Description
These Vietnamese Baked Salmon Spring Rolls offer a fresh and flavorful twist on traditional spring rolls by incorporating tender, oven-baked salmon with crisp vegetables wrapped in delicate rice paper. Ready in just 30 minutes, they make a light and healthy appetizer or main dish perfect for any occasion.
Ingredients
Scale
Salmon Filling
- 1 lb salmon fillets (skinless, boneless)
- Salt and pepper, to taste
Vegetables
- 1 cup lettuce (any leafy green)
- 1 cup carrots (grated or julienned)
- 1 cup cucumbers (sliced thinly)
wrappers & Sauce
- 8 pieces rice paper wrappers (thin and pliable)
- 3 tbsp fish sauce (or soy sauce)
- 2 tbsp lime juice (freshly squeezed)
- 1 clove garlic (minced)
Instructions
- Preparation: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Bake Salmon: Season the salmon fillets with salt and pepper. Place them on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is fully cooked and flakes easily with a fork. Remove from the oven and let it cool slightly.
- Flake Salmon: Once cooled, use a fork to flake the salmon into bite-sized pieces, perfect for filling the spring rolls.
- Soften Rice Paper: Submerge each rice paper wrapper in warm water for 20-30 seconds until soft and pliable. Lay them flat on a clean surface.
- Assemble Spring Rolls: Place a small amount of lettuce, carrots, cucumbers, and flaked salmon onto the center of the softened rice paper. Roll tightly from one end to the other to form cylindrical rolls, sealing the edges as you go.
- Serve: Serve the spring rolls immediately with Cham Dipping Sauce for a delicious, tangy complement.
Notes
- Fish sauce can be substituted with soy sauce for a vegetarian-friendly or less pungent option.
- Make sure not to soak the rice paper too long to avoid tearing when rolling.
- Cham Dipping Sauce is a traditional Vietnamese sauce combining fish sauce, lime juice, garlic, sugar, and chili; adjust ingredient quantities to taste.
- Spring rolls are best eaten fresh to enjoy the crisp texture of the vegetables and softness of the rice paper.
- You can add fresh herbs like mint or cilantro inside the rolls for extra flavor.
