All the vibrant flavors of fresh spring rolls—without the fuss of rolling! This Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing is a deconstructed take on the classic Vietnamese appetizer, loaded with crisp veggies, tender rice noodles, fresh herbs, juicy shrimp (or tofu!), and drizzled with a luscious, creamy peanut ginger dressing that will definitely leave you licking the spoon. It’s light but super satisfying, healthy yet crave-worthy, and perfect for spring or summer meals or BBQs, and potlucks! Best of all, it's ready in 30 minutes!
This deconstructed spring roll salad recipe is, as my children would say, "bussin" (I legit had to look up what that meant after my kid said to me one day. I'd never felt quite so old and out of touch). I love a spring roll, but I'm not good at rolling them. Burritos either. I don't know why, but I simply cannot do it properly. So, making this into an amazing summer salad with vermicelli rice noodles is a win I will stand behind every day.
This salad is one of the best things I've made for spring or summer weather - FANTASTIC in every way. It's crunchy and fresh with colorful veggies, satisfying because of the lean protein and delicate but chewy rice noodles, and perfect for those days when you crave something light but substantial. As someone constantly searching for healthy recipes that don't sacrifice flavor, this one checks all the boxes. And the dressing? Oh dear. I would put this delicious creamy peanut dressing on nearly anything. It's lucious, sweet, a touch spicy, and has the deepest umami flavor that transforms simple ingredients into something extraordinary. If you're looking for salad ideas that deliver on taste, this deconstructed spring roll salad with its rainbow of ingredients might just become one of your family's favorites!
What Are Spring Rolls?
Spring rolls are a traditional Asian appetizer consisting of fresh vegetables, herbs, and sometimes protein, wrapped in translucent rice paper. Unlike their fried counterparts (egg rolls), fresh spring rolls are not cooked, making them a light, refreshing option perfect for warm weather. Originating in Vietnam where they're known as "gỏi cuốn," these rolls are typically served with a dipping sauce - often peanut-based or nuoc cham (a sweet and tangy fish sauce). This salad deconstructs all those wonderful flavors and textures into an easy-to-assemble salad.
Looking for more meals or snacks on the lighter side? Try these: Butternut Squash Feta Salad with Maple Dijon Vinaigrette, Quick & Easy Fresh Pineapple Salsa, Tuna Salad, or One Pan Salmon Orzo With Artichokes & Zucchini.
Why You'll Love This Healthy Spring Roll Salad
- Fast & Easy – No rice paper, no rolling, no problem. This salad is ready in 30 minutes!
- Packed with texture and flavor – Crunchy, creamy, tangy, and sweet in every bite.
- Customizable: Easily adapt the ingredients to suit your preferences or what you have on hand. Use a variety of vegetables, shrimp, tofu, chicken, or go fully plant-based.
- Meal-Prep Friendly: Components can be prepped ahead for quick assembly throughout the week.
- Balanced Meal: Contains protein, complex carbohydrates, and healthy fats for a satisfying eating experience.
- Impressive Presentation: The vibrant colors and textures make this dish as beautiful as it is delicious.
- Allergen-Adaptable: Can be easily modified to accommodate various dietary restrictions.
- Naturally gluten-free – Just use tamari or coconut aminos in place of soy sauce.
Jump to:
- What Are Spring Rolls?
- Why You'll Love This Healthy Spring Roll Salad
- Ingredient Highlights for Spring Roll Salad
- Step-by-Step Salad Instructions
- Variations & Substitutions
- Tips for Success
- Equipment Needed
- Storage Instructions
- Meal Prep and Assembly Instructions
- FAQs for Spring Roll Salad
- Recent Recipes:
- Recipe
- Reviews
Ingredient Highlights for Spring Roll Salad
For the Salad:
- Rice Vermicelli Noodles: Light and chewy, these noodles are the backbone of a classic spring roll, replacing the wrapper, so they provide an authentic spring roll foundation and absorb the dressing beautifully.
- Fresh Herbs: Mint, cilantro, and Thai basil create the signature aromatic profile that makes spring rolls irresistible.
- Crisp Vegetables:
- Carrots – Julienned or shredded for crunch and a little sweetness.
- Cucumber – Persian or English cucumber adds cool crispness.
- Red bell peppers – For sweetness and color.
- Jalapeno – Ribs and seeds removed or left intact for those who prefer more spice!
- Green onions – Sliced thin for that allium zing.
- Shredded purple cabbage – Adds color and crunch.
- Fresh herbs – Fresh cilantro is the perfect herb for this salad, but you can also add mint and Thai basil to make it taste truly authentic.
- Lettuce or green cabbage – A leafy base that bulks it up into a full salad. I like romaine in this salad, but if you prefer to go full cabbage, use green cabbage.
- Shrimp: Because this salad is so flavorful, I take a shortcut with this and buy precooked shrimp. However, cooking your own shrimp is a fast and easy process, so use fresh if you prefer!
For the Creamy Peanut Ginger Dressing:
- Creamy Peanut Butter: Provides the creamy base and rich flavor that makes this dressing crave-worthy.
- Fresh Ginger: Adds a warm, zippy note that brightens the entire dish.
- Lime Juice: Essential acidity to balance the richness of the peanut butter.
- Honey: Offers natural sweetness that harmonizes with the savory elements.
- Garlic: Provides depth and complexity to the dressing.
- Soy sauce or tamari – Adds umami.
- Rice vinegar – For tang.
- Olive oil – Or sesame oil for a rich and creamy dressing texture.
- Warm water – To thin to your desired consistency.
See the recipe card below for quantities.
Step-by-Step Salad Instructions
- Step 1: Cook the Rice Noodles: Prepare the noodles according to the package instructions. Rinse under cold water, drain well, and toss lightly with a bit of sesame (or neutral oil such as avocado oil) oil to keep them from sticking. If using uncooked shrimp, boil or sauté until pink and cooked through. If using tofu, pan-fry until golden on all sides.
- Step 2: Make the Dressing: In a small bowl or mason jar, add peanut butter, rice wine vinegar, lime juice, soy sauce, honey, grated ginger, minced garlic, sriracha (or preferred hot sauce), and olive or sesame oil until smooth and use an immersion blender to whip it into a creamy dressing. Alternatively, whisk it vigorously or shake it in a mason jar with the lid tightly sealed. Add water 1 tablespoon at a time until you reach your desired consistency (should be pourable but thick enough to coat the back of a spoon). Taste and adjust seasonings as needed - add more lime for acidity, honey for sweetness, or sriracha for heat.
- Step 3: Assemble the Salad: In a large bowl, combine everything. Cooled noodles, shrimp, romaine lettuce, carrots, cucumber, bell pepper, red cabbage, and jalapeno. Toss to combine. Add cilantro, green onions, and chopped peanuts, tossing lightly.
- Step 4: Serve: Dress individual salads or the whole salad if serving immediately. Serve with lime wedges, toasted sesame seeds, or additional sriracha as garnishes.
Variations & Substitutions
- Make It Vegan: Substitute honey with maple syrup in the dressing. Use tofu or edamame as your protein. Add avocado for creaminess and healthy fats. If you are craving more vegan noodle dishes, try this one from Veggie Inspired!
- Make It Gluten-Free: Use gluten-free tamari instead of soy sauce. Double-check that your rice noodles are certified gluten-free.
- Protein Alternatives: Grilled flank steak, thinly sliced, grilled or shredded chicken breast, sautéed ground pork with lemongrass, or crispy tofu with five-spice powder.
- Vegetable Variations:
- Add thinly sliced mango for a sweet-savory contrast
- Include thinly sliced radishes for a peppery crunch
- Try shaved Brussels sprouts for earthy depth
- Add avocado for extra creaminess
- Edamame beans
- Bean sprouts or microgreens
- Nut-Free Option:
- Substitute peanut butter with sunflower seed butter
- Replace chopped peanuts with toasted sunflower or pumpkin seeds
- Low-carb: Replace rice noodles with spiralized zucchini or kelp noodles.
- Extra Spicy kick: Add a drizzle of sriracha or a pinch of red pepper flakes to the salad or in the dressing.
Tips for Success
- Prep Ahead: Chop all vegetables and make the dressing up to 2 days in advance for quick assembly.
- Noodle Texture: Be careful not to overcook the rice noodles - they should be tender but still have some bite.
- Temperature Matters: This salad is best served at room temperature, not cold from the refrigerator, to allow flavors to shine.
- Dressing Consistency: If your peanut butter is particularly thick or the dressing seems too thick, add additional water or lime juice to thin it out.
- Herb Handling: Tear larger herb leaves rather than chopping to prevent bruising and browning.
- Slice thinly – For that authentic spring roll feel, keep veggies thin and uniform.
- Don’t overdress – Add dressing just before serving to keep everything crisp.
Equipment Needed
- Cutting board and a sharp knife or mandoline
- Box grater
- Mixing bowls
- Whisk or Immersion blender
- Measuring cups and spoons
- Colander or strainer
- Medium pot (for noodles)
- Frying pan (if using uncooked shrimp, tofu, or chicken)
Storage Instructions
Storing Assembled Salad
This salad is best enjoyed freshly assembled. If you must store leftovers, keep the dressing separate and add it just before eating. Assembled salad without dressing will keep for 4 days in the refrigerator.
Store dressing in an airtight container in the refrigerator for up to 1 week. Shake or whisk before using.
Meal Prep and Assembly Instructions
For efficient meal prep:
- Weekend Prep Session for Spring Roll Salad:
- Cook rice noodles, rinse, toss with a bit of avocado oil, and refrigerate
- Julienne or chop all vegetables and store them in containers
- Prepare the protein of choice
- Wrap in herbs in a damp paper towel and store in a container or plastic bag in the refrigerator for up to 4 days.
- Make dressing and store it separately, shake or whisk before using
- Assembly Throughout the Week:
- Portion noodles into your lunch container
- Layer with prepped vegetables
- Pack herbs and protein separately to maintain freshness
- Store dressing in a small, separate container
- Combine all components just before eating
- Mason jar method: Layer dressing at the bottom, then noodles, veggies, and greens for a grab-and-go lunch.
FAQs for Spring Roll Salad
Yes! Soba noodles or thin rice noodles (like pad thai noodles) work well as substitutes. For a lower-carb option, try zucchini or daikon radish noodles. Avoid glass noodles—they behave differently.
Double the protein, add avocado, or include a soft-boiled egg for extra satiety.
Absolutely. Nuoc cham (Vietnamese fish sauce dressing) or a simple lime vinaigrette both pair beautifully. Or find a high-quality bottled peanut or ginger dressing at the grocery store.
The recipe as written is mildly spicy from the jalapeno and sriracha. You can easily adjust the heat level by adding more or less sriracha to the dressing and eliminating or increasing the jalapeno.
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Recipe
Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing (Easy + Healthy!)
Equipment
- Cutting board and a sharp knife or mandoline
- Box grater
- Mixing bowls
- Whisk or Immersion blender
- Measuring cups and spoons
- Colander or strainer
- Medium pot (for noodles)
- Frying pan (if using uncooked shrimp, tofu, or chicken)
Ingredients
For Salad
- 1 lb pre-cooked shrimp tails removed
- 8 ounces rice noodles cooked
- 1 cup red cabbage shredded
- 1 cup romaine lettuce chopped (or green cabbage)
- ¾ cup carrots grated
- 1 red bell pepper sliced into thin strips
- 3 tablespoons jalapeno diced fine
- ½ cup green onions sliced
- 1 cup Persian cucumber diced small
- ⅓ cup cilantro chopped
- ½ cup peanuts chopped
For Creamy Peanut Ginger Dressing
- 1 tablespoon sesame or extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 large clove of garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon honey
- 1-2 teaspoons sriracha or other hot sauce
- 1 lime juice 1 small lime
- ⅓ cup smooth peanut butter
- 2 to 3 tablespoons water to thin
Instructions
- Step 1: Cook the Rice Noodles: Prepare the noodles according to the package instructions. Rinse under cold water, drain well, and toss lightly with a bit of sesame (or neutral oil such as avocado oil) oil to keep them from sticking. If using uncooked shrimp, boil or sauté until pink and cooked through. If using tofu, pan-fry until golden on all sides.
- Step 2: Make the Dressing: In a small bowl or mason jar, add peanut butter, rice wine vinegar, lime juice, soy sauce, honey, grated ginger, minced garlic, sriracha (or preferred hot sauce), and olive or sesame oil until smooth and use an immersion blender to whip it into a creamy dressing. Alternatively, whisk it vigorously or shake it in a mason jar with the lid tightly sealed. Add water 1 tablespoon at a time until you reach your desired consistency (should be pourable but thick enough to coat the back of a spoon). Taste and adjust seasonings as needed - add more lime for acidity, honey for sweetness, or sriracha for heat.
- Step 3: Assemble the Salad: In a large bowl, combine everything. Cooled noodles, shrimp, romaine lettuce, carrots, cucumber, bell pepper, red cabbage, and jalapeno. Toss to combine. Add cilantro, green onions, and chopped peanuts, tossing lightly.
- Step 4: Serve: Dress individual salads or the whole salad if serving immediately. Serve with lime wedges, toasted sesame seeds, or additional sriracha as garnishes.
Notes
Tips for Success
- Prep Ahead: Chop all vegetables and make the dressing up to 2 days in advance for quick assembly.
- Noodle Texture: Be careful not to overcook the rice noodles - they should be tender but still have some bite.
- Temperature Matters: This salad is best served at room temperature, not cold from the refrigerator, to allow flavors to shine.
- Dressing Consistency: If your peanut butter is particularly thick or the dressing seems too thick, add additional water or lime juice to thin it out.
- Herb Handling: Tear larger herb leaves rather than chopping to prevent bruising and browning.
- Slice thinly – For that authentic spring roll feel, keep veggies thin and uniform.
- Don’t overdress – Add dressing just before serving to keep everything crisp.
Anonymous says
Fresh and easy