Go Back
CookjngMama - seared salmon spring rolls
Kendyll Niquole

Seared Salmon Spring Rolls

Fresh seared salmon spring rolls filled with glass noodles, crisp carrots, cucumber, and Thai basil, wrapped in delicate rice paper and served with a bright, tangy nước chấm and a creamy, savory peanut dipping sauce for the perfect light yet flavorful bite.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8
Course: Appetizer
Cuisine: Vietnamese
Ingredients Method Video

Ingredients
  

For Spring Rolls
  • 8 spring roll rice paper
  • 3 salmon fillets
  • 1/3 package glass noodles
  • 1 carrots julienned
  • 1 ccumber julienned
  • 1 bunch thai basil
  • 1/2 tsp smoked paprika
  • 1/2 tsp all purpose seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp white pepper
  • 1/2 tsp salt
Nước Chấm or Cham Sauce:
  • 1/2 cup warm water
  • 1/4 cup sugar
  • 1/4 cup fish sauce
  • 1 tbsp fresh parsley
  • 2 tbsp lime juice
  • 1 tsp chili flakes
  • 1/4 tsp MSG optional
Peanut Sauce:
  • 1/4 cup peanut butter
  • 1 1/2 tbsp soy sauce
  • 2 tbsp sweet chili sauce
  • 1 tbsp mirin
  • 1 tbsp hoisin

Method
 

Cook the glass noodles
  1. Soak glass noodles in hot water until soft, approx 3 minutes.
  2. Drain, rinse with cold water, and set aside.
Prep the veggies & herbs
  1. Cut carrots and cucumber into thin matchsticks.
  2. Rinse and dry Thai basil leaves. Set aside.
Sear the salmon
  1. Season only the front side of salmon lightly with garlic powder, smoked paprika, all purpose seasoning, and white pepper. Season the skin side with salt.
  2. Heat a pan over medium-high with oil.
  3. Sear salmon skin-side down first until crispy, then flip and cook until just done.
  4. Remove, rest briefly, then cut into bite-sized pieces.
Make the Nước Chấm (Cham Sauce)
  1. In a bowl, whisk together warm water, sugar, fish sauce, parsley, lime juice, chili flakes, and MSG (if using).
  2. Stir until sugar dissolves. Set aside.
Make the peanut sauce
  1. In a bowl, whisk peanut butter, soy sauce, sweet chili sauce, mirin, and hoisin until smooth.
  2. Add a splash of warm water if needed to thin.
Prepare the rice paper
  1. Fill a shallow dish with warm water.
  2. Dip one rice paper sheet for 5–10 seconds until pliable.
  3. Lay flat on a clean surface.
  4. Assemble the spring rolls
  5. Layer near the bottom of the rice paper:
  6. Thai basil → carrots → cucumber → glass noodles → flaked salmon.
  7. Roll
  8. Fold in the sides, then roll tightly from the bottom up, keeping everything snug but not tearing the paper.
Serve
  1. Slice in half if desired and serve with both Nước Chấm and peanut sauce on the side.