If you’re looking for a dish that wraps up freshness, color, and irresistible flavor in one neat package, Vietnamese Baked Salmon Spring Rolls are your answer. Imagine the fusion of tender salmon, crisp vegetables, silky vermicelli, and zippy herbs all bundled inside a golden rice paper shell — then baked to a delicate crunch! This recipe brings together a Vietnamese classic with a wholesome, oven-baked twist that’s every bit as satisfying as the original. Whether you’re hosting friends, prepping weekday lunches, or searching for a family-friendly crowd pleaser, these rolls make every bite a celebration.
Ingredients You’ll Need
For Vietnamese Baked Salmon Spring Rolls, each ingredient is chosen to bring out an authentic taste and an eye-catching finish. The list below highlights what goes into these gorgeous rolls and why you wouldn’t want to skip a single element.
- Rice paper wrappers: The foundation for spring rolls; they transform from delicate to satisfyingly crisp in the oven.
- Cooked salmon (flaked): Brings rich, flaky protein and depth of flavor; use leftovers or oven-bake fresh salmon fillets.
- Cooked vermicelli noodles: Adds a pleasingly soft texture that ties together all the fillings.
- Shredded carrots: Delivers crunch and a sweet pop of color in every bite.
- Cucumber (thin matchsticks): Brings a cool, refreshing note and crispness to balance richer flavors.
- Fresh mint leaves: Elevates the spring rolls with brightness and a hint of herbal zing.
- Fresh cilantro leaves: Infuses classic Vietnamese fragrance and green vibrancy.
- Soy sauce: Adds a savory, umami punch that seasons both the filling and dipping sauces.
- Lime juice: Lifts everything with tangy freshness; don’t skip this citrusy addition!
- Sesame oil: Gives the rolls a nutty, toasty aroma that lingers delightfully.
- Cooking spray or neutral oil: Ensures the rolls develop that coveted golden exterior without sticking.
How to Make Vietnamese Baked Salmon Spring Rolls
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep the rolls from sticking and to make clean-up a breeze. This also ensures your Vietnamese Baked Salmon Spring Rolls will get beautifully crisp bottoms as they bake.
Step 2: Make the Flavorful Dressing
In a small bowl, combine the soy sauce, lime juice, and sesame oil. This quick stir-together dressing will not only season the salmon and noodles but also infuse the entire roll with a burst of Asian-inspired flavor. Set it aside for assembly time!
Step 3: Soften the Rice Paper
Fill a large shallow dish with warm water. Gently dip one rice paper wrapper into the water for 10 to 15 seconds, just until it becomes pliable. Lay it flat on a clean, damp surface—such as a cutting board—so it doesn’t stick or tear. This step is key to getting your filling neatly wrapped up.
Step 4: Fill and Roll
Layer a generous spoonful of salmon, a small mound of vermicelli noodles, then add carrots, cucumbers, and a few of each herb, right in the center of your wrapper. Drizzle with a bit of the prepared sauce for a flavor boost. Fold in the sides, then roll tightly from the bottom up, like you’re wrapping a burrito. Place the finished roll seam-side down on your prepared baking sheet. Continue assembling all rolls in this way.
Step 5: Oil and Bake
Once all your Vietnamese Baked Salmon Spring Rolls are lined up on the tray, lightly spray or brush the tops with oil. Slide the tray into the oven and bake for 12 to 15 minutes, flipping the rolls halfway through. They’re ready when the wrappers are lightly golden, crisp, and irresistible.
Step 6: Serve Warm
Remove from the oven and let the rolls cool just slightly (so you don’t burn your fingers!). Serve them warm, alongside your favorite dipping sauces: hoisin, nuoc cham, or a creamy peanut sauce all pair beautifully!
How to Serve Vietnamese Baked Salmon Spring Rolls
Garnishes
Scatter extra mint and cilantro leaves over the platter for a fresh finish, and add a sprinkle of toasted sesame seeds for nutty crunch. A few thinly sliced chilies or a wedge of lime on the side will let everyone add zing or heat to their own taste.
Side Dishes
Pair these spring rolls with a simple cucumber salad, jasmine rice, or even a warm bowl of pho for a complete Vietnamese-inspired feast. They’re also fantastic as part of an appetizer spread—think alongside shrimp chips, pickled veggies, or a bright green salad.
Creative Ways to Present
Try presenting the Vietnamese Baked Salmon Spring Rolls upright in a glass or on a wooden board for a stylish, party-ready look. For lunchboxes, cut the rolls in half to show off all the colorful layers inside. Mini rolls make an adorable bite-sized snack for gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
If you have leftover Vietnamese Baked Salmon Spring Rolls, let them cool completely before storing. Place them in an airtight container lined with paper towels to absorb moisture, and refrigerate for up to 2 days. They’ll lose some crispness, but the flavor stays spot-on.
Freezing
To freeze, arrange the cooled rolls on a tray so they don’t touch, freeze until solid, then transfer into a freezer-safe bag or container. You can keep them frozen for up to 1 month. When you’re ready, reheat directly from frozen for the best texture.
Reheating
For best results, reheat leftover or frozen Vietnamese Baked Salmon Spring Rolls in the oven at 350°F (175°C) for about 10 minutes, or until heated through and the exterior regains some crispness. Avoid microwaving; it will soften the wrappers and make them chewy.
FAQs
Can I use another kind of fish or protein?
Absolutely! While salmon gives a beautiful richness, feel free to swap in cooked shrimp, chicken, tofu, or even roasted vegetables for a delicious variation.
What sauces pair best with Vietnamese Baked Salmon Spring Rolls?
I love these rolls with peanut sauce, classic nuoc cham, or hoisin sauce. You can also whip up a quick yogurt-based dip with lime, honey, and a touch of chili for something different!
Do I have to bake the spring rolls?
No! If you prefer a softer texture, you can serve them fresh without baking. But I highly recommend the oven step—the crispy exterior is a real treat and less oily than frying.
Can I make the rolls ahead of time?
You can prep and roll them a few hours in advance, but wait to bake until just before serving for the best crunch. If you need to make them earlier, store unbaked rolls covered with a damp towel in the fridge to prevent drying out.
Are these gluten-free?
The rolls themselves are gluten-free if you use tamari instead of regular soy sauce. Just double-check your dipping sauces and vermicelli noodles if you’re serving anyone with gluten sensitivities.
Final Thoughts
If you’ve ever wanted to try a new twist on a Vietnamese favorite, these Vietnamese Baked Salmon Spring Rolls will absolutely brighten your table and your taste buds. They’re easy to make, sharable, and full of zingy flavors. I encourage you to give them a spot in your meal rotation—you’ll be amazed at how quickly they disappear!
Print
Vietnamese Baked Salmon Spring Rolls Recipe
- Total Time: 35 minutes
- Yield: 8 rolls 1x
- Diet: Non-Vegetarian
Description
These Vietnamese Baked Salmon Spring Rolls are a delightful twist on traditional spring rolls, combining the freshness of herbs and vegetables with flavorful salmon, all baked to crispy perfection. A healthy and delicious appetizer that’s sure to impress!
Ingredients
Rice Paper Wrappers:
- 8 rice paper wrappers
Cooked Salmon:
- 1 cup cooked salmon (flaked)
Vermicelli Noodles:
- 1 cup cooked vermicelli noodles
Vegetables:
- 1/2 cup shredded carrots
- 1/2 cup cucumber (cut into thin matchsticks)
Herbs:
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Others:
- Cooking spray or neutral oil (for brushing)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Sauce: Mix soy sauce, lime juice, and sesame oil in a small bowl.
- Soften Wrappers: Soak rice paper wrapper in warm water until pliable. Lay flat on a damp surface.
- Fill and Roll: Layer salmon, noodles, vegetables, and herbs. Fold sides in and roll tightly.
- Bake: Place rolls seam-side down on baking sheet, brush with oil, and bake for 12–15 minutes.
- Serve: Serve warm with dipping sauce of choice.
Notes
- Marinate salmon for extra flavor before baking.
- Air fry the rolls at 375°F (190°C) for 10 minutes as an alternative cooking method.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 140
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 20 mg
