If you’re ready to shake up your salad routine, let me introduce you to the Spring Roll Salad—a bowl bursting with the vibrant colors and fresh flavors of classic spring rolls, but with a fraction of the fuss. This recipe captures everything you love about those Vietnamese street food favorites: crisp veggies, irresistible shrimp, a tangle of chewy vermicelli noodles, and a creamy peanut dressing you’ll want to eat by the spoonful. Each bite is herbaceous, crunchy, bright, and downright fun to eat, making this the perfect meal to greet warmer days or satisfy a craving for something that tastes just as good as it looks.

Ingredients You’ll Need

Ingredients You’ll Need

Every ingredient in this Spring Roll Salad works overtime to give you color, crunch, and big flavor. Using fresh produce, sautéed shrimp, and an addictive peanut dressing, you’ll have everything you need to bring this dish to life right in your own kitchen.

Olive oil (1 tbsp for shrimp): The base to pan-sear the shrimp for a juicy, golden finish.
Shrimp (1 lb, shelled & dried): Sweet, tender, and totally satisfying—the salad’s star protein.
Salt and pepper: Simple seasonings that bring out the natural flavors of the shrimp.
Olive oil (1 tbsp for dressing): Adds richness and helps the peanut dressing blend smoothly.
Soy sauce (1½ tbsp): Infuses an umami punch and balances the creamy peanut notes.
Rice wine vinegar (1 tbsp): Bright acidity to lift the other flavors and keep things light.
Peanut butter (⅓ cup, smooth): The creamy base for an irresistibly silky, nutty dressing.
Honey (1 tbsp): Adds a gentle sweetness that complements the dressing’s savory notes.
Sriracha (1 tsp): A dash of heat for just enough excitement (use your favorite hot sauce if you prefer!).
Garlic (2 cloves, minced): Sharp, aromatic, and essential for depth.
Ginger (1 tbsp, minced): Brings a citrusy warmth that wakes up every ingredient.
Lime juice (½ lime): A spritz of citrus to brighten everything up.
Water or extra lime (1–2 tbsp): For thinning the dressing to your perfect consistency.
Vermicelli noodles (100 grams, cooked): Soft, silky rice noodles provide springy texture and absorb the luscious dressing.
Purple cabbage (1½ cups, shredded): Adds a gorgeous pop of color and crunchy bite.
Cucumbers (1 cup, chopped): Crisp, refreshing, and cooling—just what this salad needs.
Carrots (2, shredded): Sweetness and crunch, plus their beautiful orange hue is always welcome.
Jalapeño (chopped): For a subtle kick—control the heat by adjusting the amount.
Avocado (chopped): Creamy, dreamy richness for a satisfying finish.
Green onions (¼ cup, chopped): Their gentle bite ties the dish together.
Fresh cilantro (¼ cup, chopped): Bright, classic flavor found in every great spring roll.
Fresh mint (¼ cup, chopped): Fragrant and refreshing—a little goes a long way.
Peanuts (optional, for topping): For crunch and a nutty accent, sprinkle on just before serving.

How to Make Spring Roll Salad

Step 1: Sauté the Shrimp

Start by thawing the shrimp if needed—just run them under cold water until soft, then peel and pat them thoroughly dry for the crispest sear. Heat a tablespoon of olive oil in a medium skillet over medium heat, then add the shrimp in a single layer. Let them sizzle away for 1 to 2 minutes per side, flipping once, until they’ve transformed from translucent to opaque, pinkish-white beauties. Season generously with salt and pepper right at the end, and set those little jewels aside to cool—you want them just warm or at room temp when tossed into your Spring Roll Salad.

Step 2: Cook the Vermicelli Noodles

Vermicelli noodles are the chewy heart of this salad, so cook them according to the package instructions—usually a quick soak or simmer does the trick. Once cooked, rinse under cold water so they stop cooking and don’t stick together, then leave them in a colander to drain until you’re ready to assemble. These noodles love to soak up every drop of dressing, so don’t skip this step!

Step 3: Mix Up the Peanut Dressing

Grab a small bowl and whisk together olive oil, soy sauce, rice wine vinegar, smooth peanut butter, honey, sriracha, garlic, ginger, and lime juice. Taste it: if you want more zing or a looser consistency, add a bit of water or extra lime juice and whisk again until beautifully creamy. This sauce is positively addictive, so you might want to make a little extra for drizzling or as a dip for fresh spring rolls later.

Step 4: Assemble Your Spring Roll Salad

Let’s bring it all together! In a large bowl, layer the vermicelli noodles, purple cabbage, cucumbers, shredded carrots, jalapeño, avocado chunks, green onions, cilantro, and mint. Top with your cooled shrimp, pour over all that luscious peanut dressing, and toss until everything is shining and well coated. The result? A rainbow tossed salad that’s just as stunning as it is delicious.

Step 5: Garnish and Serve

Right before serving, sprinkle on chopped peanuts for a salty crunch (totally optional, but highly recommended for that authentic spring roll feeling). Grab a fork, a pair of chopsticks, or dive in with a big spoon. It’s time to dig into your homemade Spring Roll Salad!

How to Serve Spring Roll Salad

Garnishes

For the perfect finish, lightly scatter chopped peanuts, a little extra mint or cilantro, and perhaps a few thin slices of fresh chili on top of your Spring Roll Salad. If you adore a tangy punch, add a final squeeze of lime over everything right before digging in. The colors, scents, and textures all come alive with these simple garnishes!

Side Dishes

This salad is definitely a star all by itself, but if you’d like to build out your meal, it pairs beautifully with crisp sesame crackers, a steamy cup of miso soup, or lightly charred grilled veggies. For a breezy picnic or light lunch spread, serve your Spring Roll Salad alongside sweet mango slices or a plate of quick-pickled veggies for a contrast of flavors.

Creative Ways to Present

Want to really wow your guests? Serve your Spring Roll Salad in individual bowls layered for a show-stopping effect—let those colors shine! For a party platter, arrange the ingredients in sections so everyone can customize their own bowl. Or, go bite-sized by scooping the salad into lettuce cups or rice paper rolls for a fun, hands-on appetizer presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spring Roll Salad in an airtight container in the fridge for up to two days. For the freshest results, keep the dressing separate and toss it in just before eating. This keeps the veggies crisp and the flavors bright.

Freezing

Freezing isn’t recommended for this salad, as the fresh herbs, noodles, and veggies lose their crunch and can become waterlogged. The shrimp and peanut dressing, however, can be frozen separately if needed—just thaw in the fridge before using and assemble fresh veggies when you’re ready.

Reheating

No reheating needed for Spring Roll Salad! If you prefer your shrimp warm, gently reheat them in a pan for just a minute or so before tossing with the chilled veggies and noodles. Otherwise, this salad is best enjoyed cold or at room temperature.

FAQs

Can I use chicken or tofu instead of shrimp?

Absolutely! If shrimp isn’t your thing, diced grilled chicken or pan-seared tofu make excellent substitutes and still give your Spring Roll Salad that satisfying bite. Adjust cooking times as needed and season to your liking.

Is this recipe gluten free?

It can be! Most vermicelli noodles are naturally gluten-free, but double-check your soy sauce (try tamari instead for gluten-free diets). As always, read labels carefully if you’re cooking for someone with celiac or a gluten sensitivity.

Can I make the peanut dressing ahead of time?

Yes, the peanut dressing for Spring Roll Salad keeps beautifully in the fridge for up to a week. Just give it a good stir before using, and add a splash of water or lime juice to loosen if it thickens up.

Can I assemble the salad in advance?

You can prep all the components ahead, but for the freshest texture, wait to toss the noodles, veggies, shrimp, and dressing together until right before serving. If you do mix it ahead, keep an extra bit of dressing on hand—the noodles soak up more flavor as they sit!

What other veggies can I use?

Spring Roll Salad is endlessly customizable—try thinly sliced bell peppers, snap peas, lettuce, or radishes. Mix and match your favorites, and feel free to clean out the veggie drawer for colorful results!

Final Thoughts

There’s nothing quite like a big, gorgeous bowl of Spring Roll Salad to brighten your day and perk up your taste buds. If you haven’t tried this refreshing twist yet, make it your next kitchen adventure—each bite is proof that salad never has to be boring again!