Vietnamese Style Fresh Spring Rolls with Salmon
Light, fresh, and bursting with vibrant flavors, these Vietnamese Style Fresh Spring Rolls with Salmon are the perfect fusion of wholesome ingredients and easy-to-master techniques. Tender baked salmon is paired with crisp julienned vegetables, delicate vermicelli noodles, and fragrant fresh herbs like mint and cilantro, all wrapped in translucent rice paper for a stunning presentation. A creamy, savory-sweet hoisin peanut dipping sauce takes these spring rolls to the next level, adding a delightful contrast to their light, refreshing flavors. Perfect for a healthy appetizer, light dinner, or meal prep, this recipe delivers restaurant-quality taste while clocking in at just 45 minutes of prep and cook time. Discover how to make these healthy Vietnamese-inspired rolls that are as Instagram-worthy as they are satisfying!
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Recipe Information
Ingredients
- 300 grams salmon fillet
- 12 pieces rice paper wrappers
- 120 grams vermicelli rice noodles
- 1 medium carrot
- 1 medium cucumber
- 1 medium red bell pepper
- 20 leaves fresh mint leaves
- 20 leaves fresh cilantro leaves
- 2 stalks green onion
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- 2 tablespoons water
- 1 tablespoon crushed peanuts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar
Instructions
Preheat the oven to 190°C (375°F).
Season the salmon fillet with olive oil, soy sauce, lime juice, salt, and black pepper. Place it on a baking sheet lined with parchment paper.
Bake the salmon for 12-15 minutes or until it flakes easily with a fork. Remove from the oven and let it cool slightly. Once cooled, flake the salmon into bite-sized pieces with a fork.
Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
Julienne the carrot, cucumber, and red bell pepper into thin matchstick-like strips. Chop the green onion into long, thin slices.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-7 seconds until it softens. Remove and place it flat on a clean surface or damp kitchen towel.
Layer a small portion of vermicelli noodles, flaked salmon, carrot, cucumber, red bell pepper, green onion, mint leaves, and cilantro leaves in the center of the rice paper.
Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to enclose the filling. Repeat with remaining wrappers and fillings.
To make the dipping sauce, whisk together hoisin sauce, peanut butter, water, sugar, and a small squeeze of lime juice until smooth. Sprinkle with crushed peanuts for added texture.
Serve the fresh spring rolls with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 24.3 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 41.1 mcg | 206% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
