Fresh, light, and full of contrast, Baked Salmon Spring Rolls bring together flaky fish, crisp vegetables, and tender rice paper for a meal that feels both nourishing and satisfying. This recipe balances bright herbs, savory sauce, and baked fish for a dish that works as a healthy dinner, appetizer, or shareable snack. Inspired by bold Vietnamese flavors, these rolls skip frying and focus on clean textures and vibrant taste. If you enjoy meals that feel fresh but still filling, this is a recipe worth keeping in regular rotation.

Story

I first made Baked Salmon Spring Rolls when I wanted something lighter than traditional fried rolls but still rich in flavor. I love vietnamese fresh rolls for their balance of herbs and crunch, yet I wanted a version hearty enough for dinner. Baking the salmon instead of pan-frying keeps the texture moist while letting the sauce caramelize slightly. Wrapped in rice paper with herbs and vegetables, these rolls feel refreshing but complete, making Baked Salmon Spring Rolls a practical option for busy nights and casual entertaining alike.

Ingredients

2 (4-ounce) boneless salmon fillets, patted dry
8 rice paper sheets (rice paper)
1 cucumber, julienned
2 carrots, julienned
2 avocados, thinly sliced
Handful fresh basil
Handful fresh mint

Seasoning Sauce

¼ cup oyster sauce
2 tablespoons chili oil
2½ tablespoons rice vinegar
5 garlic cloves, minced

Dipping Sauce

3 tablespoons fresh lemon juice
2 tablespoons sweet chili sauce
4 teaspoons fish sauce
1 garlic clove, minced
1–3 Thai chilies, thinly sliced

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 425°F and lightly oil a baking sheet while you measure and prep all vegetables so assembly stays smooth. Mince the garlic, slice the chilies, and julienne the vegetables evenly to help the rolls stay compact and easy to wrap. Pat the salmon completely dry to help the seasoning sauce cling evenly. Set up a clean work surface and a shallow bowl of warm water for softening the rice paper later.

Cooking Instructions

Mix all seasoning sauce ingredients in a bowl except the salmon, then reserve half for assembly. Coat the salmon with the remaining sauce and place it on the baking sheet. Bake for six minutes, then switch the oven to broil or increase heat to 525°F until the top turns golden and bubbly. Let the fish rest five minutes, cut into eight pieces, and whisk together the dipping sauce. Soften each rice paper sheet, layer vegetables and herbs, spoon on reserved sauce, add salmon, fold the sides, and roll tightly until sealed.

Tips for Perfect Results

Common Mistakes to Avoid

Over-soaking rice paper causes tearing, so keep the dip brief and let the sheet soften naturally on the surface. Uneven vegetable cuts can make the rolls bulky and difficult to seal. Avoid overcrowding the filling, which leads to splitting. Watch the salmon closely under the broiler to prevent burning, since the sauce contains sugar that browns quickly.

Pro Tips for Better Flavor

Use fresh herbs generously, since basil and mint brighten the richness of the fish. A sharp knife helps keep avocado slices clean and intact. For extra crunch, add shredded lettuce or thin bell pepper strips. Serve the rolls shortly after assembly for the best texture, especially if you plan a healthy dinner with guests.

Serving and Storage

How to Serve

Serve the rolls whole or sliced in half on a platter with the dipping sauce on the side. They pair well with chilled noodles or a light salad and work as a complete meal or shared appetizer. These rolls also fit nicely into a spread with other baked fish dishes for variety.

How to Store Leftovers

Wrap leftover rolls individually in plastic wrap and refrigerate for up to one day. If the rice paper firms up, lightly dampen it with water before eating to restore flexibility. Store dipping sauce separately in a sealed container and stir before serving.

Conclusion

These Baked Salmon Spring Rolls offer a refreshing way to enjoy salmon with plenty of texture and color. With crisp vegetables, tender fish, and a bold dipping sauce, they feel special without being complicated. Try them once, and they may become your go-to option when you want something light, satisfying, and full of flavor.

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Frequently Asked Questions

Can I make these spring rolls ahead of time?

You can prepare the salmon and sauces in advance, but assemble the rolls close to serving for the best texture. Rice paper tends to dry out or stick when stored too long.

What can I substitute for salmon?

Cooked shrimp, tofu, or baked chicken work well if you prefer a different protein. Keep the pieces small so the rolls stay easy to wrap and bite into.

Are these rolls spicy?

The heat level depends on the chili oil and Thai chilies used. Adjust both to taste for mild or bold spice while keeping the balance of flavors intact.