Ingredients
Scale
- 1 Salmon filet with skin
- Black peppercorn (to taste)
- Salt (to taste)
- 1 tbsp Fresh lemon juice
- 2 tbsp Minced garlic
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- Rice paper (as needed)
- Lettuce leaves (as needed)
- Fresh mint leaves (as needed)
- Vermicelli (as needed)
- Green onions, cut into 3-6 inches (as needed)
- Pickled carrots & daikon (as needed)
- Cucumber, cut into spears lengthwise (as needed)
Instructions
- Start by preparing the marinade: In a small bowl, combine oyster sauce, sesame oil, crushed black peppercorn, salt, minced garlic, and lemon juice. Stir until well mixed.
- Season the salmon on both sides with the marinade. Let it rest for at least 15 minutes.
- Preheat your oven to 375°F (190°C), then bake the marinated salmon on a lined baking sheet for 15-20 minutes, or until it is cooked through.
- Boil water and cook the vermicelli according to the package directions. Afterwards, drain and rinse it with cold water.
- To assemble the rolls, take a single rice paper sheet and dip it in warm water to soften it. Layer the salmon, vermicelli, lettuce, mint, green onions, pickled carrots, and cucumber onto the rice paper. Roll tightly from the bottom up, folding the sides over the filling as you go.
- Arrange on a platter and serve with your favorite dipping sauce.
Notes
These rolls can be served cold or slightly chilled, making them perfect for hot summer days. Prepare an assembly line for efficiency when assembling the rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
- Diet: Pescatarian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg