Spring Roll Salad Recipe

by Alina Orozco

Inspired by the flavors and textures of a traditional Vietnamese spring roll, this salad recipe is everything I love about summer food in a bowl. It’s vibrant, crisp, refreshing, and completely customizable. Here is the recipe for the spring roll salad I can’t stop making.

Spring Roll Salad Recipe

Why You’ll Love This Spring Roll Salad Recipe

When it comes to warm-weather meals, especially during heat waves like the one we’re experiencing this summer, nothing beats a vibrant, hearty salad in my book. It’s one of the simplest and most satisfying ways to incorporate more fresh vegetables into your diet without overthinking the prep. I’ve always loved how versatile salads can be, but when I first discovered the Spring Roll Salad, I knew I found a new favorite.

Today, I’m sharing my Spring Roll Salad recipe. It’s perfect for a quick lunch, a light dinner, or even as a crowd-pleasing side at your next summer gathering. It’s easy, fresh, and drizzled with the dreamiest peanut sauce you’ll want to pour over everything.

This Spring Roll Salad recipe is one you’ll want to come back to all season long. It’s fresh, colorful, and packed with flavor and crunch. Perfect for a light lunch, dinner, or your next potluck table centerpiece.

With a base of wholesome ingredients and an irresistible peanut sauce, it’s a delicious way to enjoy the essence of a traditional Vietnamese spring roll, no rolling required.

What Is Spring Roll Salad?

If you’ve ever had a traditional Vietnamese spring roll, you’ll recognize the inspiration behind this salad. Think of this as a deconstructed version of your favorite spring rolls.

The beauty of the Spring Roll Salad lies in its texture and balance. You’ve got rice noodles, crisp fresh vegetables like red bell peppers, carrots, cucumbers, and herbs all tossed together with a creamy, tangy, slightly spicy peanut dressing. I add shrimp to my recipe, but you can keep this salad vegetarian.

It’s light, yet satisfying. Cooling, but with a bold, crave-worthy bite thanks to the peanut sauce. What I love most is how easy it is to make and adapt based on what’s in your fridge.

This is one of my favorite summer salad recipes, right up there with my orzo mediterranean salad and mexican street style corn salad.

Spring Roll Salad Ingredients

Here’s what you’ll need for the base of the salad:

• 1 package rice noodles (8 oz)
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cucumber, seeded and julienned
• 1 cup cooked edamame
• 1 cup shredded purple cabbage
• 2 green onions, sliced thin
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves (optional but so good)
• 1/2 cup chopped peanuts (for topping)
• Optional: grilled shrimp, tofu, or chicken for added protein

How To Make Spring Roll Salad

Follow these steps to assemble your Spring Roll Salad:

Step 1:

Cook the rice noodles according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking and keep them from sticking.

Step 2:

While the noodles are cooking, prep your fresh vegetables. Thinly slice the red bell peppers, julienne the carrots, slice the green onions, and chop the herbs.

Step 3:

In a large bowl, toss together the cooked rice noodles, chopped vegetables, and herbs. This is your colorful, crunchy base!

Step 4:

Add your protein, if using. Grilled shrimp or tofu work especially well in this salad and complement the flavors of the peanut sauce beautifully.

Step 5:

Pour the peanut dressing (recipe below!) over the salad just before serving. Toss well so everything is coated evenly.

Step 6:

Top with chopped peanuts for an added crunch and serve with a wedge of fresh lime juice for extra brightness.

How Do You Make Peanut Sauce For Spring Roll Salad

The peanut sauce is arguably the best part of the whole dish. This spicy peanut dressing is creamy, flavorful, and brings everything together. You’ll want to make extra just to keep in the fridge for wraps, bowls, or dipping rice paper rolls.

Ingredients

To make the peanut dressing, you’ll need:

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (optional, for a spicy peanut kick)
• 1–2 tablespoons cold water to thin, as needed

Instructions

Step 1:

In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, fresh lime juice, and honey.

Step 2:

Add in the sesame oil and sriracha (if using) for flavor depth and spice.

Step 3:

Slowly whisk in cold water—a little at a time—until the dressing reaches your desired consistency. You want it pourable but not watery.

Step 4:

Taste and adjust seasoning. Add more lime juice for tang, honey for sweetness, or sriracha for heat.

Tips for the Perfect Spring Roll Salad

• Use cold water to rinse your noodles. This stops the cooking process and prevents them from clumping.
• Make the peanut dressing ahead of time and store it in a jar in the fridge. It keeps well for up to a week.
• Want to keep it low-carb? Swap rice noodles for spiralized zucchini or cabbage slaw mix.
• Let everyone customize their salad by serving the ingredients buffet-style and letting guests build their bowls.
• Don’t skip the herbs! Mint and cilantro add a layer of freshness that elevates the whole salad.