I still remember the first time I made this Vietnamese Baked Salmon Spring Rolls Recipe. I’d never paired tender, juicy salmon with fresh herbs and rice paper like this before—and wow, every bite was a revelation.
I loved how the bright citrus and savory marinade gave the fish incredible flavor. Rolling up crisp lettuce and vermicelli with that salmon made eating feel more like an experience than a meal. I couldn’t wait to make them again!
Ingredients
Here’s everything you’ll need to build these delicious spring rolls with flavorful baked salmon. I’ve added tips so you know exactly why each item matters.
- Wild sockeye salmon – 4 fillets (the heartier flavor holds up well in baking)
- Black peppercorn – to taste (freshly cracked is best for bold spice)
- Salt – to taste (use fine sea salt for even seasoning)
- Fresh lemon juice – 1 tablespoon (adds brightness and balances richness)
- Minced garlic – to taste (fresh is far more aromatic than jarred)
- Oyster sauce – 2 tablespoons (gives umami depth)
- Sesame oil – 1 teaspoon (a little goes a long way for flavor)
- Rice paper wraps – as many sheets as needed
- Lettuce leaves – handfuls (crisp texture adds freshness)
- Fresh mint leaves – a few sprigs (mint brightens every bite)
- Vermicelli noodles – prepare per package directions (soft and light base)
Note: Serves 4 people.
Variations
I love mixing things up depending on my mood or dietary needs.
- Dairy-free: This recipe is naturally dairy-free.
- Low-carb: Swap vermicelli for cucumber ribbons or spiralized vegetables.
- Extra crunch: Add shredded carrots or bell peppers.
- Herb boost: Include cilantro or Thai basil for extra aroma.
- You can also explore comforting dishes like creamy-ground-turkey-and-mushroom-orzo-recipe for another flavorful meal idea.
- For a different rice-based inspiration, try jambalaya-risotto-recipe to enjoy a rich and satisfying option.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Baking dish – for evenly baking the salmon.
- Mixing bowl – to prepare the marinade.
- Tongs or spatula – to handle salmon safely.
- Shallow dish – for softening rice paper.
- Pot – for boiling vermicelli noodles.
How to Make Vietnamese Baked Salmon Spring Rolls?
Prepare the Marinade
Mix oyster sauce, sesame oil, lemon juice, minced garlic, salt, and pepper in a bowl. Whisk until fully combined. Coat the salmon evenly with the mixture for maximum flavor.
Bake the Salmon
Place the salmon in a baking dish and bake at 430°F. Cook for about 20 minutes until the fish flakes easily. The high heat locks in moisture and enhances flavor.
Prepare the Fillings
While the salmon bakes, cook vermicelli noodles according to package directions. Rinse with cool water and set aside. Wash and dry lettuce and mint leaves to keep them crisp.
Soften the Rice Paper
Dip each rice paper sheet in room-temperature water until flexible. Lay it flat on a clean surface. Work quickly so it does not become too soft.
Assemble the Rolls
Place salmon, vermicelli, lettuce, and mint onto the rice paper. Fold the sides inward and roll tightly. Keep the salmon visible for a beautiful presentation.
Serve and Enjoy
Arrange rolls on a serving plate. Slice diagonally for a clean look. Serve immediately with dipping sauce.
Additional Tips for Making This Recipe Better
- I always zest extra lemon over the salmon before baking for added brightness.
- I let the salmon cool slightly before wrapping so the rice paper doesn’t tear.
- I prepare all ingredients before assembling so rolling becomes easier.
- I keep a damp towel nearby to prevent rice paper from drying out.
How to Serve Vietnamese Baked Salmon Spring Rolls?
These spring rolls are perfect as an appetizer or light meal. I love serving them on a large platter with dipping sauce in the center. Garnish with extra mint leaves for color and freshness. You can also sprinkle sesame seeds on top for visual appeal. For gatherings, slice them in half to show off the vibrant layers.
Nutritional Information
Here is a general nutritional overview per serving:
- Calories: Moderate, balanced with protein and vegetables
- Protein: High, thanks to salmon
- Carbohydrates: Moderate from rice paper and noodles
- Fat: Healthy fats from salmon and sesame oil
Make Ahead and Storage
Refrigeration
Store assembled rolls in an airtight container lined with damp paper towels. They stay fresh for up to 24 hours. Keep them chilled until serving.
Freezing
It is not recommended to freeze assembled spring rolls. Rice paper becomes brittle and loses texture when thawed.
Reheating
If salmon was prepared ahead, gently warm it before assembling rolls. Avoid overheating to maintain tenderness.
Why You’ll Love This Recipe?
This recipe is a favorite for so many reasons:
- Simple and Quick – Ready in just 30 minutes.
- Fresh and Flavorful – Combines herbs, citrus, and savory salmon.
- Healthy Choice – High in protein and full of vegetables.
- Great for Entertaining – Beautiful presentation for guests.
- Customizable – Easy to adjust ingredients to suit your taste.
If you’re looking for a light, refreshing, and flavor-packed dish, these Vietnamese Baked Salmon Spring Rolls are a must-try. They’re fun to make, beautiful to serve, and absolutely delicious every time. Enjoy!
Vietnamese Baked Salmon Spring Rolls
Ingredients
Method
- Mix oyster sauce, sesame oil, lemon juice, minced garlic, salt, and pepper in a bowl. Whisk until fully combined. Coat the salmon evenly with the mixture for maximum flavor.
- Place the salmon in a baking dish and bake at 430°F. Cook for about 20 minutes until the fish flakes easily. The high heat locks in moisture and enhances flavor.
- While the salmon bakes, cook vermicelli noodles according to package directions. Rinse with cool water and set aside. Wash and dry lettuce and mint leaves to keep them crisp.
- Dip each rice paper sheet in room-temperature water until flexible. Lay it flat on a clean surface. Work quickly so it does not become too soft.
- Place salmon, vermicelli, lettuce, and mint onto the rice paper. Fold the sides inward and roll tightly. Keep the salmon visible for a beautiful presentation.
- Arrange rolls on a serving plate. Slice diagonally for a clean look. Serve immediately with dipping sauce.
Notes
- I always zest extra lemon over the salmon before baking for added brightness.
- I let the salmon cool slightly before wrapping so the rice paper doesn’t tear.
- I prepare all ingredients before assembling so rolling becomes easier.
- I keep a damp towel nearby to prevent rice paper from drying out.