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Vietnamese Baked Salmon Spring Rolls Recipe
Ash Tyrrell

Vietnamese Baked Salmon Spring Rolls Recipe

I couldn’t wait to try these Vietnamese Baked Salmon Spring Rolls 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
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.