Vietnamese Rice Paper Rolls: A Family Favorite with a Twist

Vietnamese rice paper rolls, also known as summer rolls or “Gỏi cuốn,” are a symbol of Vietnamese culture and cuisine. Traditionally made with shrimp and pork, these rolls are wrapped in translucent rice paper and filled with a vibrant mix of fresh herbs, vermicelli noodles, and crisp vegetables, served with a tangy “Nuoc Cham” dipping sauce.

A Twist on Tradition: Salmon Summer Rolls

While the traditional version remains a staple, variations of summer rolls have gained popularity as home cooks and chefs experiment with ingredients. One such variation is my family’s favorite recipe, which swaps the shrimp and pork for baked salmon. This twist not only adds a unique flavor but also holds sentimental value as it’s a dish my mom has made for years. The rich, flaky salmon pairs beautifully with the fresh herbs and vermicelli noodles.

5 Tips to Make the Perfect Summer Rolls

To master the art of summer rolls and ensure they don’t fall apart, here are five essential tips:

1. Use the Textured Side Up

When preparing your rice paper, place the textured side up before adding your fillings. The textured side helps grip the fillings to keep everything together. This ensures the smooth, glossy side becomes the presentation side, making your rolls look as good as they taste.

2. Dip Rice Paper in Cold Water

Dip your rice paper in cold water instead of warm. Cold water slows down the softening process, giving you more time to arrange your fillings and roll neatly without tearing.

3. Reinforce with a Rice Paper Patch

For extra durability, create a “patch” for your rice paper. Cut a piece of rice paper into quarters. After soaking your base rice paper, dip one of these smaller pieces in water and place it on the lower half of the base rice paper, where you’ll add your fillings. This extra layer acts as a shield, preventing tears as you roll.

4. Don’t Overfill

It can be tempting to pack in as many ingredients as possible, but overfilling makes it harder to roll tightly and increases the risk of tearing. Stick to a modest amount of each ingredient for the best results.

5. Roll Tightly but Gently

When rolling, tuck the sides in first and then roll tightly from the bottom, keeping gentle pressure to avoid tearing the rice paper. Practice makes perfect, so don’t be discouraged if the first few rolls aren’t flawless.

The Ultimate Dipping Sauce: Nuoc Cham

No summer roll is complete without a flavorful dipping sauce. Nuoc Cham, a quintessential Vietnamese sauce, perfectly complements the fresh ingredients with its sweet, tangy, and slightly spicy profile. Here’s how our family makes ours:

3-5 garlic cloves, minced
2-5 Thai chili peppers, chopped (adjust for spice level)
Juice of 1-2 limes
1/2 cup white sugar
1/2 cup fish sauce
1.5 cups warm water

Full Recipe: Vietnamese Summer Rolls with Baked Salmon

Ingredients (Makes 8-10 Rolls):

1 lb salmon fillet (seasoned with salt and pepper, seared, and baked)
8-10 rice paper wrappers
2 cups cooked rice noodles (vermicelli)
1 cup lettuce leaves (butter or green leaf lettuce)
1/2 cup cilantro leaves
1/2 cup fresh mint leaves
1/4 cup chives, cut into 3-inch pieces
1/2 cucumber, julienned
Optional: 1/2 cup pickled daikon and carrots (do chua)

For the Nuoc Cham Dipping Sauce:

3-5 garlic cloves, minced
2-5 Thai chili peppers, chopped (2 for medium spice)
Juice of 1-2 limes
1/2 cup white sugar
1/2 cup fish sauce
1.5 cups warm water

Baked Salmon Summer Rolls

Instructions:

1️⃣ Prepare the Salmon:

Season the salmon fillet with salt and pepper.
Heat a pan with a little oil and sear the salmon on both sides until golden brown and cooked to your desired doneness.

2️⃣ Get the Rice Paper Ready:

Fill a large shallow bowl or plate with cold water.
Dip a rice paper wrapper into the water, rotating it 2 times around the cold water ensuring entire surface is wet. Lay it flat on a plate with the textured side up (smooth side will be your presentation side).
For extra durability, cut a small triangle of rice paper and place it on the wrapper before rolling for reinforcement.

3️⃣ Add Your Fillings:

Layer on some rice noodles, a piece of lettuce then a few pieces of cucumber, cilantro, mint, and chives.
Add flaked salmon and optional pickled daikon and carrots.

4️⃣ Roll It Up:

Fold the sides inward over the fillings.
Tightly roll from the bottom up to form a cylinder.
Keep the rolls covered with plastic wrap to prevent them from drying out. Avoid stacking them or letting them touch, as they will stick together. If you need to layer them, place a sheet of plastic wrap between each layer.

5️⃣ Serve and Dip:

Serve your rolls with nuoc cham dipping sauce. For the sauce, mix all ingredients until sugar is dissolved, adjust to taste, and enjoy!

Vietnamese Summer Rolls- Bake Salmon Rolls