Salmon Spring Rolls / Ca Hoi Nuong Cuon

Spring rolls, or gỏi cuốn, are one of the most iconic dishes in Vietnamese cuisine, celebrated for their fresh ingredients and perfectly balanced flavors. These delicate rolls, wrapped in translucent rice paper, encapsulate everything that makes Vietnamese food so beloved—an emphasis on freshness, vibrant herbs, and harmonious contrasts of texture and taste. Whether enjoyed as an appetizer, snack, or a light meal, spring rolls are a quintessential part of Vietnamese food culture, found everywhere, from bustling street stalls to family dinner tables. While the traditional version often features shrimp and pork, there’s endless room for creativity. One of my all-time favorite variations is Ca Hoi Nuong Cuon or Salmon Spring Rolls, which combine the richness of tender, flaky salmon with the refreshing, herbaceous elements that make spring rolls so irresistible.

What Is Ca Hoi Nuong Cuon

Cá Hồi Nướng Cuốn translates to “grilled/baked salmon rolls” in Vietnamese. This dish is a traditional take on Vietnamese rice paper rolls, incorporating grilled salmon as the star protein. Each roll is made by layering freshly grilled salmon with an assortment of crunchy vegetables, fresh herbs like mint and cilantro, and vermicelli noodles, all wrapped tightly in delicate rice paper. The magic doesn’t stop there—these rolls are served with a dipping sauce, typically nuoc cham or mam nem, to really elevate the dish. Ca hoi nuong cuon not only showcases the bold, fresh flavors of Vietnamese cooking but also celebrates the adaptability of its cuisine.

Why You’ll Love Ca Hoi Nuong Cuon

1. A Fresh and Healthy Option

Vietnamese cuisine is renowned for its emphasis on fresh ingredients and balanced flavors, and ca hoi nuong cuon is no exception. Packed with omega-3-rich salmon, vibrant vegetables, and fragrant herbs, these rolls are as nourishing as they are delicious. They’re light yet satisfying, making them ideal for any meal.

2. Interactive and Fun

Ca hoi nuong cuon is perfect for a DIY dining experience. Lay out the ingredients buffet-style and let everyone assemble their rolls to their liking. It’s a fun, interactive way to share a meal with family or friends.

3. A Balance of Flavors and Textures

Each bite offers a perfect combination of smoky grilled salmon, crisp veggies, and the soft chewiness of rice paper. The interplay of flavors—savory, tangy, and slightly sweet—creates a taste profile that will keep you coming back for more.

4. Easy to Customize

The beauty of ca hoi nuong cuon lies in its versatility. You can swap out salmon for shrimp, chicken, or tofu for a plant-based option. Add in your favorite seasonal vegetables, or experiment with dipping sauces to suit your preferences.

Salmon Spring Rolls / Ca Hoi Nuong Cuon

5.0 from 5 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Salmon:

• 2 lb 2 Salmon Filet

• 1/4 tsp 1/4 Salt

• 1/2 tsp 1/2 Black Pepper

• 1/4 tsp 1/4 MSG

• 1/2 tsp 1/2 Garlic Powder

• 1 tbsp 1 Oil

• Fried Shallots

• Crushed Peanuts

• Scallion Oil:

• 4 tbsp 4 Oil

• 4 4 Green Onions (Green Part Only)

• 1/4 tsp 1/4 Salt

• 1/4 tsp 1/4 MSG

• Accompaniments:

• 12 oz 12 Dried Fine Woven Vermicelli Noodles

• Pickled Veggies

• Lettuce

• Cucumber

• Cilantro

• Mint

• Sauces:

• Mam Nem

• Nuoc Cham

Directions

• Veggie Prep:
• Thoroughly rinse vegetables and dry them before serving
• For lettuce, cut off the bottom and separate the leaves. For cilantro and mint, remove the woodsy stem ends. For cucumbers, remove ends, slice in half lengthwise, and then cut into spears
• Scallion Oil:
• Chop green onions, separating the greens from the white parts
• To a hot pan on medium-high heat, add in neutral oil and heat for 30-60 seconds. Add in just the green parts of the green onion, and season with salt and MSG. Cook for 30 seconds and set aside
• Banh Hoi:
• Bring a pot of water up to a boil and season generously with salt
• Add dried vermicelli noodles and cook for 60 seconds
• Drain and rinse with cold water and repeat this step 2-3 times
• Add sheets of noodles to a plate or container in a single layer and brush with scallion oil to prevent layers from sticking together
• Salmon:
• Brush/spray foil or parchment paper with oil to prevent salmon from sticking
• Place the salmon skin side down, and then season it with salt, black pepper, MSG, garlic powder, and oil. Rub seasoning all over the salmon
• Air-Fry:
• Air-fry the salmon at 375F for 7-10 minutes. Broil at 450F for an additional minute to brown. Ensure salmon is cooked through and flakey
• Bake:
• Preheat oven to 425F, and bake on the center rack for 15-20 minutes. Broil on high for an additional 2 minutes to brown
• Serve:
• Serve with noodles and accompaniments on a big platter. Place salmon on a platter and garnish with fried shallots, crushed peanuts, and more scallion oil. Pair with Nuoc Cham or Mam Nem. Roll spring rolls up yourself, or allow guests to join in on the fun!

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