If you’re craving something fresh, vibrant, and bursting with flavor, this Spring Roll Salad Recipe is an absolute must-try. It perfectly captures the bright, crunchy textures of traditional spring rolls but transforms them into a lively and colorful salad bowl. Each bite delivers a delightful mix of zesty herbs, tender prawns, crunchy peanuts, and a creamy peanut dressing that ties everything together, making it an easy yet impressive dish for any meal.
Ingredients You’ll Need
The beauty of this Spring Roll Salad Recipe lies in its straightforward, fresh ingredients. Each component plays a vital role, contributing essential crunch, herbaceous notes, or creamy richness that makes this salad so memorable.
- Rice vermicelli noodles: These provide a soft, light base that absorbs the dressing beautifully and keeps the salad satisfying.
- Lebanese cucumbers: Their mild crunch and freshness add a cool contrast to the lively flavors.
- Large carrot: Adds a sweet earthiness and vibrant orange color to brighten the bowl.
- Purple cabbage: Offers a lovely crunch and pops of deep purple for visual appeal.
- Iceberg lettuce: Brings light, crisp texture to balance the noodles and herbs.
- Green onions: Provide a subtle sharpness and extra aroma.
- Coriander leaves: Lend bright, citrusy freshness that awakens the palate.
- Mint or Thai basil leaves: Essential for that authentic Asian herbal punch that’s refreshingly cool.
- Peanuts: Their nutty crunch complements the creaminess of the peanut dressing delightfully.
- Cooked prawns: Adds a juicy, protein-packed element with natural sweetness.
- Lime juice: Injects zesty acidity that ties the salad flavors together.
- Sea salt and black pepper: Simple seasoning essentials to enhance all the fresh ingredients.
- Smooth peanut butter: The star of the dressing, providing luscious creaminess and rich flavor.
- Sweet chili sauce: Brings a gentle heat and subtle sweetness to balance the dressing.
- Tamari or coconut aminos: Offers a savory umami depth, perfect for a gluten-free/soy-free twist.
- Fresh ginger and garlic cloves: Impart warmth and spice that energize the dressing.
- Hot water and sesame oil: Used to perfect the peanut dressing’s texture and add a hint of toasty aroma.
How to Make Spring Roll Salad Recipe
Step 1: Prepare the Rice Vermicelli Noodles
Start by soaking your rice vermicelli noodles in boiling water until they’re tender but still have a little bite. This typically takes just a few minutes. Once softened, rinse them under cold water to stop the cooking and drain thoroughly. The noodles create a satisfying base that soaks up the flavors without becoming mushy.
Step 2: Whisk the Creamy Peanut Dressing
Combine smooth peanut butter, lime juice, sweet chili sauce, tamari (or coconut aminos), freshly grated ginger, minced garlic, hot water, and a drizzle of sesame oil in a bowl. Whisk everything together until silky smooth. The balance of tangy lime with sweet and salty elements makes this dressing absolutely addictive and perfectly coats the salad ingredients.
Step 3: Season the Prawns
Gently toss your cooked prawns with fresh lime juice, sea salt, and freshly cracked black pepper. This simple seasoning boosts their natural sweetness and ensures they stand out as a highlight in every forkful.
Step 4: Slice and Prepare Vegetables and Herbs
Thinly slice the Lebanese cucumbers, carrot, purple cabbage, and iceberg lettuce. Chop the green onions and roughly tear the coriander and mint (or Thai basil) leaves. Freshness and texture are the key here — don’t be shy with the herbs as they lift the entire dish to a new level.
Step 5: Combine Everything in a Bowl
In a large bowl, gently toss together the drained rice noodles, all the prepared vegetables and herbs, peanuts, and seasoned prawns. Mixing everything ensures each bite has a perfect harmony of crunchy, juicy, and herbaceous elements.
Step 6: Dress and Toss to Serve
Pour the luscious peanut dressing over the salad and gently toss one last time to evenly coat all ingredients. This step seals in all those incredible flavors and textures. Serve immediately for the freshest experience.
How to Serve Spring Roll Salad Recipe
Garnishes
For extra flair and texture, sprinkle additional chopped peanuts and fresh herbs on top just before serving. A wedge of lime on the side adds a zesty option for guests who want a brighter tang.
Side Dishes
This salad pairs beautifully with a light, crisp white wine or chilled jasmine tea. For a heartier meal, serve alongside grilled chicken skewers or a simple miso soup to keep the Asian-inspired theme cohesive and delicious.
Creative Ways to Present
Try serving this Spring Roll Salad Recipe in individual glass jars or on large shallow platters for vibrant visual appeal. You can even offer the peanut dressing on the side for guests to customize their salad’s creaminess. Wrapping the salad in rice papers to create fresh mini spring rolls is a fun twist, perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep everything crisp, store the peanut dressing separately and toss just before serving again.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The fresh vegetables and herbs lose their texture and vibrancy when frozen.
Reheating
Since most ingredients are served fresh or cold, reheating isn’t necessary. If you’d like warm prawns, quickly sauté them in a pan and add to the chilled salad just before serving.
FAQs
Can I make this Spring Roll Salad Recipe vegetarian?
Absolutely! You can omit the prawns and add tofu or extra crunchy veggies like bell peppers and snap peas to keep the salad hearty and flavorful.
What can I substitute for peanuts if I have allergies?
Sunflower seeds or toasted pumpkin seeds make great alternatives, offering a nice crunch without compromising the taste too much.
Is this salad gluten-free?
Yes, when using tamari (a gluten-free soy sauce) or coconut aminos, this dish is naturally gluten-free, and of course, rice vermicelli noodles typically contain no gluten.
How spicy is the peanut dressing?
The sweet chili sauce adds a gentle warmth, but it’s overall mild. You can adjust the heat by increasing the chili sauce or adding fresh chopped chilies if you like more kick.
Can I prepare components ahead of time for quick assembly?
Definitely. You can prep and chop all veggies, cook and season prawns, and make the dressing a day ahead. Just cook the noodles fresh or soak them shortly before serving to keep their perfect texture.
Final Thoughts
This Spring Roll Salad Recipe is a vibrant celebration of fresh ingredients and bold, balanced flavors that’s sure to become a favorite in your kitchen. Whether you’re feeding family or impressing guests, it’s simple to make, healthy, and absolutely delicious. Trust me, once you try it, you’ll want to make it again and again!
Print
Spring Roll Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes (soaking noodles)
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Description
A fresh and vibrant Spring Roll Salad featuring tender rice vermicelli noodles, crisp vegetables, fresh herbs, and succulent prawns, all tossed in a creamy, tangy peanut dressing. This quick and easy salad offers a delightful balance of textures and flavors, perfect for a light lunch or dinner.
Ingredients
Noodles and Protein
- 250 g rice vermicelli noodles
- 20 cooked prawns
Vegetables and Herbs
- 2 Lebanese cucumbers
- 1 large carrot
- 1/4 purple cabbage
- 1/4 iceberg lettuce
- 3 green onions
- 1 cup coriander leaves
- 1 cup mint or Thai basil leaves
Nuts and Seasoning
- 1/2 cup peanuts
- Juice of 1 lime
- Sea salt, to taste
- Black pepper, to taste
Peanut Dressing
- 1/2 cup smooth peanut butter
- 1/4 cup lime juice
- 3 tablespoons sweet chili sauce
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons fresh ginger, grated
- 2 garlic cloves, minced
- Hot water, as needed to thin dressing
- 1 teaspoon sesame oil
Instructions
- Prepare the Rice Vermicelli Noodles: Soak the rice vermicelli noodles in boiling water until they become soft and pliable, about 5-7 minutes. Rinse thoroughly under cold water and drain well to stop cooking and remove excess starch.
- Make the Peanut Dressing: In a bowl, whisk together smooth peanut butter, lime juice, sweet chili sauce, tamari or coconut aminos, grated fresh ginger, minced garlic, and sesame oil. Add hot water gradually until the dressing reaches a smooth, pourable consistency.
- Season the Prawns: Toss the cooked prawns with the juice of one lime, sea salt, and black pepper to lightly season and enhance their flavor.
- Prepare Vegetables and Herbs: Slice the Lebanese cucumbers, carrot, purple cabbage, iceberg lettuce, and green onions into thin, bite-sized strips. Roughly chop the coriander leaves and mint or Thai basil leaves.
- Combine Ingredients: In a large mixing bowl, combine the softened noodles, sliced vegetables, fresh herbs, peanuts, and seasoned prawns. Toss gently to mix all components evenly.
- Dress and Serve: Drizzle the peanut dressing over the salad and toss lightly again to coat everything well. Serve immediately to enjoy freshness and crunch.
Notes
- Use cooked prawns for convenience, or quickly boil raw prawns until pink and opaque.
- Adjust the amount of chili sauce in the dressing to control the spiciness.
- Peanuts can be chopped or left whole depending on your texture preference.
- For a vegetarian version, substitute prawns with tofu or additional crunchy vegetables.
- Rice vermicelli noodles cook quickly, so soak only until soft to maintain their texture.
