Description
These baked salmon spring rolls deliver flaky baked salmon, crisp vegetables, fresh herbs, and chewy rice paper with a zesty dipping sauce for a light yet satisfying meal.
Ingredients
Scale
- 2 (4-ounce) boneless salmon fillets, patted dry
- 8 rice paper sheets
- 1 cucumber, julienned
- 2 carrots, julienned
- 2 avocados, thinly sliced
- Handful fresh basil
- Handful fresh mint
- 1/4 cup oyster sauce
- 2 tablespoons chili oil
- 2 1/2 tablespoons rice vinegar
- 5 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons sweet chili sauce
- 4 teaspoons fish sauce
- 1 garlic clove, minced
- 1–3 Thai chilies, thinly sliced
Instructions
- Preheat the oven to 425°F and lightly oil a baking sheet.
- In a bowl, combine the seasoning sauce ingredients except the salmon and reserve half.
- Coat the salmon with the remaining seasoning sauce and place on the baking sheet.
- Bake for 6 minutes, then broil until the top is golden and bubbly.
- Remove the salmon and rest for 5 minutes, then cut into 8 pieces.
- Mix all dipping sauce ingredients in a small bowl and set aside.
- Dip a rice paper sheet briefly in warm water until pliable and lay flat.
- Add vegetables and herbs to the center, leaving space at both ends.
- Spoon reserved seasoning sauce over the vegetables and add a piece of salmon.
- Fold in the sides and roll tightly until sealed.
- Repeat with remaining ingredients and serve immediately with dipping sauce.
Notes
- Vegetables can be swapped or added based on preference.
- Wrap leftover rolls individually and refrigerate; dampen rice paper to soften before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 221
- Sugar: 3 g
- Sodium: 599 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 13 mg