If you have ever dreamed of a light yet satisfying dish that perfectly blends fresh herbs, delicate textures, and the rich flavor of salmon, then this Vietnamese Baked Salmon Spring Rolls Recipe is an absolute must-try. These rolls crackle with a crispy golden exterior from the oven while encasing layers of tender baked salmon, crisp veggies, and fragrant herbs. They bring together the best of Vietnamese street food in a healthier, baked form that still bursts with vibrant flavor and irresistible color. Whether served as an appetizer or a main course, these spring rolls will quickly become your go-to recipe for impressing guests and delighting family alike.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each add their own special touch to the Vietnamese Baked Salmon Spring Rolls Recipe. Every element plays a role in balancing taste, texture, and color, resulting in a harmonious bite every time.
- Salmon fillet (1 pound, skin removed): The star protein, offering rich flavor and a tender flaky texture.
- Soy sauce (1 tablespoon): Adds a salty depth and enhances umami notes.
- Fish sauce (1 tablespoon): Essential for authentic Vietnamese flavor with its savory complexity.
- Honey (1 teaspoon): Provides a subtle sweetness that balances salty and savory elements.
- Sesame oil (1 teaspoon): Delivers a toasty, nutty aroma, infusing warmth throughout the dish.
- Garlic powder (1/2 teaspoon): A gentle garlic boost without overpowering freshness.
- Rice paper wrappers (8): The delicate envelope that crisps up beautifully when baked.
- Cooked rice noodles (1 cup): Soft and light, giving the spring rolls body and chewiness.
- Shredded lettuce or napa cabbage (1 cup): Adds a fresh crunch and vibrant green color.
- Julienned carrots (1/2 cup): Bright orange strands bring sweetness and crisp texture.
- Cucumber sticks (1/2 cup): Cool, hydrating crunch that balances the richness of salmon.
- Fresh mint leaves (1/4 cup): Bursts of refreshing herbal brightness in every bite.
- Fresh cilantro (1/4 cup): Adds zesty, citrusy notes enhancing authenticity.
- Vegetable oil (1 tablespoon, for brushing): Ensures the rolls crisp perfectly in the oven.
How to Make Vietnamese Baked Salmon Spring Rolls Recipe
Step 1: Prepare and Bake the Salmon
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Whisk together the soy sauce, fish sauce, honey, sesame oil, and garlic powder in a small bowl — this marinade will give your salmon a beautiful blend of savory, sweet, and aromatic notes. Place the skinless salmon fillet on the baking sheet and generously brush it with the marinade. Pop it into the oven and bake for 12 to 15 minutes until it is just cooked through, tender and flaky. Let it cool for a few minutes before flaking the salmon into bite-sized pieces — this will make rolling much easier.
Step 2: Soften the Rice Paper Wrappers
Working one wrapper at a time, dip each rice paper into warm water for 10 to 15 seconds. They should soften quickly but remain pliable without becoming too fragile. Lay each softened wrapper flat on a clean, damp towel or surface, ready for filling.
Step 3: Assemble the Spring Rolls
In each softened rice paper wrapper, layer about a small handful of cooked rice noodles, shredded lettuce or napa cabbage, julienned carrots, cucumber sticks, fresh mint and cilantro leaves, and a generous few pieces of flaked salmon. Be mindful not to overfill, as this can make rolling tricky. Fold the sides inward, then roll tightly from the bottom up, sealing the fresh, flavorful interior. Repeat this process until all ingredients are used, creating a neat bundle ready for the final bake.
Step 4: Bake to Crispy Perfection
Place the assembled rolls on a parchment-lined baking sheet, then lightly brush each roll with vegetable oil — this step is crucial for achieving that irresistible golden crispiness. Bake the rolls at 400°F (200°C) for 8 to 10 minutes, turning them halfway through the baking time to ensure even browning. When done, you will have delightfully crisp spring rolls with warm, tender fillings inside.
How to Serve Vietnamese Baked Salmon Spring Rolls Recipe
Garnishes
A plate of these gorgeous Vietnamese Baked Salmon Spring Rolls Recipe will truly come alive with the right garnishes. Sprinkle with toasted sesame seeds or finely chopped roasted peanuts for extra crunch. Fresh lime wedges served on the side add a zesty brightness that cuts through the richness beautifully. A dash of finely chopped chili or a drizzle of chili oil offers a subtle kick for spice lovers.
Side Dishes
Serve these spring rolls alongside traditional dipping sauces like hoisin-peanut dip or nuoc cham—a Vietnamese sweet and sour fish sauce blend. A simple Asian slaw or crisp cucumber salad with a tangy dressing can provide a refreshing counterpoint. For a heartier meal, pair them with jasmine rice or lightly steamed bok choy to round out the dining experience.
Creative Ways to Present
Presentation is where you can have fun! Arrange the spring rolls on a wooden board surrounded by fresh herbs and colorful vegetable ribbons for a vibrant platter. Serve each roll on individual small plates with a tiny bowl of dipping sauce perched artistically. For gatherings, create a “build-your-own” platter by offering all the fillings, sauces, and wrappers, letting guests roll their own delicious creations.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the baked Vietnamese Baked Salmon Spring Rolls Recipe in an airtight container refrigerated for up to 2 days. Keep them crisp by placing a paper towel underneath to absorb any moisture and help maintain texture.
Freezing
These rolls are best enjoyed fresh, but if you want to freeze, do so before baking. Assemble the rolls and wrap them tightly in plastic wrap or place them in a freezer-safe container. Freeze for up to a month. When ready to eat, bake straight from frozen, adding a few extra minutes to the baking time until golden and crisp.
Reheating
To reheat leftover or frozen spring rolls, place them in a preheated oven at 375°F (190°C) on a baking sheet for about 10 minutes until warmed through and crispy again. Avoid microwaving if possible, as this can make the rice paper soggy and detract from the perfect texture.
FAQs
Can I use other types of fish instead of salmon?
Absolutely! While salmon is wonderfully flavorful and rich, you can substitute it with other firm, flaky fish like cod, tilapia, or even shrimp for a different take. Just adjust baking times accordingly to avoid overcooking.
Are these spring rolls gluten-free?
Generally, yes! Rice paper wrappers and rice noodles are naturally gluten-free, but be sure to use gluten-free soy sauce if you are strictly avoiding gluten. The rest of the ingredients are naturally free from gluten as well.
Can I make these spring rolls vegetarian?
For a vegetarian version, omit the salmon and replace with grilled tofu or marinated mushrooms. The flavorful sauce and fresh herbs will still give you that delicious Vietnamese vibe.
Is baking better than frying for spring rolls?
Baking offers a healthier alternative to deep frying, cutting down on oil and calories while still delivering a crispy, golden texture. It’s also less messy and easier to manage in the kitchen, making it perfect for home cooks.
What are the best dipping sauces for these spring rolls?
Hoisin-peanut sauce and nuoc cham are classic favorites that complement the salmon and veggies beautifully. You can also try a spicy sriracha mayo, sweet chili sauce, or even a ginger-lime vinaigrette for variety.
Final Thoughts
There is something truly special about the Vietnamese Baked Salmon Spring Rolls Recipe that makes it a keeper in any recipe collection. The way fresh herbs, crisp veggies, tender salmon, and lightly crisped rice paper come together to create layers of flavor and texture is nothing short of magic. Whether you’re cooking for a weeknight meal or impressing guests, these spring rolls offer a bright, tasty, and healthy option that will have everyone asking for seconds. So grab your ingredients and start rolling—your taste buds are in for a delightful journey!
Print
Vietnamese Baked Salmon Spring Rolls Recipe
- Total Time: 50 minutes
- Yield: 8 spring rolls 1x
Description
These Vietnamese Baked Salmon Spring Rolls are a healthy and flavorful twist on traditional spring rolls, combining tender, baked salmon with fresh herbs, crisp vegetables, and delicate rice paper wrappers. Baked to golden perfection, they offer a light yet satisfying appetizer or main course perfect for any occasion.
Ingredients
Salmon Marinade
- 1 pound salmon fillet, skin removed
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
Spring Roll Assembly
- 8 rice paper wrappers
- 1 cup cooked rice noodles
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup julienned carrots
- 1/2 cup cucumber sticks
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 1 tablespoon vegetable oil (for brushing)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Marinate and Bake Salmon: In a small bowl, combine soy sauce, fish sauce, honey, sesame oil, and garlic powder. Place the salmon fillet on the prepared baking sheet, brush it with the marinade mixture, and bake for 12–15 minutes until the salmon is just cooked through. Allow it to cool slightly, then flake the salmon into bite-sized pieces.
- Soften Rice Paper Wrappers: Soak one rice paper wrapper at a time in warm water for 10–15 seconds until it becomes soft and pliable. Lay it flat on a clean working surface for easy rolling.
- Assemble Spring Rolls: Near the bottom edge of the softened rice paper, layer a small amount of cooked rice noodles, shredded lettuce or napa cabbage, julienned carrots, cucumber sticks, fresh mint, fresh cilantro, and a few pieces of flaked salmon. Fold the sides of the wrapper inward, then roll tightly from the bottom up to enclose the filling completely. Repeat with the remaining wrappers and filling.
- Brush and Bake Rolls: Lightly brush each finished spring roll with vegetable oil to help them crisp up in the oven. Arrange the rolls on a baking sheet in a single layer. Bake at 400°F (200°C) for 8–10 minutes, turning halfway through the baking time, until the rolls are golden and slightly crispy on the outside.
Notes
- Serve these spring rolls with hoisin-peanut sauce or traditional nuoc cham dipping sauce for enhanced flavor.
- For extra crispiness, you can lightly spray the rolls with additional oil and bake for a few minutes longer.
- These spring rolls work great as an appetizer, lunch, or a light dinner option.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Vietnamese
