How to Make: 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.

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.

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Timestamps:
00:00 Intro
00:48 Fine Woven Vermicelli Noodles
01:35 Scallion Oil
02:53 Pickled Veggies
04:45 Mam Nem (Fermented Fish Sauce Dip)
06:50 Salmon
07:42 Plating
08:54 Spring Roll Outro

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