Spring Roll Salad with Peanut Sauce

There's something undeniably refreshing about a spring roll – the crunch of fresh vegetables, the burst of herbs, the hint of sweetness from the sauce. Now imagine all of that goodness deconstructed into a vibrant, hearty salad. This Spring Roll Salad with Peanut Sauce brings together the light, crisp flavors of your favorite Vietnamese appetizer in a way that's perfect for a quick lunch or a light dinner.

The first time I made this salad, it was a happy accident. I had all the ingredients for spring rolls but none of the rice paper wrappers. So, into the bowl they went, and the result was so good, it quickly became a go-to recipe. It's fast, colorful, family-friendly, and absolutely bursting with flavor.

Ready to elevate your salad game? Let’s dig in.

Why You'll Love This Spring Roll Salad with Peanut Sauce

This is not your average salad. It's a flavor-packed bowl of freshness that you'll crave again and again.

First, it’s incredibly quick and easy. Most of the ingredients require little to no cooking, which means you can have dinner on the table in under 30 minutes.

It’s also healthy and refreshing. Packed with crunchy vegetables, fresh herbs, and lean protein, this salad leaves you feeling satisfied without being weighed down.

You’ll love how budget-friendly it is, too. With mostly pantry staples and affordable produce, this recipe is easy on your wallet while still feeling special and fresh.

Finally, it’s highly customizable. Whether you're vegan, gluten-free, or just trying to clean out the fridge, this salad welcomes all kinds of swaps and additions.

You’ll be amazed at how something so simple can be so delicious – keep reading to see how it all comes together.

Ingredients Notes

The beauty of this Spring Roll Salad lies in its bright, clean ingredients. Each one contributes to a perfectly balanced dish that's fresh, crunchy, and satisfying.

Rice noodles are the base of this salad. Their light texture pairs beautifully with the peanut sauce and adds just enough bulk to make it a meal. I like to use thin vermicelli noodles, but thicker ones work just as well.

Shredded vegetables bring all the crunch. I usually go for a mix of carrots, red cabbage, and bell peppers. They're colorful, nutrient-rich, and hold up well to the creamy dressing without getting soggy.

Fresh herbs are non-negotiable in this recipe. A generous handful of mint, cilantro, and Thai basil transforms this from just a salad to something truly special. Don't skimp here – the herbs make it sing.

For protein, shrimp or tofu both work beautifully. I often use pan-seared tofu cubes for a plant-based version, but chilled cooked shrimp is equally delicious and lends a classic spring roll feel.

The real star? The peanut sauce. Creamy, slightly sweet, a little tangy, and full of umami, it ties everything together. A simple mix of peanut butter, soy sauce, rice vinegar, lime juice, garlic, and a touch of maple syrup or honey creates a magical dressing that you'll want to drizzle on everything.

You won’t need any fancy tools here – just a sharp knife, a bowl for mixing the sauce, and a pot to cook the noodles. A salad spinner helps with the herbs, but it's optional.

How To Make This Spring Roll Salad with Peanut Sauce

Bringing this salad together is a breeze, and the process is just as satisfying as eating it. Here’s how to make it step by step.

Start by cooking your rice noodles according to the package directions. Once tender, rinse them under cold water to stop the cooking and prevent sticking. Let them drain thoroughly while you prep the other ingredients.

While the noodles cool, slice your vegetables into thin, matchstick-like strips. This gives the salad that authentic spring roll texture and makes it easier to mix and eat. Shred your cabbage, julienne the carrots, and thinly slice the bell peppers.

Next, prepare your protein. If you're using tofu, press and cube it before pan-searing until golden on all sides. If using shrimp, you can quickly sauté them with a bit of oil, salt, and pepper, or use pre-cooked shrimp to save time.

Now it’s time for the peanut sauce. In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, garlic, and a bit of maple syrup or honey. Add warm water a tablespoon at a time until the sauce reaches a pourable consistency.

Toss everything together in a large bowl – noodles, veggies, herbs, and protein. Drizzle the peanut sauce over the top and give it a good mix. Garnish with chopped peanuts and an extra squeeze of lime.

From start to finish, this salad takes about 25-30 minutes. The result is a beautiful, rainbow-hued dish that feels like a celebration in a bowl.

Storage Options

This Spring Roll Salad is best enjoyed fresh, but it also stores surprisingly well with a few simple tricks.

To keep it crisp, store the components separately. Keep the noodles, chopped veggies, herbs, and protein in separate airtight containers in the fridge. The peanut sauce can be refrigerated in a jar or lidded container for up to 5 days.

When ready to eat, just assemble the portions you need and toss with the sauce. This method is great for meal prep or packed lunches.

If you've already dressed the whole salad, it will keep for about 1-2 days in the fridge. The noodles may soften slightly, but the flavors will still be delicious.

To reheat tofu or shrimp, simply warm them in a pan for a few minutes before adding to your bowl. The rest of the salad is best served cold or at room temperature.

Variations and Substitutions

This salad is endlessly adaptable, which makes it perfect for all kinds of dietary needs and flavor preferences.

For a vegan version, use tofu or tempeh and opt for maple syrup instead of honey in the sauce. Tamari can be used in place of soy sauce to make it gluten-free.

Want to add some heat? Stir a little sriracha or chili garlic sauce into the peanut dressing, or sprinkle red pepper flakes on top.

You can swap out the veggies based on what you have. Cucumber, bean sprouts, daikon, or snap peas all work beautifully and add their own crunch and flavor.

Instead of noodles, try serving everything over a bed of shredded lettuce or zucchini noodles for a lower-carb option. It turns into more of a salad-bowl hybrid, but it’s still delicious.

You can even switch up the sauce. A nuoc cham-inspired vinaigrette (made with lime, fish sauce, sugar, and chili) gives it a lighter, tangier twist.

Don’t be afraid to get creative – this salad is the perfect canvas for your culinary experiments.

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