If you’re craving something vibrant, crisp, and bursting with fresh flavors, the Vietnamese Spring Roll Salad is about to become your newest go-to recipe. This dish takes everything you love about classic Vietnamese spring rolls — crunchy veggies, aromatic herbs, tender rice noodles, juicy shrimp (if you wish), and a tangy-sweet dressing — and tosses it all together in a lively, utterly refreshing salad. It’s quick to prepare, gluten-free, and every bite delivers a lively dance of textures and tastes. Whether you serve it for lunch, dinner, or a summery potluck, you’ll fall in love with how Vietnamese Spring Roll Salad brings the garden to your table.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Vietnamese Spring Roll Salad is in its simplicity. Each ingredient brings something special to the bowl, whether it’s crunch, color, zest, or a hit of herbal fragrance. Let’s break down the lineup so you can see just how essential every element is.
- 4 cups shredded romaine or butter lettuce: The salad’s crisp, refreshing base, keeping things light and crunchy.
- 1 cup cooked rice noodles: Silky, slightly chewy noodles that add heartiness and soak up all the dressing.
- 1 cup shredded carrots: Adds sweetness and a pop of cheerful color.
- 1 cup thinly sliced cucumber: Cooling and hydrating, providing a clean crunch in every bite.
- 1/2 cup fresh mint leaves: Brightens the salad with a cool, herbal note.
- 1/2 cup fresh cilantro leaves: Infuses everything with classic Vietnamese aroma and flavor.
- 1/4 cup fresh basil leaves: (Thai basil if you have it!) Complements the other herbs with a sweet-peppery kick.
- 1/4 cup thinly sliced green onions: Subtle sharpness and a gentle bite for depth.
- 1/2 cup chopped roasted peanuts: The must-have crunch that makes this salad irresistible.
- 1/2 pound cooked shrimp, halved lengthwise (optional): A classic spring roll addition for protein and sweetness — or try grilled pork or tofu for a twist.
- 1/4 cup hoisin sauce and sriracha for drizzling (optional): Adds an extra layer of savory-sweet heat if you’re feeling saucy.
- For the dressing:
- 3 tablespoons fish sauce: Delivers signature umami depth — use soy sauce for a vegetarian version.
- 3 tablespoons fresh lime juice: Brings tanginess and keeps things bright.
- 2 tablespoons rice vinegar: More gentle acidity for a balanced zing.
- 1 tablespoon sugar: Rounds everything out with a touch of sweetness.
- 1 garlic clove, minced: Packs in aromatic punch.
- 1 small red chili, thinly sliced (optional): If you like a spicy, lively dressing.
- 2 tablespoons water: Lightens and balances the dressing’s flavor.
How to Make Vietnamese Spring Roll Salad
Step 1: Whisk Up the Dreamy Dressing
Start things off by whisking together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, chili (if you like a little fire), and water in a small bowl. You’re searching for that perfect balance of salty, tangy, sweet, and punchy — give it a taste and adjust lime or sugar if you want. Stir until the sugar melts in and you have a bright, fragrant dressing ready and waiting.
Step 2: Build Your Salad Base
Grab your biggest salad bowl and pile in the shredded romaine or butter lettuce. Add the soft-cooked rice noodles, shredded carrots, cucumber slices, all those beautiful fresh mint, cilantro, and basil leaves, and the green onions. If you’re adding shrimp, scatter them in now. The bowl should look like a celebration of colors and garden-fresh abundance.
Step 3: Dress and Toss
Pour the dressing over your salad bowl, using just enough to coat but not drown the ingredients (save extra for serving). Now, gently toss everything together — you want to distribute the herbs and veggies evenly without bruising the delicate leaves. Watch as the noodles glisten and the herbs release their aroma.
Step 4: The Crunch and The Kick
Sprinkle the chopped roasted peanuts on top for that irresistible, nutty crunch. Drizzle with hoisin sauce and sriracha if you love that sweet-salty-spicy combo. Serve up immediately, so every bite crackles with freshness.
How to Serve Vietnamese Spring Roll Salad
Garnishes
Don’t skimp on a final flourish! More fresh herbs scattered on top will amplify the aroma and visual appeal. A squeeze of extra lime or a few extra chili slices invites your guests to make the Vietnamese Spring Roll Salad their own. If you have black sesame seeds or fried shallots, those make for fantastic finishing touches as well.
Side Dishes
Vietnamese Spring Roll Salad shines alongside other light, flavor-packed dishes. Try serving it with small bowls of pho, grilled lemongrass chicken, or a platter of fresh fruit for the ultimate fresh and healthy meal. Any light soup or crunchy vegetable side dish will pair beautifully with its vibrant taste and texture.
Creative Ways to Present
For a show-stopping presentation, layer the salad in individual mason jars for picnics, or serve it family-style in a wide platter so everyone can admire (and grab) their favorite bits. If it’s a party, arrange the ingredients in sections, letting guests build their own Vietnamese Spring Roll Salad bowl just how they like.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Vietnamese Spring Roll Salad, transfer everything to an airtight container and refrigerate as soon as possible. Keep the dressing separate if you haven’t already tossed the whole salad, as this preserves the crispness of the veggies and herbs. The salad will maintain its best texture for about 1–2 days in the fridge.
Freezing
Vietnamese Spring Roll Salad really shines when it’s fresh, so freezing is not recommended. The delicate greens, herbs, and noodles just don’t hold up after thawing. If you must prep ahead, consider freezing only the cooked shrimp or any pork/tofu addition, and combine with fresh veggies on the day you serve.
Reheating
This is strictly a no-cook, chill-out salad! If you’ve kept your protein separate, you can gently rewarm shrimp, pork, or tofu in a skillet or microwave before adding to the fresh salad base. Otherwise, the salad is best enjoyed straight from the fridge for a revitalizing, crunchy bite.
FAQs
Can I make Vietnamese Spring Roll Salad vegetarian or vegan?
Absolutely! Simply skip the shrimp and use soy sauce in place of fish sauce — you can even add tofu for protein. The salad still sings with flavor, thanks to the herbs and zingy dressing.
What’s the best way to cook the rice noodles?
Soak or cook according to the package instructions, usually just a few minutes in boiling water. Be sure to rinse them under cold water after draining to stop the cooking and keep the noodles pleasantly stretchy, not mushy.
How can I make the salad more filling?
For extra heartiness, toss in grilled pork, shredded rotisserie chicken, or cubes of baked tofu. The Vietnamese Spring Roll Salad is a great canvas — feel free to get creative with proteins.
Is this salad spicy?
Not unless you want it to be! The chili in the dressing and the optional sriracha drizzle can be dialed up or down based on your love for heat. Omit them entirely if you prefer mild flavors.
Can I prep the ingredients ahead of time?
Yes! You can chop the veggies, herbs, and even cook the noodles a day before. Store everything separately in airtight containers and toss together with the dressing just before serving to keep it all crisp and lively.
Final Thoughts
There’s something truly magical about sharing a bowl of Vietnamese Spring Roll Salad — it’s gorgeous, lively, and endlessly customizable. I hope you give this salad a whirl and let its garden-fresh flavors brighten up your next meal!
Print
Vietnamese Spring Roll Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese Spring Roll Salad is a vibrant and refreshing dish that captures the flavors of traditional spring rolls in a convenient salad form. Crisp lettuce, rice noodles, fresh herbs, and a zesty dressing come together to create a light and satisfying meal.
Ingredients
Salad:
- 4 cups shredded romaine or butter lettuce
- 1 cup cooked rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup thinly sliced green onions
- 1/2 cup chopped roasted peanuts
- 1/2 pound cooked shrimp, halved lengthwise (optional)
- 1/4 cup hoisin sauce and sriracha for drizzling (optional)
Dressing:
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 small red chili, thinly sliced (optional)
- 2 tablespoons water
Instructions
- Prepare the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and water until the sugar dissolves. Set aside.
- Assemble the Salad: In a large bowl, combine lettuce, rice noodles, carrots, cucumber, mint, cilantro, basil, green onions, and shrimp. Drizzle with the dressing and toss gently to combine.
- Finish and Serve: Top the salad with chopped peanuts and drizzle with hoisin sauce and sriracha if desired. Serve immediately.
Notes
- For a vegetarian version, omit the shrimp and use soy sauce instead of fish sauce.
- You can also add sliced grilled pork or tofu for variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg
