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
Scale
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
