spring roll salad
Craving the fresh, vibrant flavors of a spring roll without the fuss of rolling? This incredible spring roll salad delivers all those beloved tastes in one easy, deconstructed bowl. Packed with crisp vegetables, tender shrimp, delicate vermicelli noodles, and a crave-worthy peanut dressing, it’s a healthy and satisfying meal that comes together quickly.
Why You’ll Love This Recipe
- Effortlessly Delicious: Get all the classic spring roll flavors without the time-consuming rolling.
- Quick & Easy: Perfect for a weeknight meal, ready in under 30 minutes.
- Fresh & Vibrant: Loaded with colorful, crunchy vegetables that are good for you.
- Customizable: Easily swap proteins or add your favorite extra veggies.
- Amazing Peanut Dressing: The creamy, savory, slightly sweet dressing ties everything together beautifully.
- Healthy & Satisfying: A light yet filling meal that won’t weigh you down.
Ingredients
To bring this flavorful spring roll salad to life, you’ll need a selection of fresh produce, succulent shrimp, and pantry staples for our irresistible dressing.
For the Shrimp:
- 1 tablespoon (15 ml) olive oil
- 1 pound (about 450 g) large shrimp, peeled and deveined, tails removed
- Salt and freshly ground black pepper, to taste
For the Peanut Dressing:
- 1½ tablespoons (22.5 ml) soy sauce or tamari
- 1 tablespoon (15 ml) rice wine vinegar
- ⅓ cup (80 g) smooth peanut butter
- 1 tablespoon (21 g) honey
- 1 teaspoon (5 ml) sriracha or other hot sauce, adjust to preference
- 2 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated or minced
- Juice of ½ lime (about 1 tablespoon / 15 ml)
- 1–2 tablespoons (15–30 ml) water or extra lime juice, for thinning
For the Salad Assembly:
- 3.5 ounces (100 g) rice vermicelli noodles
- 1½ cups (about 100 g) purple cabbage, thinly shredded
- 1 cup (about 150 g) English cucumber, chopped
- 2 medium carrots (about 120 g), shredded
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 1 ripe avocado, diced
- ¼ cup (20 g) green onions, thinly sliced
- ¼ cup (10 g) fresh cilantro, chopped
- ¼ cup (8 g) fresh mint leaves, chopped
- Chopped peanuts, for garnish (optional)
Ingredient Notes & Substitutions
- Shrimp: If using frozen shrimp, make sure to thaw them completely before cooking. You can substitute with cooked chicken, tofu, or skip the protein for a vegetarian option.
- Rice Vermicelli Noodles: These thin, delicate noodles cook quickly. Don’t overcook them, or they can become mushy. Rice stick noodles or even thin spaghetti can be a substitute in a pinch.
- Peanut Butter: Use a smooth, natural peanut butter for the best texture in the dressing. If you only have crunchy, it will work but the dressing will have a different consistency.
- Vegetables: Feel free to get creative with your veggie choices! Bell peppers, edamame, or bean sprouts would also be delicious additions.
- Spice Level: Adjust the sriracha to your liking. For a milder dressing, omit it, or for more heat, add an extra dash.
Equipment
- Large skillet
- Medium pot
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk
- Cutting board and sharp knife
How to Make
1. Prepare the Shrimp:
Thaw shrimp if frozen, then peel and remove the tails. Pat them thoroughly dry with paper towels. Heat olive oil in a large skillet over medium heat. Add the shrimp to the hot pan and cook for 1-2 minutes per side, until they turn opaque pink and are cooked through. Season immediately with salt and pepper, then transfer to a plate to cool slightly.
2. Cook the Vermicelli Noodles:
While the shrimp cools, prepare the rice vermicelli according to the package directions. Typically, this involves soaking in hot water or a very quick boil. Once tender, drain the noodles well and set aside.
3. Whisk Together the Peanut Dressing:
In a small bowl, combine the soy sauce, rice wine vinegar, peanut butter, honey, sriracha, minced garlic, grated ginger, and lime juice. Whisk vigorously until the dressing is smooth and well combined. If the dressing is too thick, gradually whisk in 1-2 tablespoons of water or additional lime juice until it reaches your desired pourable consistency.
4. Assemble Your Spring Roll Salad:
In a large serving bowl, combine the cooked and cooled vermicelli noodles, shredded purple cabbage, chopped cucumber, shredded carrots, chopped jalapeño (if using), diced avocado, sliced green onions, fresh cilantro, and fresh mint. Add the cooked shrimp to the bowl.
5. Dress and Serve:
Pour the prepared peanut dressing generously over all the salad ingredients. Toss everything gently to ensure the dressing evenly coats the noodles, shrimp, and vegetables. Garnish with chopped peanuts, if desired, and serve immediately.
Pro Tips
- Perfectly Cooked Shrimp: Don’t overcrowd the pan when cooking shrimp; cook in batches if necessary to ensure an even sear and avoid steaming. Overcooked shrimp becomes rubbery.
- Dressing Consistency: If your peanut butter is very thick, you might need an extra splash of water or lime juice to get a silky, pourable dressing. Adjust to your preference!
- Fresh Herbs are Key: Don’t skimp on the fresh cilantro and mint! They provide that quintessential bright, aromatic spring roll flavor that elevates the entire salad.
- Chill Your Veggies: For the crispiest salad, ensure your vegetables are cold before assembly.
Serving Suggestions
This spring roll salad is a complete meal on its own, but it also pairs wonderfully with a side of extra lime wedges, a sprinkle of toasted sesame seeds, or even a light miso soup for a fuller Asian-inspired spread.
Storage & Reheating
For best results, this spring roll salad is ideal when enjoyed fresh. If you anticipate having leftovers, store the dressing separately from the salad components to prevent the noodles and vegetables from becoming soggy. Leftover dressed salad can be stored in an airtight container in the refrigerator for up to 1 day, though the texture of the vegetables may soften. Shrimp can be enjoyed cold or quickly reheated.
Variations & Substitutions
- Different Protein: Swap the shrimp for pan-seared chicken, crispy tofu, or even shredded pork.
- Nut-Free Dressing: For those with peanut allergies, use sunbutter or tahini as a base for a similar creamy dressing, adjusting seasonings as needed.
- Add More Crunch: Throw in some chopped bell peppers, sliced radishes, or even a sprinkle of toasted sesame seeds for extra texture.
- Spice It Up: Add a pinch of red pepper flakes to the dressing or a finely diced Thai chili for a fiery kick.
Nutrition Information
This vibrant spring roll salad offers a balanced and nourishing meal. Each serving provides approximately 517 calories, with a good balance of 43 grams of carbohydrates, 32 grams of protein, and 26 grams of healthy fats, including beneficial unsaturated fats. It also contributes a notable 7 grams of dietary fiber and essential micronutrients.
FAQ
Q: Can I make the peanut dressing ahead of time?
A: Absolutely! The peanut dressing can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. You might need to whisk in a little water to thin it out again before serving.
Q: What if I don’t like cilantro or mint?
A: No problem! You can omit them entirely or substitute with other fresh herbs like Thai basil or even a bit of fresh parsley for a different flavor profile.
Q: Is this salad gluten-free?
A: This recipe can easily be made gluten-free by ensuring you use gluten-free tamari instead of regular soy sauce, as rice vermicelli noodles are naturally gluten-free.
Q: Can I add other vegetables?
A: Please do! This salad is very forgiving. Sliced bell peppers, edamame, bean sprouts, or snow peas would all be excellent additions.
Q: How do I prevent the avocado from browning?
A: Toss the diced avocado with a squeeze of fresh lime juice immediately after chopping, or add it to the salad just before serving to maintain its fresh green color.
This spring roll salad isn’t just a meal; it’s an experience. It’s the kind of dish that brings a burst of flavor and freshness to your table, proving that healthy eating can be incredibly delicious and incredibly simple. Give it a try and enjoy the vibrant taste of summer in every single bite!
Recipe Card
spring roll salad
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.
