Crispy, savory baked salmon spring rolls with herbs, rice paper, and a tangy dipping sauce—perfect for a healthy Vietnamese-inspired dinner.

Scale

¼ cup oyster sauce

2 tablespoons chili oil

2½ tablespoons rice vinegar

5 garlic cloves minced

2 4-oz salmon fillets

3 tablespoons lemon juice

2 tablespoons sweet chili sauce

4 teaspoons fish sauce

1 garlic clove minced

1–3 Thai chilies

8 rice paper sheets

1 cucumber julienned

2 carrots julienned

2 avocados sliced

Handful basil

Handful mint

1. Preheat oven to 425°F.

2. Mix seasoning sauce ingredients; reserve half.

3. Coat salmon in sauce, bake 6 minutes, broil until golden.

4. Cool salmon 5 minutes; cut into 8 pieces.

5. Mix dipping sauce ingredients; set aside.

6. Dip rice paper in warm water; layer vegetables and herbs.

7. Add sauce and salmon, then roll tightly.

8. Serve immediately with dipping sauce.

Use fresh herbs for the best flavor.

Don’t over-soak rice paper—just soften it slightly.

Keywords: baked salmon spring rolls, vietnamese fresh rolls, healthy dinner, rice paper, baked fish