Ingredients
Scale
- 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