Spring Roll Salad

Fresh, crunchy, vibrant, and bursting with color — Spring Roll Salad is like your favorite spring rolls, deconstructed and reimagined for a fork. This salad brings together the best parts of a traditional rice paper roll, then tosses them in a bowl with a creamy, zippy peanut dressing. It’s crisp from the veggies, soft from the rice noodles, and bold with herbs and roasted peanuts. Every bite gives you that classic spring roll flavor, but in salad form — easy to make, fun to eat, and packed with goodness.

Behind the Recipe

I first made this salad on a hot afternoon when I was craving spring rolls but didn’t feel like rolling anything. I had leftover rice noodles in the fridge, a bunch of fresh herbs from the garden, and enough veggies to build something beautiful. A quick peanut dressing later, and this salad was born. It’s become one of my go-to lunch recipes and is always a hit at potlucks because of its bright colors and crowd-pleasing flavors.

Recipe Origin or Trivia

Spring rolls, also known as gỏi cuốn in Vietnam, are known for their refreshing flavor and beautiful presentation. Traditionally wrapped in rice paper and filled with shrimp, herbs, and noodles, they’re a beloved street food in many Southeast Asian countries. This salad version takes all those classic ingredients and flips them into a no-fuss bowl. It’s a modern twist that holds onto tradition while keeping things flexible and fast.

Why You’ll Love Spring Roll Salad

This salad is more than just pretty — it’s full of flavor, texture, and freshness. Here’s what makes it a standout:

Versatile: Great as a light lunch or a side dish, and easily adaptable to your favorite proteins.

Budget-Friendly: Uses affordable, everyday vegetables and pantry staples.

Quick and Easy: Comes together in under 30 minutes with minimal cooking.

Customizable: Add shrimp, tofu, or chicken, or make it spicy with chili flakes.

Crowd-Pleasing: The colors alone make it a showstopper at gatherings.

Make-Ahead Friendly: Prep the veggies and noodles ahead, then dress when ready.

Great for Leftovers: Keeps well in the fridge for lunch the next day.

Chef’s Pro Tips for Perfect Results

To get the most out of this salad, here are a few things I’ve learned along the way:

• Chill your noodles: Cold rice noodles keep the salad refreshing and bouncy.
• Slice thinly: Shred or julienne veggies for even bites and a better texture.
• Use fresh herbs generously: Don’t skimp on mint and cilantro — they make the flavor pop.
• Toast your peanuts: A quick toast brings out their flavor and adds more crunch.
• Dress just before serving: This keeps the salad crisp and prevents sogginess.

Kitchen Tools You’ll Need

Simple tools make this salad come together in no time.

Mixing Bowls: For tossing your salad and prepping ingredients.

Sharp Knife or Mandoline: To get those paper-thin veggie slices.

Pot or Kettle: To boil water for the noodles.

Strainer or Colander: To rinse and cool the rice noodles.

Blender or Whisk: For making the creamy peanut dressing smooth and silky.

Ingredients in Spring Roll Salad

Let’s build this bowl of freshness step by step. Each component plays its part in bringing together that classic spring roll flavor.

1. Rice Noodles: 6 ounces, cooked and chilled. These form the base and add soft, slippery texture.
2. Carrots: 2 medium, julienned. They bring crunch and sweetness.
3. Cucumber: 1 large, cut into matchsticks. Adds coolness and bite.
4. Purple Cabbage: 1 cup, thinly sliced. For crunch and vibrant color.
5. Romaine Lettuce: 2 cups, shredded. Lightens the salad and gives it volume.
6. Fresh Mint: ½ cup, whole leaves. Delivers a burst of freshness.
7. Fresh Cilantro: ½ cup, roughly chopped. Adds herbal brightness.
8. Green Onions: 2, sliced thin. A mild, oniony bite to balance the sweetness.
9. Roasted Peanuts: ½ cup, chopped. Gives crunch and a toasty flavor.
10. Lime Juice: 2 tablespoons. Adds tang and lifts the flavors.
11. Soy Sauce: 1 tablespoon. For umami depth.
12. Creamy Peanut Butter: 3 tablespoons. The base of the dressing, rich and nutty.
13. Honey or Maple Syrup: 1 tablespoon. Balances the saltiness with a touch of sweetness.
14. Rice Vinegar: 1 tablespoon. Brings acidity and brightness.
15. Garlic: 1 clove, minced. Adds a savory punch.
16. Water: 2 to 3 tablespoons. To thin out the dressing to the desired consistency.

Ingredient Substitutions

Make it your own with these easy swaps:

Rice Noodles: Vermicelli or soba noodles.

Carrots: Bell peppers for sweetness and crunch.

Peanut Butter: Almond butter or sunflower seed butter.

Soy Sauce: Tamari or coconut aminos.

Honey: Maple syrup or agave.

Cilantro: Thai basil or parsley.

Peanuts: Cashews or toasted sesame seeds.

Ingredient Spotlight

Rice Noodles: These thin, chewy noodles are made from rice flour and water, and they’re perfect for absorbing dressing while keeping their soft texture.

Fresh Herbs (Mint and Cilantro): Essential for that unmistakable spring roll flavor. They add brightness, depth, and a clean, refreshing finish.

Instructions for Making Spring Roll Salad

This dish is fast, fun, and full of flavor. Here’s how to bring it together from start to finish.

1. Preheat Your Equipment:
   Bring a kettle or pot of water to a boil for the noodles.
2. Combine Ingredients:
   Cook the rice noodles according to the package, then drain and rinse under cold water. Set aside to chill.
3. Prepare Your Cooking Vessel:
   While the noodles cool, julienne the carrots and cucumber, slice the cabbage, lettuce, green onions, and prep all your herbs.
4. Assemble the Dish:
   In a large bowl, layer the lettuce, noodles, carrots, cucumber, cabbage, mint, cilantro, and green onions.
5. Cook to Perfection:
   Whisk or blend together peanut butter, lime juice, soy sauce, honey, rice vinegar, garlic, and water until smooth.
6. Finishing Touches:
   Pour the dressing over the salad just before serving. Toss well to coat evenly.
7. Serve and Enjoy:
   Top with chopped roasted peanuts and serve cold or at room temperature. Garnish with extra herbs and a wedge of lime if you’d like.

Texture & Flavor Secrets

This salad hits every note — crunchy carrots and peanuts, soft noodles, crisp cabbage, and creamy dressing. The herbs make it bright and aromatic, while the peanut sauce coats every ingredient with sweet, tangy, and savory depth. It’s all about contrast, and this dish delivers it in every forkful.

Cooking Tips & Tricks

• Rinse noodles thoroughly in cold water to stop the cooking process.
• Store herbs in damp paper towels to keep them fresh.
• Make the dressing in advance to let the flavors meld.
• Use pre-shredded veggies to save time.

What to Avoid

• Overcooking the noodles: They can become mushy and fall apart.
• Using wilted herbs: Fresh herbs are key to the flavor profile.
• Dressing too early: Add just before serving to avoid soggy textures.
• Forgetting to chill the noodles: Warm noodles can wilt your veggies.

Nutrition Facts

Servings: 4
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This salad can be partially prepped ahead — chop all your veggies and cook your noodles, then store them separately in the fridge. Keep the dressing in a jar until ready to serve. Once assembled, it’s best enjoyed fresh, but leftovers can be kept chilled for up to 2 days. Give it a quick toss before eating again.

How to Serve Spring Roll Salad

You can serve it as a light lunch or dinner on its own, or pair it with grilled tofu, shrimp, or chicken. Serve in big bowls for a casual family meal or plate it beautifully for guests. A side of crispy wontons or veggie dumplings makes a perfect match.

Creative Leftover Transformations

Turn your leftovers into new meals:

• Wrap it in rice paper for DIY fresh rolls.
• Add grilled protein and turn it into a noodle bowl.
• Toss it with extra greens for a next-day power salad.
• Add to a bento box for lunch on the go.

Additional Tips

• Keep extra dressing on the side for dipping or drizzling.
• Add chili oil or sriracha for heat.
• Sprinkle sesame seeds for a finishing touch.
• Use a large bowl to ensure easy tossing and coating.

Make It a Showstopper

Arrange the ingredients in rainbow stripes or color-blocked rows before tossing. Serve in a clear glass bowl to show off the layers. Add extra herbs or lime wedges on top for garnish. Bright napkins or chopsticks on the side make it even more inviting.

Variations to Try

• Protein Boost: Add grilled shrimp, chicken, or marinated tofu.
• Spicy Style: Stir sriracha or chili garlic sauce into the dressing.
• Tropical Twist: Add mango or pineapple chunks for sweetness.
• Extra Crunch: Add crispy wonton strips or fried shallots.
• Low Carb: Swap noodles for spiralized zucchini or shredded cabbage.

FAQ’s

Q1: Can I make this salad vegan?

Yes! Just use maple syrup instead of honey and ensure the soy sauce is vegan.

Q2: What protein goes best with this?

Shrimp, tofu, or grilled chicken work beautifully.

Q3: Can I use pre-cut veggies?

Absolutely — it saves time and still tastes great.

Q4: How long will leftovers keep?

About 2 days in the fridge, but it’s best fresh.

Q5: Is it gluten-free?

Yes, just make sure to use gluten-free soy sauce or tamari.

Q6: Can I make the dressing spicy?

Yes, add chili flakes, sriracha, or sambal oelek.

Q7: What noodles work best?

Thin rice noodles or vermicelli are ideal for this salad.

Q8: Can I meal prep this?

Definitely. Keep everything separate and assemble just before eating.

Q9: How do I prevent the noodles from sticking?

Rinse them in cold water and toss lightly in oil.

Q10: What if I don’t like cilantro?

You can swap it for Thai basil or parsley.

Conclusion

Spring Roll Salad is proof that healthy can be beautiful, flavorful, and incredibly satisfying. With fresh veggies, soft noodles, crunchy peanuts, and that irresistible peanut dressing, it’s a dish that delivers on every level. Whether you’re whipping it up for lunch or impressing guests at your next gathering, this salad is light, lively, and unforgettable. Trust me, once you try it, it’ll become a staple in your kitchen too.

Print