Vietnamese Salmon Spring Roll (gỏicuốncáhồi)

If you want something simple for warm weather, try these Vietnamese Salmon Spring Rolls (Goi Cuon Ca Hoi).

Not only are they refreshing and tasty, they are also a great way to exhaust all the Vietnamese herbs that grow crazy in the garden during the summer.

You can assemble the rolls in advance. Or, if you’re making them for a party, let your guests roll their own for DIY dining fun.

What is gỏicuốncáhồi?

Goi Cuon Ca Hoi or Ca Hoi Cuon are fresh Vietnamese spring rolls filled with salmon, lettuce, fresh herbs and salmon marinated in vermicelli rice noodles. Everything is wrapped in soft rice paper and wrapped in neat handheld rolls.

Salmon can be cooked in an air fryer, grill or in an oven. I use an air fryer here to reduce cleanup and convenient.

Once the salmon is cooked and golden, it is sprinkled with optional (highly recommended, highly recommended, but in addition to the brushing of cat oil, it is sprinkled with crispy fried shallots and crushed roasted peanuts for its signature Vietnamese talent.

Serve with soaked sauce on the side for a light, refreshing meal or appetizer.

Soak sauce for Goi cuon ca hoi

There are several options for Vietnamese dipping sauce. These spring rolls work well with one of the following:

tươngchấm – Creamy peanuts and whisicine sauce. Nướcchấm – Vietnamese mother sauce. This is a classic all-purpose dipping sauce made with fish sauce. MắMNêm – A stronger fermented fish sauce version of Nuoc Cham.

What you need

To make these Vietnamese salmon spring rolls, collect the following ingredients:

How to make it

Step 1: Prepare and marinate the salmon

Rinse the salmon, remove the fish smell and dry it with a paper towel. Feel it with your hand and pull out the bones of the pins. If necessary, cut into pieces to fit in the air fryer. Please put it aside.

In a small bowl, mix the oyster sauce, salt, sugar, ground black pepper, ground raw ginger (if used), garlic and sesame oil. Taste and adjust as needed.

Scrape the marinade over the salmon and sit for at least 15 minutes or in the fridge until overnight.

Step 2: Fry the salmon

Arrange the air fryer baskets with parchment and leave a little extra on the sides for easy lifting when the salmon is finished.

Air fry at 375°F for 15 minutes. There’s no need. When done, polish the onion oil and top with roasted peanuts and fried shallots.

Alternatively, bake at a slightly higher temperature (about 425°F) and a slightly longer cooking time (about 20 minutes). If necessary, transfer to a top rack and switch to bake for a few seconds (350°F-400°F) to get its golden crust. Don’t leave when you bake! It could burn quickly.

Step 3: Prepare noodles and vegetables

Follow the instructions on the package to bring the vermicelli noodles to a boil. Drain and rinse under cold water. Wash and dry herbs and vegetables. Put everything aside.

Step 4: Make the dipping sauce

Make the peanut sauce and set aside.

Step 5: Assemble the roll

Collect all the materials nearby for quick assembly.

Quickly soak the rice paper in room temperature water, make sure all sides are wet and lift them up immediately. Transfer the rice paper to a clean surface.

Add salmon first to give it a more appetizing look, as it can be seen through rice paper. Next, add the remaining ingredients. Wind it from the bottom, tack it to the side, then roll it firmly.

Step 6: Serve and have fun

Serve with peanut sauce next to it. Top peanut sauce with optional sriracha chili sauce and roasted peanut sprinkles.

Protip

Water temperature in rice paper

Use room temperature or cold water for soaking. No warm water or hot water required!

Just gather the ingredients before rolling. By the time you are ready, the rice paper will be soft enough. It should feel slippery, but it’s a bit sticky. That’s when you know it’s ready. Wrap immediately before it becomes too soft.

Make sure the roll doesn’t stick

When you touch or stack rolls, they stick if they stack up against each other. At first it may seem impossible to separate them, but if you pull them slowly close to the point of contact, they easily fall apart.

If you don’t want to get the opportunity (or doubt your ability to separate spring rolls), place a small parchment paper between each roll or wrap it individually in a plastic hood wrap.

Put it in a noodles bowl

If rolling rice paper is too tedious or lazy, make it a simple bowl of noodles. Throw everything into a bowl and drizzle with a sauce similar to the Vietnamese beef noodles salad (búnbòxào).

FAQ

What can you prepare first?

Yes, marinate and cook the salmon, bring the noodles to a boil, and wash the vegetables in advance. Store everything individually and assemble it just before serving.

There is no air fryer. Can I pan-fry salmon?

Yes, add a little stir-fry of bread and stir-fry.

Storage and serving

Store the assembled rolls in airtight containers or wrap each individually in plastic wrap and then refrigerate.

Please reach room temperature before serving. If the rice paper feels stiff, lightly soften the mist with water.