I love this easy, amazingly delicious and healthy Vietnamese Salmon Rolls and Fish Sauce recipe. It’s perfect for an appetizer or full meal and will surely delight the entire family. And of course, for dipping, we are going to create a fish sauce and take it up a notch in flavor and heat. Let’s get started!
- 1 Cup Water
- 1/4 Cup Rice Vinegar
- 1 Tbspn Sugar
- 1/4 Cup Phu Quoc (Flying Lion) Fish Sauce
- 1 Tbspn Diced Garlic
- 2 Tbspn Sriracha Chili Garlic Sauce
- 1lb Fresh Salmon Filet
- 1 Small Head Romaine Lettuce Cut into 3
- 5 Chopped Green Onions -
- 1/2 Cup Fried Shallots
- 1/2 Cup, Crushed, Unsalted Peanuts
- Spring Rolls Skin (Banh Trang)
- Kosher Salt
- Fresh Ground Pepper
- Extra-Virgin Olive Oil
- In a small pot, bring the water, rice vinegar and sugar to a boil. The sugar will dissolve nicely into the liquid. Remove from the heat and let cool. Stir in the fish sauce, garlic and Sriracha chili garlic sauce. Set aside.
- Coat a baking sheet with olive oil. Place the Salmon filet in the pan and season generously with salt and pepper. Place into the oven at 400 degrees for 30-40 minutes.
- Prepare the lettuce by cutting into 3-4 inch strips. You'll be using this to hold the ingredients and rolling.
- In a small bowl, add the chopped green onions with a generous helping of olive oil. Place in the microwave for 1-2 minutes until the onions are nice and aromatic.
- Remove the Salmon from the oven and cover with crushed peanuts, fried shallots and green onions.
- Using a small bowl of warm water, wet the Banh Trang and lay flat on a cutting board or surface. Take a small portion of the Salmon (including the awesome toppings) and spoon into a piece of romaine lettuce. Lay onto to the Banh Trang and roll tightly ensuring a consistent size.
- Pour the fish sauce into a small bowl and place rolls onto a plate. Enjoy!