Ingredients
Scale
- 2 lb salmon filet
- 4 tbsp oil (for brushing)
- 12 oz dried fine woven vermicelli noodles
- 4 green onions (green part only)
- Pickled veggies
- Lettuce
- Cucumber
- Cilantro
- Mint
- Fried shallots
- Crushed peanuts
Instructions
- Preheat the oven to 375°F (190°C). Season the salmon with salt, pepper, MSG, garlic powder, and oil. Bake for 20-25 minutes until cooked through.
- Cook vermicelli noodles according to package instructions; rinse under cold water.
- Chop green onions, cucumber, lettuce, cilantro, and mint into thin strips.
- Soak rice paper wrappers briefly in warm water until pliable. Layer noodles, vegetables, and pieces of salmon inside each wrapper and roll tightly.
- Brush spring rolls with oil and bake at 400°F (200°C) for 15-20 minutes until golden brown.
- Serve with dipping sauces like mam nem or nuoc cham.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg