Description
Vietnamese Salmon Spring Rolls (Cá Hồi Cuốn Bánh Tráng) are light and refreshing rolls featuring Asian-style marinated salmon wrapped in delicate rice paper with fresh herbs, crisp vegetables, and vermicelli noodles. These rolls are perfect for a DIY dinner, a summer meal, or as a healthy appetizer, combining savory air-fried salmon with crunchy peanuts and a flavorful Vietnamese peanut dipping sauce.
Ingredients
Salmon and Marinade
- 1 1/2 lbs salmon
- 2 tablespoons oyster sauce
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon minced fresh garlic or 1 teaspoon garlic powder
- 1 tablespoon sesame oil
- Vietnamese scallion oil (use half recipe)
- 1/4 cup roasted unsalted peanuts
- Fried shallots (hành phi)
Noodles and Wrapping
- 1 package medium rice noodles or thin noodle sheets (banh hoi)
- 1 package round rice paper
Vegetables and Herbs
- Vegetables such as lettuce and cucumber
- Pickles
- Fresh herbs (e.g., mint, cilantro, Thai basil)
Dipping Sauce
- Vietnamese peanut dipping sauce
- Optional: sriracha chili sauce for topping
Instructions
- Prepare the salmon: Rinse the salmon thoroughly to remove any fishy odors and pat dry with paper towels. Feel with your hands to pull out any pin bones. Cut into smaller pieces if needed so they fit comfortably in the air fryer basket. Set aside.
- Marinate the salmon: In a small bowl, whisk together oyster sauce, salt, sugar, ground black pepper, ground ginger, minced garlic (or garlic powder), and sesame oil. Taste and adjust seasonings if necessary. Coat the salmon pieces evenly with this marinade and let them rest for at least 15 minutes, preferably overnight in the refrigerator for deeper flavor.
- Air fry the salmon: Line the air fryer basket with parchment paper, ensuring excess sides for easy lifting after cooking. Arrange the salmon pieces in a single layer. Air fry at 375°F (190°C) for 15 minutes without preheating or flipping. Once cooked, remove salmon and brush with Vietnamese scallion oil. Garnish with roasted peanuts and fried shallots for texture and flavor.
- Prepare noodles and vegetables: Cook the vermicelli noodles according to the package instructions. Drain and rinse them under cold water to stop cooking and remove starch. Wash and dry fresh herbs and vegetables thoroughly. Slice vegetables and prepare pickles as desired.
- Prepare the dipping sauce: Prepare Vietnamese peanut dipping sauce according to your preferred recipe or ready-made option. Optionally, add sriracha chili sauce for heat and sprinkle some roasted peanuts on top before serving.
- Assemble the spring rolls: Set all ingredients close to your workspace for efficient assembly. Quickly dip one rice paper sheet into room temperature water, making sure all sides are moistened uniformly, then lift and place onto a clean, flat surface. Place a piece of salmon first on the rice paper so it’s visible through the translucent wrapper, then add a small portion of noodles, vegetables, herbs, and pickles. Roll from the bottom tightly, tuck in sides, and finish rolling completely.
- Serve: Arrange the assembled spring rolls on a plate. Serve immediately with the prepared peanut dipping sauce on the side, garnished with sriracha and roasted peanuts if desired.
Notes
- For an oven alternative to air frying, bake or roast salmon at 375°F (190°C) for 15-20 minutes until cooked through and flaky.
- If you prefer, marinate the salmon overnight to allow flavors to develop more fully.
- Use fresh, soft rice papers for easier rolling to prevent tearing.
- Customize the fillings with your favorite vegetables and herbs according to availability and taste.
- Refrigerate assembled rolls immediately if not eating right away to keep the rice paper from drying out.
- The scallion oil adds an authentic Vietnamese aromatic finish; you can make it by gently heating oil with chopped scallions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Vietnamese
