If you love the bold, garden-fresh flavors of Vietnamese spring rolls but don’t want to fuss with wrapping, this Spring Roll Salad is your new go-to. Imagine a bowl brimming with vibrant vegetables, tender noodles, crunchy peanuts, and zesty herbs, all tossed in a punchy, homemade dressing. Everything you adore about spring rolls—minus the wrapper and the work! This is the kind of meal that’s easy, fun, and absolutely satisfying, whether you’re looking for a quick weeknight dinner or something dazzling for a picnic spread.

Ingredients You’ll Need

With just a handful of essential ingredients, you’ll bring out that signature contrast of crisp, cool, tangy, and savory. Each one plays a role—texture, color, aroma, or that little extra something. Here’s what you’ll need for the freshest Spring Roll Salad possible:

Cooked rice noodles: These slurpable noodles soak up the dressing and give the salad its heartiness—make sure they’re cool for the best texture.
Shredded romaine or napa cabbage: Offers crunch, freshness, and a pleasant mild flavor foundation.
Shredded carrots: Adds playful sweetness and lots of color.
Red bell pepper (thinly sliced): Delivers juicy crunch and pops of bright red.
Cucumber (julienned or thinly sliced): Provides a cool, crisp bite that brightens up each forkful.
Fresh cilantro leaves: Brings grassy, unmistakable citrusy fragrance.
Fresh mint leaves: The secret to making the salad feel truly vibrant and springy.
Chopped green onions: Adds subtle oniony zest without overwhelming the dish.
Chopped roasted peanuts: For a savory, crunchy finish—don’t skip this!
Cooked shrimp or grilled chicken (optional): Tucks in extra protein, making the salad meal-worthy and satisfying.
Rice vinegar (for dressing): Keeps the flavor light and tangy.
Soy sauce (for dressing): Adds depth and classic savory notes.
Sesame oil (for dressing): Just a drizzle infuses unmistakable toasty warmth.
Lime juice (for dressing): Perks everything up with fresh acidity.
Honey or maple syrup (for dressing): Balances tartness with natural sweetness—choose maple syrup for a vegan version.
Garlic (minced, for dressing): A little goes a long way for subtle bite.
Fresh ginger (grated, for dressing): Lends peppery brightness.
Chili flakes (for dressing, optional): If you like a touch of heat, sprinkle some in—totally up to you!

How to Make Spring Roll Salad

Step 1: Whisk the Dressing

In a small mixing bowl, combine the rice vinegar, soy sauce, sesame oil, lime juice, honey or maple syrup, minced garlic, grated ginger, and chili flakes if using. Whisk well until everything is smooth and glossy. Set it aside so the flavors have a chance to mingle while you prep the salad.

Step 2: Prepare the Vegetables and Herbs

Gather your cabbage, carrots, bell pepper, and cucumber, and get them all beautifully sliced, shredded, or julienned. Roughly chop the cilantro and mint, keeping some leaves whole for gorgeous specks of green. Thinly slice your green onions for that lovely pop of color.

Step 3: Mix Everything Together

In a large salad bowl, combine the cooled rice noodles, shredded cabbage, carrots, bell pepper, cucumber, cilantro, mint, and green onions. If you’re adding protein, now’s the time to toss in your cooked shrimp or grilled chicken for a heartier Spring Roll Salad.

Step 4: Add the Dressing

Drizzle the vibrant dressing over the whole bowl, then toss everything together gently until the vegetables and noodles are evenly coated. You want the flavors to hug every single ingredient, but don’t overmix—the airy herbs and crisp veggies do best with just enough tossing to mingle.

Step 5: Top and Serve

Right before serving, sprinkle the chopped roasted peanuts over the salad for the ultimate crunchy finish. If you like, you can add a few extra mint or cilantro leaves on top, or even a wedge of lime for brightness.

How to Serve Spring Roll Salad

Garnishes

There’s so much you can do to make this Spring Roll Salad truly shine! I love adding a flourish of extra herbs—think fresh mint, cilantro, and even a little basil. Toasted sesame seeds and an extra handful of roasted peanuts make it irresistible. For a splash of color, try thinly sliced red chili or edible flowers. It’s as beautiful as it is delicious.

Side Dishes

This salad makes a stunning main dish on its own, especially with the shrimp or chicken tossed in. For a more complete dinner, serve it alongside a bowl of miso soup, a plate of crispy vegetable tempura, or some chilled edamame. For a picnic or light lunch, fresh fruit or pickled vegetables work like magic.

Creative Ways to Present

Spring Roll Salad is endlessly versatile for presentation. Try serving it in individual glass jars for a fun picnic-ready vibe. It also looks wonderful piled high on a platter, lined with lettuce leaves for scooping. Or, for parties, make mini salad cups or “lettuce wraps” with the mix—guests can grab and go!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Spring Roll Salad, store it in an airtight container in the refrigerator. For best results and crunchiest texture, keep the dressing and peanuts separate from the salad greens and noodles until just before eating. It’ll stay fresh for 1–2 days, although the herbs are best the day you chop them.

Freezing

This fresh, raw salad isn’t a good candidate for freezing—rice noodles and raw vegetables lose their snap and can become mushy after thawing. For optimal texture, always make Spring Roll Salad fresh and enjoy any leftovers within a day or two.

Reheating

This salad is meant to be served cold or at room temperature, so heating isn’t needed! If it’s been in the fridge, just let it sit out for 10–15 minutes so the flavors bloom before serving. Give everything a gentle toss, add fresh peanuts, and dig in.

FAQs

Can I use different noodles in Spring Roll Salad?

Absolutely! While rice noodles are classic for that spring roll vibe, you can swap them for soba, glass noodles, or even spiralized zucchini if you want to mix things up or go gluten-free.

Is Spring Roll Salad suitable for vegans?

Yes—just skip the shrimp or chicken and use tofu for plant-based protein. Swap honey for maple syrup in the dressing. All other ingredients are naturally vegan!

How far ahead can I prep Spring Roll Salad?

You can slice and shred all the veggies up to a day ahead and store them in separate containers in the fridge. Keep herbs and peanuts separate, and toss everything with the dressing just before serving to preserve crunch and color.

What can I use instead of peanuts due to allergies?

If nuts are off the table, try using roasted sunflower seeds or crispy chickpeas—they deliver a similar crunch and nutty depth without the allergens.

Does the salad keep well for lunchboxes?

It does, as long as you store the dressing and peanuts separately and mix them in right before eating. The veggies and noodles won’t get soggy, and everything will taste bold and fresh come lunchtime.

Final Thoughts

If you’re craving something refreshing, colorful, and bursting with flavor, give this Spring Roll Salad a spot in your regular rotation. It’s a celebration of textures, tastes, and easy prep all in one irresistible bowl. Try it once and you’ll be hooked—I can’t wait for you to fall in love!

Spring Roll Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Spring Roll Salad recipe is a refreshing and vibrant twist on traditional spring rolls. Packed with rice noodles, crunchy vegetables, fresh herbs, and a flavorful dressing, it’s a delicious meal or side dish.

Ingredients

Scale

Rice Noodle Salad:

1 cup cooked rice noodles (cooled)
2 cups shredded romaine or napa cabbage
1 cup shredded carrots
1 red bell pepper (thinly sliced)
1 cucumber (julienned or thinly sliced)
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/4 cup chopped green onions
1/4 cup chopped roasted peanuts
1/2 pound cooked shrimp or grilled chicken (optional)

For the Dressing:

1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 clove garlic (minced)
1 teaspoon grated fresh ginger
1/2 teaspoon chili flakes (optional)

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Instructions

Prepare the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, lime juice, honey, garlic, ginger, and chili flakes. Set aside.
Assemble the Salad: In a large bowl, combine rice noodles, cabbage, carrots, bell pepper, cucumber, cilantro, mint, green onions, and protein if using.
Add the Dressing: Drizzle the dressing over the salad and toss gently to coat everything evenly.
Finish and Serve: Top with chopped peanuts and serve immediately.

Notes

You can add avocado slices, bean sprouts, or edamame for extra texture.
To make it vegan, use tofu instead of shrimp or chicken and substitute maple syrup for honey.
Best served fresh, but you can prep ingredients ahead and assemble just before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-Inspired