I always aim to include fish in our dinner menu at least once a week. Initially, my kids weren’t fans of the idea – just as I wasn’t when I was their age – but I was determined to make it work. After experimenting with different recipes, I’ve found ways to make fish appealing, and this Grilled Salmon Salad Roll (Ca Hoi cuon banh trang) has become a family favourite.
What I love most is how versatile and customisable this dish is. I made three versions for dinner: one with everything in it (grilled salmon, salad and rice noodles wrapped in rice paper), one with just salmon and noodles and one deconstructed version for my five-year-old, with all the ingredients served separately.
Each roll is a balanced meal in itself – grilled salmon marinated in soy sauce and honey, sprinkled with fried onions and roasted peanuts, and paired with a medley of fresh vegetables. Everything is wrapped in rice paper and dipped in a sweet and sour sauce flavoured with garlic, chilli and dill. It’s proof that healthy food can be delicious and fun to eat. Let me show you how to make it.
Step-by-step guide to Grilled Salmon Salad Rolls
1. Marinade the salmon
To prepare the salmon, slice it into strips about 1.5cm thick. Sprinkle generously with freshly crushed black pepper and brush soy sauce onto the flesh side. If you prefer, leave the skin on for a crispy texture. Drizzle honey over the salmon just before cooking. Let it rest for about 10 minutes while you prepare the other ingredients.
2. Cook noodles and prepare vegetables
While the salmon marinates, cook the rice noodles (bun) by soaking them in boiling water for three minutes. Drain and set aside.
Prepare your vegetables: julienne the carrots, slice the cucumber and red bell peppers into thin strips, and wash the lettuce, coriander and dill. The key to a great roll is a mix of crunchy vegetables and fresh herbs, especially dill, which is essential for this dish.
3. Grill the salmon
Grill the marinated salmon using a grill or air fryer. I use an air fryer for convenience. Place the salmon strips in the basket, drizzle with honey, and brush with olive oil. Air fry at 200°C for 10 minutes, then flip the strips (gently to avoid breaking them), brush with more oil and cook for another 4-5 minutes. Keep an eye on them to ensure they don’t burn. Once cooked, the salmon should be crispy on the outside and tender on the inside.
4. Garnish the salmon
Once the salmon is ready, sprinkle it with fried onions and crushed roasted peanuts. These add extra flavour and texture to the rolls.
5. Assemble the rolls
Before rolling, ensure all your ingredients are within reach. Dip a sheet of rice paper into water, then lay it flat on a clean surface. Work quickly as the rice paper will soften and become sticky.
Start by placing a small portion of cooked noodles and mix of vegetables at the edge closest to you. Add a strip of grilled salmon then sprinkle with fried onions and peanuts.
Fold the bottom edge of the rice paper over the filling, tuck in the sides and roll tightly until sealed.
6. Make the dipping sauce
Prepare the dipping sauce by mixing sugar, fish sauce, and lime juice in equal parts with 5 parts of water. Add minced garlic, chopped red chilli and freshly chopped dill. Stir until everything is well combined.
A customised and healthy dinner
Your Grilled Salmon Salad Rolls are now ready to enjoy! Whether you prefer them fully wrapped or served deconstructed, this dish is a versatile, healthy option that can easily cater to different tastes.
Dip the rolls in the sweet and tangy sauce and enjoy a delicious, nutritious dinner that’s as fun to make as it is to eat. Healthy food doesn’t get better than this!
Looking for more fish recipes? Head over to my Fish and Prawns section for more inspiration. There you’ll find recipes like:
Steamed Sea Bass with Soy Sauce
Grilled Salmon Salad Roll – Cá Hồi Cuốn Bánh Tráng
Description
A light, healthy and customisable meal featuring grilled salmon marinated in soy sauce and honey, paired with crunchy vegetables, rice noodles, and fresh herbs like dill and coriander, all wrapped in rice paper. Dip in sweet and tangy sauce for a delicious burst of flavour!
Ingredients
For the Salmon
For the Vegetables
Other Ingredients
For the Dipping Sauce
Instructions
-
Marinate the Salmon
- Slice salmon into 1.5cm strips.
- Sprinkle with freshly crushed black pepper and brush with soy sauce.
- Drizzle honey just before cooking.
- Let marinate for 10 minutes.
-
Prepare Noodles and Vegetables
- Cook rice noodles in boiling water for 3 minutes. Drain and set aside.
- Julienne carrots, slice cucumber and red bell peppers and wash lettuce, coriander and dill.
-
Grill the Salmon
- Set the air fryer to 200°C (or preheat the grill).
- Arrange salmon strips in the basket, drizzle with honey and brush with olive oil.
- Cook for 10 minutes, gently flip and cook for another 4-5 minutes until caramelised.
- Keep an eye to avoid burning.
-
Garnish the Salmon
- Sprinkle the cooked salmon with fried onions and crushed roasted peanuts.
-
Assemble the Rolls
- Dip a sheet of rice paper in water and lay it flat.
- Add rice noodles, vegetables, a salmon strip, fried onions and crushed peanuts.
- Fold the bottom edge over the filling, tuck in the sides and roll tightly.
-
Make the Dipping Sauce
- Mix sugar, fish sauce, lime juice and water until combined.
- Add minced garlic, chopped chilli and dill.
Servings 4
- Amount Per Serving
- Calories 592.1kcal
- % Daily Value *
- Total Fat 20.51g32%
- Saturated Fat 4.37g22%
- Cholesterol 68.75mg23%
- Sodium 1053.19mg44%
- Potassium 665.41mg20%
- Total Carbohydrate 70.87g24%
- Dietary Fiber 2.2g9%
- Sugars 12.3g
- Protein 29.17g59%
- Vitamin A 229.08 IU
- Vitamin C 40.25 mg
- Calcium 38.48 mg
- Iron 1.47 mg
- Vitamin D 13.75 IU
- Vitamin E 5.38 IU
- Vitamin K 11.3 mcg
- Thiamin 0.3 mg
- Riboflavin 0.25 mg
- Niacin 11.63 mg
- Vitamin B6 0.97 mg
- Folate 52.92 mcg
- Vitamin B12 4.08 mcg
- Phosphorus 384.26 mg
- Magnesium 66.25 mg
- Zinc 0.94 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
