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Vietnamese Baked Salmon Spring Rolls Recipe
Ben Carraoli

Vietnamese Baked Salmon Spring Rolls

I still remember the first time I made these Vietnamese Baked Salmon Spring Rolls. 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
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.