spring roll salad peanut
Imagine all the fresh, vibrant flavors of your favorite spring roll, deconstructed and served up in a satisfying bowl – that’s exactly what this spring roll salad with peanut dressing offers. It’s a delightful mix of crisp vegetables, tender noodles, and savory protein, all generously coated in an irresistible homemade peanut sauce that’s perfect for a light lunch or a refreshing dinner.
Why You’ll Love This Recipe
- Fresh & Flavorful: Bursting with crisp vegetables and aromatic herbs, it’s incredibly refreshing.
- Easy to Assemble: No fiddly rolling required, just chop, toss, and enjoy!
- Customizable: Easily swap proteins or add your favorite crunchy veggies.
- Healthy & Satisfying: Packed with fiber, protein, and wholesome ingredients for a balanced meal.
- Meal Prep Friendly: Prepare components ahead of time for quick assembly later.
- Irresistible Peanut Dressing: The creamy, savory-sweet dressing is truly the star of the show.
Ingredients
Before you start chopping, gather these fresh components for your vibrant salad and luscious peanut dressing.
For the Creamy Peanut Dressing:
- ½ cup (120 g) creamy peanut butter
- 3 tablespoons (45 ml) low-sodium soy sauce or tamari
- 2 tablespoons (30 ml) rice wine vinegar
- 2 tablespoons (30 ml) honey or maple syrup
- 1 tablespoon (15 ml) sriracha or other hot sauce, to taste
- 1 tablespoon (15 g) freshly minced ginger
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh lime juice
- 2-4 tablespoons (30-60 ml) water or extra lime juice, to thin
For the Salad:
- 4 ounces (113 g) dried rice vermicelli noodles
- 2 cups (200 g) shredded purple cabbage
- 1 large cucumber (about 250 g), finely chopped
- 2 medium carrots (about 120 g), shredded
- ½ cup (50 g) chopped green onions
- ¼ cup (10 g) fresh cilantro, chopped
- ¼ cup (10 g) fresh mint, chopped
- 1 medium jalapeño, seeded and finely diced (optional, for heat)
- 1 large avocado, diced
For the Protein:
- 1 pound (about 450 g) medium-large shrimp, peeled and deveined
- 1 tablespoon (15 ml) olive oil
- Salt and freshly ground black pepper, to taste
For Garnish (Optional):
- ¼ cup (30 g) chopped roasted peanuts
Ingredient Notes & Substitutions
Peanut Butter: Opt for natural, creamy peanut butter without added sugars for the best flavor and texture in your spring roll salad dressing. If your peanut butter is very thick, you might need a little extra water to thin the dressing.
Rice Vermicelli Noodles: These thin, delicate rice noodles are traditional for spring rolls and absorb the dressing beautifully. You can substitute with other thin noodles like angel hair pasta or soba noodles if preferred.
Veggies: Feel free to get creative with your vegetable choices! Bell peppers, edamame, shredded lettuce, or bean sprouts would all be delicious additions to this spring roll salad.
Shrimp: If shrimp isn’t your preference, cooked chicken, pan-fried tofu, or even tempeh would make excellent protein substitutes.
Equipment
- Large mixing bowl
- Small bowl and whisk for dressing
- Large pot for cooking noodles
- Skillet or frying pan (if cooking shrimp)
- Sharp knife and cutting board
How to Make
Step 1: Prepare the Shrimp (Optional)
Pat the shrimp thoroughly dry with paper towels. Heat the olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Season with salt and pepper, then set aside to cool.
Step 2: Cook the Vermicelli Noodles
Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, typically 2-4 minutes, until tender. Drain well and rinse briefly with cold water to prevent sticking, then set aside.
Step 3: Whisk the Peanut Dressing
In a small bowl, combine the peanut butter, soy sauce, rice wine vinegar, honey, sriracha, minced ginger, minced garlic, and lime juice. Whisk vigorously until smooth. Slowly add water, one tablespoon at a time, until the dressing reaches your desired consistency.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooked vermicelli noodles, shredded purple cabbage, chopped cucumber, shredded carrots, green onions, cilantro, mint, diced jalapeño (if using), and diced avocado. Add the cooled shrimp (if using).
Step 5: Dress and Serve
Pour the prepared peanut dressing over the salad ingredients. Toss gently to ensure all components are well coated. Garnish with chopped peanuts, if desired, and serve immediately.
Pro Tips
- Chill the Dressing: For the best flavor, make the peanut dressing an hour or two ahead of time and refrigerate it. This allows the flavors to meld beautifully.
- Don’t Overcook Noodles: Rice vermicelli can quickly become mushy. Follow package instructions closely and rinse with cold water immediately after draining.
- Pat Shrimp Dry: Ensuring your shrimp are very dry before cooking helps them get a nice sear and prevents steaming.
- Adjust Spice Level: Start with less sriracha and add more to the dressing as you taste, catering to your personal heat preference.
Serving Suggestions
This spring roll salad with peanut dressing is a complete meal on its own, perfect for a light lunch or dinner. For an extra boost of protein, you could serve it alongside grilled chicken skewers or pan-seared tofu. It also pairs wonderfully with a side of crispy spring rolls (the traditional kind!) or a refreshing glass of iced green tea.
Storage & Reheating
This salad is best enjoyed fresh, as the noodles can absorb the dressing and become softer over time. If you plan to store leftovers, it’s best to keep the dressing separate from the salad components. Store the dressing in an airtight container in the refrigerator for up to 5 days. Keep the prepared vegetables and cooked shrimp (or other protein) in separate airtight containers for 2-3 days. Assemble just before serving. This dish is not suitable for reheating.
Variations & Substitutions
- Protein Swap: Instead of shrimp, try grilled chicken breast, baked tofu, pan-fried tempeh, or even shelled edamame for a vegetarian twist.
- Nut-Free Option: For those with peanut allergies, sunflower seed butter (SunButter) can be used as a delicious alternative in the dressing.
- Extra Crunch: Add toasted sesame seeds, chopped cashews, or crispy fried shallots for more texture.
- Different Greens: Mix in some baby spinach or shredded romaine lettuce for added bulk.
- Spice It Up: Include a pinch of red pepper flakes or an extra dash of sriracha for a fiery kick.
Nutrition Information
This vibrant spring roll salad with peanut dressing provides a balanced meal, with each serving estimated at approximately 517 calories. It contains about 43 grams of carbohydrates, 32 grams of protein, and 26 grams of total fat, with 4 grams of saturated fat. You’ll also benefit from roughly 7 grams of dietary fiber and 11 grams of sugar. Please note these are approximate values and can vary based on specific ingredients and portion sizes.
FAQ
Can I make this spring roll salad ahead of time?
You can prep all the ingredients (chop veggies, cook noodles, make dressing) and store them separately in the fridge for up to 2-3 days. Assemble and dress the salad just before serving for the freshest taste and texture.
What other vegetables work well in this salad?
Feel free to add sliced bell peppers, bean sprouts, thinly sliced red onion, or even blanched broccoli florets.
Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce and ensure your peanut butter and sriracha are certified gluten-free, this recipe can easily be made gluten-free.
How spicy is the peanut dressing?
The dressing has a mild to medium kick from the sriracha and jalapeño. You can adjust the amount of sriracha to your preference, from a subtle warmth to a noticeable heat.
Can I use a different type of noodle?
While vermicelli is traditional, you can certainly experiment with other thin noodles like soba (buckwheat noodles) for a different flavor profile, or even zucchini noodles for a low-carb option.
Conclusion
This spring roll salad with its irresistible peanut dressing is a culinary adventure in a bowl – fresh, flavorful, and incredibly satisfying. It’s the perfect way to enjoy the classic tastes of Vietnamese spring rolls without the fuss, making it an ideal choice for a quick weeknight dinner or a refreshing lunch that’s sure to brighten your day. Give it a try, and prepare to fall in love with its vibrant simplicity!
Recipe Card
spring roll salad peanut
Ingredients
Equipment
Method
- Prepare the shrimp: first, thaw the shrimp by running under cold water until thawed. Then peel and remove the tails. Pat the shrimp to dry using paper towels. To a medium size frying pan, add the olive oil and set to medium heat. Pan fry the shrimp on each side for 1-2 minutes. Youll know the shrimp is done when the flesh to turns from translucent gray to an opaque pinkish-white colour.Season with salt and pepper and set aside to cool while you prepare the veggies and dressing.
- Cook the vermicelli: cook the vermicelli according to package instructions, drain and set aside until ready to use.
- Make the dressing: add all of the ingredients to a small bowl and whisk well. Add extra lime or water to thin out the consistency if desired.
- Assemble: add all of the salad ingredients into a large serving bowl. Add the shrimp and follow with the peanut dressing. Toss to combine.
- Garnish: with peanuts if desired.
