I love spring rolls and there is no words could describe how much of my love for Vietnamese cuisine. My guilty pleasure would be deep-fried pork or seafood spring rolls but recently I try to come up with some different ways to cook with nutritious, low-carb and healthy foods for my family, so I come up with an idea to play around with salmon and rice papers – Baked Salmon Spring Rolls
- 12 small salmon slices
- 12 Rice papers (8 inches banh trang)
- Dry Parsley flakes
- Baking tray
Placing salmon on a cutting board nicely. Sprinkle a bit of salt, pepper and parsley.
Soaking rice paper under warm tap water (one by one).
Putting the wet rice paper on a clean, smooth and dry surface before working with it. Using chopsticks to place a salmon slice at about one-third diagonal of the square rice paper. Carefully folding all edges together to make all salmon spring rolls look like this:
Spraying oil on a baking tray and then arranging all salmon spring rolls nicely (make sure to give some space between each roll to avoid rice papers sticking to each other). Lightly spraying another oil coat on top of those salmon spring rolls before baking at 350 degree.
After 20 minutes of baking, use chopsticks to turn all spring rolls over to bake the other side evenly for 20 more minutes.
When salmon spring rolls are done, carefully take them out, place on a nice serving plate and enjoy with family or friends.
The spring rolls are crispy outside and tender inside, plus salmon is a great ingredient to provide Omega-3 that means eating salmon makes you smarter and happier. I hope you enjoy this recipe and try it out! If you liked this recipe, please take a moment to share it on Pinterest or Facebook page.
* You can serve Salmon spring rolls with Vietnamese dipping fish sauce too. It adds more aroma and flavour to the salmon.