Busy weeknights call for food that feels special but does not eat up your evening. These Vietnamese baked salmon spring rolls bring fresh flavors, easy prep, and a hands-on finish kids love.
They work for quick dinner, light lunch, or a make-ahead party tray. If you want a small sweet to go with them on a cozy morning, check out this easy baked apple cider donuts recipe for a simple treat.
Table of Contents
Why You Will Love This Baked Salmon Spring Rolls Recipe
This recipe keeps things simple. You make a quick marinade, bake the salmon, and let everyone roll their own. That cuts down on standing time in the kitchen.
The rice paper rolls stay light and fresh, so they sit nicely on a weeknight table without feeling heavy. Kids enjoy the rolling step and you control what goes in each bite.
You can prep most parts ahead. Cook the vermicelli, bake the salmon, and set out the veggies. Then assemble in minutes when it is time to eat.
How to Make Baked Salmon Spring Rolls
Ingredients
Salmon filet with skin, Black peppercorn, Salt, 1 tbsp Fresh lemon juice, Minced garlic, 2 tbsp oyster sauce, 1 tsp sesame oil, Rice paper (Brand: Three Ladies), Lettuce, Fresh mint leaves, Vermicelli (boil per package directions), Green onions, cut in 3-6 inches, Pickled carrots & daikon, Cucumber, cut into spears lengthwise
Directions
In a small bowl, mix the marinade: oyster sauce, sesame oil, peppercorn, salt, minced garlic, and fresh lemon juice. Season the salmon on both sides with this marinade. Bake the salmon until cooked through. Prepare rice paper by soaking it in warm water as per package instructions. To assemble, place a piece of salmon and desired optional ingredients (such as lettuce, mint, vermicelli, green onions, pickled carrots, daikon, and cucumber) on the rice paper, roll it up tightly, and serve with Cham Dipping Sauce.
Print
Vietnamese Baked Salmon Spring Rolls
Delicious and fresh Vietnamese baked salmon spring rolls that are easy to make and perfect for quick dinners or parties.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- Salmon filet with skin
- Black peppercorn
- Salt
- 1 tbsp Fresh lemon juice
- Minced garlic
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- Rice paper (Brand: Three Ladies)
- Lettuce
- Fresh mint leaves
- Vermicelli (boil per package directions)
- Green onions, cut in 3-6 inches
- Pickled carrots & daikon
- Cucumber, cut into spears lengthwise
Instructions
- In a small bowl, mix the marinade: oyster sauce, sesame oil, black peppercorn, salt, minced garlic, and fresh lemon juice.
- Season the salmon on both sides with this marinade.
- Bake the salmon until cooked through.
- Prepare rice paper by soaking it in warm water as per package instructions.
- To assemble, place a piece of salmon and desired optional ingredients (such as lettuce, mint, vermicelli, green onions, pickled carrots, daikon, and cucumber) on the rice paper.
- Roll it up tightly and serve with Cham Dipping Sauce.
Notes
Serve with Cham dipping sauce or light peanut sauce. Store leftover salmon and rolls separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vietnamese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
How to Serve
Serve these rolls with a simple Cham dipping sauce or a light peanut sauce. Offer small bowls so kids can dip as they like.
Pair the rolls with quick sides like a green salad or roasted vegetables. If you want a heartier, family-pleasing side, try a simple casserole such as this baked cream cheese spaghetti casserole for nights when you want something cozy and filling.
For parties, arrange rolls upright in a platter so they look neat and are easy to grab.
How to Store
Store leftover salmon and rolls separately. Keep salmon in an airtight container in the fridge for up to 3 days.
Do not store assembled rolls for more than a few hours. Rice paper gets soft and soggy. If you need to save them, wrap each roll tightly in plastic wrap and eat within a day.
Reheat salmon gently in a low oven or microwave until warm. Then reassemble fresh rolls with cool veggies.
Tips and Variations
- Cut the salmon into portions that fit the rice paper. This makes rolling faster.
- Make a double batch of marinade and use half for a quick pan sear next time.
- Swap lettuce for baby spinach for a milder green the kids might prefer.
- Add avocado slices for creaminess or thin bell pepper strips for crunch.
- For a low-sodium option, reduce oyster sauce and add a splash of low-sodium soy sauce.
- If you do not have cham sauce, use a mix of fish sauce, lime juice, sugar, and chili flakes.
FAQs
Q: Can I grill the salmon instead of baking?
A: Yes. Grill on medium heat until cooked through, then use the same assembly steps.
Q: How long do rice papers take to soak?
A: Follow the package. Usually a quick 10 to 20 seconds in warm water softens them just right.
Q: Can I make vegetarian rolls?
A: Absolutely. Swap salmon for tofu or extra vermicelli and veggies.
Q: How do I keep rolls from falling apart?
A: Use tight rolling and a thin layer of vermicelli or lettuce to anchor the filling.
Conclusion
These Vietnamese baked salmon spring rolls give you fresh dinner without stress. They work for picky eaters and make feeding a family feel fun. Save this recipe and try it on a busy weeknight when you want something light, tasty, and hands-on.
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