Description
These Vietnamese Baked Salmon Spring Rolls are a delicious and healthy appetizer featuring tender salmon marinated and baked to perfection, wrapped with fresh vegetables, herbs, and vermicelli noodles in rice paper wrappers. The rolls are baked again to achieve a slightly crisp texture, making them a delightful twist on classic fresh spring rolls.
Ingredients
Scale
Salmon Marinade
- 1 pound salmon fillet, skin removed
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon lime juice
Spring Roll Filling
- 12 rice paper wrappers
- 2 cups cooked vermicelli noodles
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
Finishing
- 1 tablespoon vegetable oil for brushing
Instructions
- Prepare the marinade: In a small bowl, whisk together soy sauce, fish sauce, honey, sesame oil, minced garlic, grated fresh ginger, and lime juice to create a flavorful marinade for the salmon.
- Marinate and bake the salmon: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the salmon fillet on the sheet and brush it generously with the prepared marinade. Bake for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork.
- Cool and flake the salmon: Once baked, let the salmon cool slightly, then gently flake it into bite-sized pieces, removing any bones if necessary.
- Soften the rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper at a time into the water and soak until it softens but is still pliable. Lay it flat on a clean surface to prepare for filling.
- Assemble the spring rolls: On each softened rice paper wrapper, place a small portion of cooked vermicelli noodles, shredded lettuce, carrots, julienned cucumber, fresh mint and cilantro leaves, and a generous amount of flaked salmon in the center.
- Roll the spring rolls: Fold the sides of the wrapper over the filling, then roll tightly from bottom to top to form a secure spring roll shape.
- Brush and bake the assembled rolls: Place the spring rolls seam side down on the prepared baking sheet. Lightly brush each roll with vegetable oil to encourage crisping, then bake in the oven at 375°F for 10 to 12 minutes, or until the outside is slightly crisp.
- Serve warm: Remove from the oven and serve the baked salmon spring rolls warm with your choice of dipping sauce such as peanut sauce or nuoc cham for added flavor.
Notes
- Serve with peanut sauce or nuoc cham dipping sauce for enhanced flavor.
- Avoid soaking the rice paper wrappers for too long to prevent tearing.
- For variation, shrimp or tofu can be substituted for the salmon.
