What is Gỏi Cuốn Cá Hồi?

Gỏi Cuốn Cá Hồi, or simply Cá Hồi Cuốn, are fresh Vietnamese spring rolls filled with salmon marinated in a savory Asian-style sauce, along with lettuce, fresh herbs, and vermicelli rice noodles. All these ingredients are wrapped in soft rice paper, creating neat, handheld rolls.

The salmon can be cooked in an air fryer, grilled, or baked in the oven. For convenience and less cleanup, I’m using the air fryer here. Once the salmon is perfectly cooked and golden, consider brushing it with scallion oil, and adding a sprinkle of crispy fried shallots and crushed roasted peanuts for that authentic Vietnamese touch. Serve with a dipping sauce on the side for a light and refreshing meal or appetizer.

Dipping Sauces for Cá Hồi Cuốn

These spring rolls pair beautifully with a variety of dipping sauces, including:

• Tương Chấm – A creamy peanut and hoisin sauce, my personal favorite!
• Nước Chấm – Vietnam’s classic all-purpose dipping sauce made with fish sauce, lime, sugar, water, red chilies, and garlic.
• Nước Mắm Gừng – A ginger-infused version of Nuoc Cham.
• Mắm Nêm – A stronger fermented fish sauce variant of Nuoc Cham, sweetened with crushed pineapples.

What You Will Need

To prepare these Vietnamese salmon spring rolls, gather the following ingredients:

• Salmon – Skinless fillets work best.
• Salmon marinade – Combine oyster sauce, salt, sugar, ground black pepper, ground ginger (optional), fresh garlic or garlic powder, and sesame oil.
• Scallion oil (mở hành) – Optional but recommended for added aroma and a glossy finish on the salmon.
• Coarsely chopped roasted peanuts and fried shallots – For decoration and crunch.
• Noodles – Use medium round rice vermicelli noodles or thinner woven noodles for easier assembly.
• Rice paper (bánh tráng) – Standard round sheets are ideal.
• Fresh vegetables, herbs, and pickles – Leafy lettuce, cucumber strips, pickled daikon and carrot, and/or fresh Vietnamese herbs.
• Dipping sauces – I recommend the creamy peanut and hoisin sauce.

How to Make It

Step 1: Prepare and Marinate the Salmon

Rinse the salmon to eliminate any fishy odor and pat it dry with paper towels. Check for pin bones and remove them if necessary. Cut the salmon into pieces to fit in the air fryer, if needed. Set aside.

In a small bowl, mix together oyster sauce, salt, sugar, ground black pepper, ground ginger (if using), garlic, and sesame oil. Adjust the seasoning to taste. Rub this marinade over the salmon and let it rest for at least 15 minutes or overnight in the fridge.

Step 2: Air Fry the Salmon

Line the air fryer basket with parchment paper, leaving some excess on the sides for easy lifting. Air fry at 375°F for 15 minutes—there’s no need to preheat or flip the salmon. Once done, brush it with scallion oil and top with roasted peanuts and fried shallots.

Step 3: Prepare Noodles and Veggies

Boil the vermicelli noodles according to package instructions. Drain and rinse under cold water. Wash and dry your herbs and vegetables, then set them aside.

Step 4: Make the Dipping Sauce

Prepare the peanut sauce and set it aside.

Step 5: Assemble the Rolls

Gather all your ingredients for quick assembly. Dip the rice paper in room temperature water, ensuring all sides are wet, and then lift it out. Place it on a clean surface. Start with a piece of salmon so it shows through the rice paper, then add the remaining ingredients. Roll it up from the bottom, tucking in the sides, and roll tightly.

Step 6: Serve and Enjoy

Serve with peanut sauce on the side, topped with optional sriracha chili sauce and a sprinkle of roasted peanuts.

Pro-Tips

Water Temperature for Rice Paper

Use room temperature or cold water for dipping the rice paper. There’s no need for warm or hot water! Gather your ingredients beforehand; by the time you’re ready to roll, the rice paper will have softened just enough. It should feel slightly sticky but not slippery—this is when it’s ready to be rolled. Wrap quickly to prevent it from becoming too soft.

Prevent the Rolls from Sticking

If you store the rolls touching or stacked, they will stick together. To separate them, pull slowly and close to the point of contact. If you want to avoid this altogether, place a small piece of parchment paper between each roll or wrap them individually in plastic wrap.

Make it into a Noodle Bowl

If rolling rice paper feels cumbersome, consider making a noodle bowl instead. Simply toss all the ingredients into a bowl and drizzle with sauce, similar to a Vietnamese Beef Noodle Salad (Bún Bò Xào).

FAQs

What can I prep ahead?

You can marinate and cook the salmon, boil the noodles, and wash your veggies in advance. Store everything separately and assemble just before serving.

No air fryer. Can I pan-fry the salmon?

Yes, you can pan-fry the salmon in a nonstick pan with a bit of oil.

Storage & Serving

Store the assembled rolls in an airtight container or wrap each one individually in plastic wrap, then refrigerate. Allow them to come to room temperature before serving. If the rice paper feels stiff, lightly mist with water to soften.