Description
These light and healthy Vietnamese spring rolls feature flaky baked salmon, crisp veggies, vermicelli noodles, and fresh herbs—all wrapped in rice paper and served with a tangy Cham dipping sauce. A customizable, quick, and vibrant dish perfect for lunch, dinner, or entertaining.
Ingredients
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For the Salmon:
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1 lb salmon filet
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½ tsp black peppercorn
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¼ tsp salt
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1 tbsp lemon juice
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2 cloves garlic, minced
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2 tbsp oyster sauce
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1 tsp sesame oil
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Spring Roll Components:
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12 rice paper sheets
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1 cup lettuce
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½ cup mint leaves
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1 cup cooked vermicelli noodles
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2 green onions, sliced
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½ cup pickled carrots & daikon
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1 cucumber, sliced into spears
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Cham Dipping Sauce:
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3 tbsp fish sauce
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3 tbsp lime juice
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2 tbsp sugar
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¼ cup water
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1 garlic clove, minced
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1 Thai chili, chopped (optional)
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Instructions
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Preheat oven to 430°F (220°C).
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Mix marinade ingredients and coat salmon.
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Bake for 20 minutes.
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Cook vermicelli and prep all fillings.
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Mix ingredients for Cham sauce.
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Dip rice paper in water and fill with salmon and veggies.
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Roll tightly and serve with dipping sauce.
Notes
- Don’t over-soak rice paper—5 seconds is enough.
- Dry veggies before assembling to prevent sogginess.
- Customize rolls with tofu, grilled chicken, or extra herbs.
- Store unassembled ingredients separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking & Rolling
- Cuisine: Vietnamese