in the center. Fold the sides inward and roll tightly to seal.
Additional Tips for Making This Recipe Better
- I always pat the salmon dry before adding the marinade so the flavors stick better.
- I prefer letting the salmon sit in the marinade for a few extra minutes when I have time.
- I make sure not to oversoak the rice paper because it can tear easily.
- I like adding extra fresh herbs for more brightness and aroma.
- I serve the rolls immediately after assembling for the best texture.
How to Serve Vietnamese Baked Salmon Spring Rolls?
Serve the spring rolls on a large platter for a beautiful presentation. Slice them in half diagonally to show the colorful layers inside. Garnish with extra mint leaves and lemon wedges. They pair wonderfully with dipping sauces such as a traditional Vietnamese fish sauce dip or a creamy peanut sauce. Add crushed peanuts on top for extra crunch.
Nutritional Information
Per serving (approximate):
- Calories: 350–450
- Protein: High, thanks to salmon
- Carbohydrates: Moderate from rice paper and noodles
- Fat: Healthy fats from salmon and sesame oil
Make Ahead and Storage
Storing
Store baked salmon separately in an airtight container in the refrigerator for up to 2 days. Keep vegetables and noodles stored separately. Assemble rolls just before serving for best freshness.
Freezing
Do not freeze assembled spring rolls because rice paper becomes soggy. You may freeze the baked salmon alone if needed, then thaw before using.
Reheating
Reheat salmon gently in the oven or microwave until warm. Assemble the rolls after reheating for the best texture and flavor.
Why You’ll Love This Recipe?
Here are a few reasons this recipe stands out:
- Easy to Prepare – Simple ingredients and quick cooking time make it perfect for busy days.
- Fresh and Healthy – Packed with lean protein and fresh herbs.
- Customizable – You can adjust herbs, spice level, and vegetables easily.
- Great for Entertaining – Beautiful presentation makes it ideal for guests.
- Light Yet Filling – Balanced ingredients keep you satisfied without feeling heavy.
This Vietnamese Baked Salmon Spring Rolls recipe is fresh, flavorful, and surprisingly simple to make. The combination of tender baked salmon, crisp vegetables, and aromatic herbs creates a perfect balance in every bite. Whether you serve it for dinner, lunch, or as an appetizer, it’s sure to impress everyone at the table. Enjoy making and sharing this delicious dish!
Vietnamese Baked Salmon Spring Rolls Recipe
Ingredients
Method
- Start by combining oyster sauce, sesame oil, lemon juice, garlic, salt, and pepper in a bowl. Mix well until everything is evenly blended. This marinade creates a bold and balanced flavor for the salmon.
- Place the salmon fillets in a baking dish and coat them evenly with the marinade. Bake in a preheated oven at 430°F (220°C) for about 20 minutes. The salmon should be tender, flaky, and lightly caramelized.
- While the salmon bakes, cook the vermicelli noodles according to package instructions. Rinse them under cool water and drain well. Wash and dry the lettuce and mint leaves so they are ready for assembly.
- Dip each rice paper wrapper into warm water until it becomes soft and flexible. Lay it flat on a clean surface. Add lettuce, noodles, mint, and flakes of baked salmon in the center. Fold the sides inward and roll tightly to seal.
Notes
- I always pat the salmon dry before adding the marinade so the flavors stick better.
- I prefer letting the salmon sit in the marinade for a few extra minutes when I have time.
- I make sure not to oversoak the rice paper because it can tear easily.
- I like adding extra fresh herbs for more brightness and aroma.
- I serve the rolls immediately after assembling for the best texture.
