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To make fresh Vietnamese spring rolls, you need several key ingredients. The main star is the salmon. You can use 200g of fresh salmon fillet. Cut it into thin strips for easy rolling. The rice paper sheets are also crucial. You need 8 sheets to wrap your fillings.

Deliciously Fresh Vietnamese Salmon Spring Rolls Baked to Perfection

Looking for a refreshing and healthy dish? Try my Deliciously Fresh Vietnamese Salmon Spring Rolls Recipe! Packed with vibrant flavors and nutritious ingredients, these rolls are easy to make and sure to impress. Learn how to prepare and assemble perfect spring rolls with fresh salmon, crisp veggies, and zesty dipping sauces. Click through to explore the recipe and start rolling your delicious creations today!
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Ingredients
  

8 rice paper sheets

200g fresh salmon fillet, skin removed and cut into thin strips

1 cup mixed greens (lettuce, spinach, and arugula)

1/2 cup shredded carrots

1/2 cup cucumber, julienned

1/4 cup fresh mint leaves

1/4 cup fresh cilantro leaves

1 tablespoon sesame oil

1 tablespoon fish sauce (optional)

Salt and pepper, to taste

Cooking spray or olive oil for baking

Instructions
 

Prepare the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon fillets on the sheet, drizzle with sesame oil, and season with salt and pepper. Bake for 12-15 minutes or until cooked through and flaky. Remove from the oven and let it cool.

    Prepare the Vegetables: While the salmon is baking, prep your fresh ingredients. Rinse and dry the mixed greens, shred the carrots, and julienne the cucumber. Set aside the herbs.

      Soak the Rice Papers: In a shallow dish, fill it with warm water. Take one rice paper sheet and dip it in the water for about 10-15 seconds until it softens. Don’t soak it too long; you want it pliable, not mushy.

        Assemble the Spring Rolls: Lay the softened rice paper on a clean, flat surface. Start by placing a small handful of mixed greens at the bottom center of the sheet. Add a few strips of salmon, followed by the shredded carrots, cucumber, mint, and cilantro.

          Roll It Up: Fold the bottom of the rice paper over the filling, then fold in the sides and roll it tightly away from you to form a neat roll. Repeat with the remaining rice paper and fillings.

            Prepare for Baking: Once all rolls are assembled, place them seam-side down on the baking sheet. Lightly spray the rolls with cooking spray or brush with olive oil to help them crisp up in the oven.

              Bake the Spring Rolls: Bake the spring rolls at 400°F (200°C) for 10-12 minutes or until they are golden brown and crispy. Keep an eye on them to prevent burning.

                Serve: Let the spring rolls cool slightly before serving with a dipping sauce like a mix of hoisin sauce and sriracha for a spicy kick.

                  Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the spring rolls on a vibrant platter, garnished with additional mint and cilantro. Accompany with a small bowl of dipping sauce in the center for an eye-catching display!