Description
Vietnamese Baked Salmon Spring Rolls are a fresh and healthy dish, combining tender salmon with crisp vegetables wrapped in rice paper.
Ingredients
Scale
- 8 rice paper wrappers
- 1 pound salmon fillet
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup lettuce, shredded
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the salmon fillet with salt, pepper, and olive oil.
- Bake the salmon for 15-20 minutes until cooked through.
- Let the salmon cool, then flake it into pieces.
- Prepare a bowl of warm water for the rice paper wrappers.
- Soak one wrapper in the water until soft, about 10 seconds.
- Lay the softened wrapper on a clean surface.
- Add a small amount of salmon, carrots, cucumber, lettuce, mint, and cilantro.
- Fold the sides of the wrapper in, then roll it tightly from the bottom up.
- Repeat with remaining ingredients.
- Serve with soy sauce for dipping.
Notes
- Store any leftover spring rolls in the refrigerator.
- These spring rolls are best eaten fresh.
- You can substitute salmon with shrimp or tofu for variation.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Vietnamese Baked Salmon Spring Rolls, Salmon Spring Rolls, Healthy Spring Rolls