Vietnamese Baked Salmon Spring Rolls with Cham Dipping Sauce

There’s something truly special about food that feels light yet satisfying, fresh yet comforting. Vietnamese Baked Salmon Spring Rolls check all those boxes. Imagine delicate rice paper wrappers filled with crisp lettuce, fragrant herbs, vermicelli noodles, and warm, flaky salmon, all dipped into a tangy, slightly sweet Cham sauce. It’s the kind of meal that tastes like you’ve put in a lot of effort—but in reality, it’s surprisingly simple and comes together in about 30 minutes.

This recipe is a personal favorite when I’m craving something nourishing and packed with flavor but don’t want to spend hours in the kitchen. It’s also incredibly versatile. Whether you’re prepping dinner on a busy weeknight, planning a light lunch, or assembling a DIY dinner spread for guests, these spring rolls are a guaranteed crowd-pleaser.

What makes this version different from the traditional ones you might know? Instead of shrimp or pork, we’re using baked salmon as the main protein. Baking the salmon with a quick homemade marinade gives it a rich, umami flavor while keeping things light and healthy. Plus, the salmon pairs beautifully with all the vibrant fillings and that essential Cham dipping sauce.

Another bonus? These rolls are easily customizable. Not a fan of mint? Swap it for cilantro. Want to add more crunch? Toss in some sliced bell peppers or shredded cabbage. You can even make them vegetarian by replacing the salmon with marinated tofu or roasted mushrooms. The real beauty of this dish is in how adaptable and accessible it is—no fancy techniques or hard-to-find ingredients required.

Let’s dive into why you’ll absolutely want to add this to your meal rotation.

Why You’ll Love This Recipe

This Vietnamese Baked Salmon Spring Rolls is more than just delicious—it’s also full of fresh, vibrant textures and flavors that feel like a breath of fresh air, especially if you’ve been in a dinner rut.

Quick and simple: With minimal prep and bake time, this recipe can be ready in just 30 minutes. It’s ideal for weeknights or when you want to put something healthy on the table fast.

Customizable and family-friendly: Everyone can build their own rolls, which makes this recipe perfect for family dinners or group meals. It’s interactive and fun—great for picky eaters or kids who like to assemble their food.

Full of flavor: The baked salmon is marinated with garlic, oyster sauce, sesame oil, and lemon juice, giving it an incredibly savory depth. Paired with the freshness of the herbs and the zing of the Cham dipping sauce, every bite is balanced and exciting.

Nutritious without feeling “healthy”: These rolls are naturally gluten-free and filled with wholesome ingredients, yet they never feel like diet food. They’re satisfying, energizing, and leave you feeling good after eating.

Great for leftovers: The components can be prepped ahead and stored separately, making it easy to assemble a roll or two whenever hunger strikes.

If you’re looking for something that’s easy, flavorful, and a little bit different from your usual dinner lineup, this is it.

Health Benefits

These Vietnamese Baked Salmon Spring Rolls are packed with ingredients that offer a range of nutritional benefits. Let’s take a closer look:

Salmon: A rich source of omega-3 fatty acids, salmon supports heart health, brain function, and reduces inflammation. It’s also high in protein, which helps keep you full longer.

Fresh vegetables and herbs: Lettuce, mint, cucumber, and pickled carrots offer vitamins A, C, and K, along with antioxidants that support your immune system and skin health.

Rice paper wrappers: These are naturally gluten-free and low in fat, offering a light and satisfying base for your fillings.

Cham dipping sauce: While often sweetened, this sauce typically includes ingredients like garlic, lime juice, and chili, all of which can aid digestion and boost flavor without heavy fats.

Low oil and no frying: By baking the salmon instead of pan-frying or deep-frying, you’re cutting back on unnecessary calories and saturated fats.

Overall, this Vietnamese Baked Salmon Spring Rolls is a wonderful way to enjoy something delicious while still nourishing your body.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people (makes approximately 12 rolls)
Calories per serving: 390
Protein: 27g
Carbohydrates: 32g
Fat: 18g
Fiber: 3g

Ingredients List

For the Salmon:

• 1 pound salmon filet (skin on or off, your choice)
• ½ teaspoon black peppercorn, freshly crushed
• ¼ teaspoon salt
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil

Optional Spring Roll Components:

• 12 sheets rice paper (Three Ladies brand recommended for texture)
• 1 cup lettuce leaves, torn
• ½ cup fresh mint leaves
• 1 cup cooked vermicelli noodles (thin rice noodles)
• 2 green onions, cut into 3 to 6 inch pieces
• ½ cup pickled carrots and daikon (store-bought or homemade)
• 1 cucumber, sliced into thin spears

For the Cham Dipping Sauce:

• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• ¼ cup water
• 1 garlic clove, finely minced
• 1 Thai chili, finely chopped (optional for heat)

This dipping sauce can be adjusted to taste—more sugar for sweetness, more lime for tang, and more chili for spice.

Step-By-Step Cooking Instructions

1. Preheat your oven:
   Start by preheating your oven to 430°F (220°C). Line a baking dish or tray with parchment paper for easy cleanup.
2. Prepare the marinade:
   In a small bowl, combine oyster sauce, sesame oil, lemon juice, crushed peppercorn, salt, and minced garlic. Stir until well mixed.
3. Marinate the salmon:
   Place the salmon filet in the baking dish. Spoon the marinade over the fish, coating it evenly on all sides. Let it sit for 5–10 minutes while the oven finishes preheating.
4. Bake the salmon:
   Transfer the dish to the oven and bake for 20 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly before flaking into bite-sized chunks.
5. Cook the vermicelli:
   While the salmon bakes, cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking.
6. Prepare your fillings:
   Wash and dry your lettuce, mint, and cucumbers. Slice the green onions and pickled vegetables if needed. Set everything out on a large plate or tray for easy assembly.
7. Make the dipping sauce:
   In a small bowl, mix the fish sauce, lime juice, sugar, and water. Stir until the sugar dissolves. Add minced garlic and chili if using. Taste and adjust seasoning.
8. Assemble the rolls:
   Fill a shallow bowl or plate with warm water. Dip one rice paper sheet into the water for about 5 seconds, just until pliable (it will continue softening as you work).

   Lay the softened wrapper on a clean surface. Add a small amount of each filling ingredient—lettuce, vermicelli, mint, pickled veggies, cucumber, green onion, and a few flakes of baked salmon.

   Fold the bottom of the wrapper up over the filling, fold in the sides, and roll tightly. Repeat with remaining wrappers and fillings.

9. Serve:
   Arrange the rolls on a platter and serve immediately with the Cham dipping sauce on the side.

How to Serve

These Vietnamese Baked Salmon Spring Rolls are delicious served fresh and slightly warm or at room temperature. Here are a few serving suggestions:

• Arrange on a platter for a DIY dinner where everyone can build their own.
• Pair with a side of extra herbs and lettuce for wrapping or snacking.
• Offer small bowls of Cham dipping sauce for individual dipping.
• For a more filling meal, serve with a side of steamed jasmine rice or a bowl of miso soup.

Pairing Suggestions

While traditional wine pairings are not applicable in halal meals, there are still plenty of ways to complement the flavors:

Beverage Ideas:

• Jasmine iced tea or green tea (served cold or hot)
• Sparkling water with a slice of lime or cucumber
• Fresh mango or lychee juice for a sweet contrast

Side Dishes:

• A crisp cabbage slaw with rice vinegar and sesame
• Fresh spring salad with mint, cilantro, and a sesame dressing
• Lightly salted edamame for extra protein and crunch

Storage, Freezing & Reheating Instructions

Storage:
These rolls are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep them from sticking by placing a layer of parchment between rolls.

Freezing:
Assembled rolls don’t freeze well due to the rice paper texture. However, you can freeze the baked salmon on its own. Place cooled salmon pieces on a tray to freeze, then transfer to a freezer bag for up to 2 months.

Reheating:
To reheat the salmon, warm it in the oven at 300°F for about 10 minutes. Avoid microwaving the rice paper rolls, as they become soggy.

Common Mistakes to Avoid

1. Over-soaking the rice paper:
   Too much water makes them too soft and sticky. Dip quickly—just enough to soften the edges.
2. Overfilling the roll:
   Less is more. Too much filling makes rolling difficult and can cause tearing.
3. Using wet ingredients:
   If your lettuce or herbs are too wet, the rice paper will get soggy. Pat everything dry first.
4. Skipping the marinade:
   The marinade gives the salmon its flavor. Don’t rush it—it only takes a few minutes but makes a big difference.
5. Serving cold salmon:
   For the best flavor, serve the salmon slightly warm or room temperature. It brings out its savory richness.

Pro Tips

1. Use a damp towel:
   Lay your rice paper on a damp towel during assembly to prevent sticking and tearing.
2. Prep ahead:
   Cook the salmon and chop the fillings earlier in the day. Store each component separately until ready to roll.
3. Make a rolling station:
   Set out all the fillings in bowls or trays to make assembly easier and more fun for everyone.
4. Double the dipping sauce:
   It’s that good. You’ll want extra for drizzling or dipping other snacks.
5. Add crunch:
   A sprinkle of crushed roasted peanuts inside the roll adds texture and nuttiness.

Frequently Asked Questions (FAQs)

Can I use a different protein instead of salmon?
Yes! Grilled chicken, tofu, or shrimp all work well. Just adjust the cooking method accordingly.

Is this recipe gluten-free?
Mostly—just ensure your oyster sauce and fish sauce are certified gluten-free.

Can I make these ahead of time?
You can prep all the components in advance, but for best texture, assemble the rolls just before serving.

What’s a good substitute for fish sauce in the Cham dip?
Use a halal fish sauce alternative or soy sauce with a splash of lime for similar flavor.

How do I keep the rice paper from sticking together?
Keep a damp cloth nearby to cover finished rolls and prevent drying or sticking.

Do I need to peel the cucumber?
Nope—just wash well. The skin adds crunch and nutrients.

What’s the best way to slice the veggies?
Cut them thin and uniform so they roll up easily without breaking the rice paper.

Can I skip the noodles?
Absolutely. They add texture, but the rolls are just as delicious without them.

Is it okay to use store-bought pickled carrots and daikon?
Yes! They’re convenient and work great here.

Can I pan-fry the salmon instead?
You can, but baking is cleaner and requires less oil. Either method works well for this recipe.

Conclusion & Call to Action

Vietnamese Baked Salmon Spring Rolls are everything a good meal should be—bright, flavorful, and fun to make. Whether you’re serving them for lunch, dinner, or a casual get-together, they’re bound to impress with their vibrant colors and bold, balanced flavors. Plus, they’re light enough to leave you feeling great, yet hearty enough to satisfy.

Now it’s your turn—try them out and see just how easy and delicious these are. If you make them, I’d love to hear how they turned out. Share your experience in the comments or tag me in your photos on social media. Happy rolling!

Print