Fresh Spring Roll Salad

Take everything you love about Vietnamese spring rolls and toss it together into a bright, playful salad with all the crunchy veggies and punchy flavors—no tricky rolling needed. Cool rice noodles, bright veggies, loads of herbs, juicy shrimp, and a creamy peanut sauce come together for a flavor-packed bowl that hits sweet, salty, tangy, and spicy with every bite.

This idea popped up after visiting Vietnam. I fell for fresh spring rolls but honestly, I just don't have time to roll them all the time. So I started making this salad instead—now it pops up for lunch or dinner all the time, especially once it’s warm out and we want something easy but filling.

Colorful Salad Mix

• Cooked shrimp: Brings a mild seafood bite and a hint of sweetness.
• Chopped peanuts: Give some crunch and extra flavor.
• Green onions: A gentle onion flavor that doesn’t overpower.
• Fresh herbs: Mint and cilantro add lots of bright, fresh flavor.
• Cucumber: Super crisp and refreshing.
• Shredded carrots: Add color plus a touch of sweetness.
• Bean sprouts: Nutty and crisp, just what you expect in spring rolls.
• Romaine lettuce: Helps the salad feel extra crisp.
• Shredded cabbage: Crunchy and full of fiber.
• Rice noodles: Soft and soak up all the dressing goodness.

Must-Try Dressing Basics

• Sriracha: If you want some heat, go for it.
• Garlic and ginger: Bring bold, yummy flavors everyone loves.
• Sesame oil: A little nutty richness in every bite.
• Honey: Sweetens things up just right.
• Lime juice: Makes everything taste brighter.
• Rice vinegar: Lifts all the flavors and cuts through richness.
• Soy sauce: Deepens the taste and kicks up umami.
• Peanut butter: Where that creamy base starts.

Easy Assembly Steps

Last Finishes:

Sprinkle with shrimp, extra peanuts, and more dressing before eating.

Toss Everything Together:

Combine noodles, veggies, herbs, and dressing until coated.

Whip Up the Sauce:

Mix peanut butter, soy sauce, honey, lime, sesame oil, plus garlic and ginger until it’s velvety.

Chop Evenly:

Slice, shred, and chop everything so it all mixes up well.

Perfect Noodles:

Soak your rice noodles in hot water, then shock them under cold water so they stay apart.

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Endless Protein Swaps

Try chickpeas that are roasted, pan-seared tofu, or slices of grilled chicken for different flavors and to fit what you eat—every option keeps that same punchy vibe.

Easy Seasonal Twists

Mix things up by adding whatever’s good right now—toss in pea pods and radishes in summer, apples and shredded Brussels sprouts for fall, even fennel or broccoli stems for a winter bite.

Showstopper Salad Ideas

Set out all the goodies like a salad bar, layer in little jars for quick grab-and-go, or go fancy with a pretty drizzle for that extra touch at parties.

Make Life Easier

Grab pre-cut veggies, have your noodles cooked already, and store peanut sauce in a jar—then just throw it all together when you get hungry.

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Just pay attention to prepping ingredients and tossing things right and you’ll end up with a salad that brings you all those fresh Vietnamese vibes in the easiest way possible.

Frequently Asked Questions

→ Is it okay to prep this salad days before I eat it?

Totally! Just store the crispy stuff, herbs, and noodles together, put shrimp in its own tub, and stash the dressing in a jar. When you’re hungry, just mix everything and pour on the dressing. Your salad will stay good for up to three days if you keep it chilled.

→ How can I skip the shrimp or make it vegan?

You can leave out the shrimp and swap in tofu cubes, edamame, or tempeh for plant protein. For a vegan swap, use maple or agave where the dressing calls for honey. The peanut sauce is already non-dairy, so that's easy.

→ What should I use if peanuts are off-limits?

No peanuts? No problem! Smooth almond or cashew butter gives the same creamy feel, or try sunflower butter or tahini for nut-free. Trade out chopped peanuts for sunflower or sesame seeds on top.

→ Can this work for gluten-free eating?

Yep—just be sure to use gluten-free tamari or coconut aminos for the sauce, not regular soy sauce. Rice noodles are already gluten-free but double check the box. All the other stuff in the salad is safe.

→ How about using another protein besides shrimp?

Go for it! Tasty with sliced grilled chicken, cooked salmon, or pork too. Even grilled flank steak works great. Just cook your protein and slice it up—easy.

→ Do I really have to cook the bean sprouts?

It’s safer to zap bean sprouts for a minute, since sometimes they have pesky germs from growing damp. A quick cook gets rid of that. If you’re fine with the risk, you can eat them raw for extra crunch.