Spring Roll Salad Recipe

There are some dishes that simply sing of sunshine and vibrant flavors, and for my family, Spring Roll Salad is undoubtedly one of them. It’s more than just a meal; it’s an experience. Picture this: a riot of colorful vegetables, fragrant herbs, and tender protein, all tossed in a zingy, flavorful dressing that dances on your tongue. We stumbled upon this recipe a few summers ago, and it quickly became a weekly staple. Even my notoriously picky eaters, who usually balk at anything green, are completely captivated by the playful textures and bright taste. It’s become our go-to for light lunches, potlucks, and even quick weeknight dinners. The best part? It’s incredibly versatile and endlessly customizable. Whether you’re a seasoned cook or a kitchen novice, this Spring Roll Salad is guaranteed to become a new favorite in your repertoire. Get ready to ditch the heavy, boring salads and dive into a world of fresh, flavorful delight!

Spring Roll Salad Recipe: A Burst of Asian Inspired Flavors

This recipe captures the essence of spring rolls without the fuss of rolling. It’s a vibrant and healthy salad, perfect for a light lunch or a refreshing dinner.

Ingredients

This recipe is divided into three components: the salad base, the protein (optional, can be vegetarian), and the delicious dressing. Feel free to mix and match ingredients based on your preferences and what you have on hand.

For the Salad Base:

• Lettuce: 6 cups mixed greens, such as romaine, butter lettuce, spring mix, or a combination. Using a variety of lettuce provides different textures and flavors, enhancing the overall salad experience. Romaine adds a nice crispness, while butter lettuce offers a softer, more delicate texture. Spring mix brings in a medley of flavors and colors.
• Rice Noodles (Vermicelli): 4 ounces dried rice vermicelli noodles. These thin noodles provide a satisfying chewiness and a neutral base to absorb the dressing flavors. Look for thin vermicelli noodles, as thicker ones might become too heavy for the salad.
• Carrots: 1 cup shredded or julienned carrots. Carrots add a beautiful vibrant orange color, a touch of sweetness, and a satisfying crunch. Pre-shredded carrots are convenient, or you can julienne them using a mandoline or vegetable peeler for a more elegant presentation.
• Cucumber: 1 medium cucumber, thinly sliced or julienned. Cucumber provides a cool, refreshing element and a subtle crunch. English cucumbers are preferred as they have fewer seeds and a thinner skin, but any cucumber will work. Peel the cucumber if you prefer, or leave the skin on for added nutrients and color.
• Bell Pepper: 1 bell pepper (any color), thinly sliced. Bell peppers add a sweet and slightly tangy flavor, along with a satisfying crispness. Red, yellow, or orange bell peppers will contribute to the visual appeal of the salad. Remove the seeds and membranes before slicing.
• Bean Sprouts: 1 cup fresh bean sprouts. Bean sprouts offer a delightful crunch and a slightly nutty flavor. Rinse them thoroughly before adding them to the salad. If you are not a fan of raw bean sprouts, you can blanch them briefly in boiling water for about 30 seconds to soften them slightly.
• Fresh Herbs: 1 cup packed fresh herbs, such as mint, cilantro, and basil. This is where the magic happens! Fresh herbs are crucial for that authentic spring roll flavor. Use a combination of mint, cilantro, and basil for the best results. Roughly chop the herbs, or leave smaller leaves whole. Feel free to experiment with other herbs like Thai basil or perilla mint for variations in flavor.
• Green Onions: 2-3 green onions, thinly sliced. Green onions provide a mild oniony flavor and a pop of color. Use both the white and green parts for maximum flavor.

For the Protein (Optional):

• Shrimp: 1 pound cooked shrimp, peeled and deveined. Shrimp is a classic spring roll protein and adds a delicate sweetness and satisfying texture. You can use pre-cooked shrimp for convenience, or cook your own by sautéing, grilling, or poaching. Medium or large shrimp are ideal.
• Grilled Chicken or Tofu: Alternatively, you can use grilled chicken breast, thinly sliced, or firm tofu, pan-fried or baked. Grilled chicken adds a smoky flavor and heartiness. Tofu is a great vegetarian option, providing protein and a satisfying texture. For tofu, press out excess water before cooking to ensure it gets crispy.
• Edamame: 1 cup shelled edamame, steamed or boiled. Edamame is another excellent vegetarian protein source, offering a slightly nutty flavor and a pleasant texture. You can use frozen edamame for convenience; simply steam or boil until tender.

For the Peanut Dressing:

• Peanut Butter: ½ cup creamy peanut butter. Peanut butter forms the creamy and nutty base of the dressing. Use creamy peanut butter for a smooth dressing. For a healthier option, choose natural peanut butter with no added sugar or salt.
• Rice Vinegar: ¼ cup rice vinegar. Rice vinegar provides a mild acidity that balances the sweetness of the peanut butter and other ingredients. Unseasoned rice vinegar is preferred.
• Soy Sauce (or Tamari for Gluten-Free): ¼ cup soy sauce or tamari. Soy sauce adds umami and saltiness to the dressing. Use low-sodium soy sauce to control the salt level. Tamari is a gluten-free alternative to soy sauce.
• Honey or Maple Syrup: 2 tablespoons honey or maple syrup. Honey or maple syrup adds a touch of sweetness to balance the savory and acidic flavors. Adjust the amount to your preference. Maple syrup is a vegan alternative to honey.
• Sesame Oil: 1 tablespoon sesame oil. Sesame oil adds a rich, nutty aroma and flavor that is essential to Asian-inspired dressings. Use toasted sesame oil for a more intense flavor.
• Fresh Ginger: 1 tablespoon grated fresh ginger. Fresh ginger adds a warm, spicy, and slightly citrusy note to the dressing. Peel and grate the ginger using a microplane or fine grater.
• Garlic: 2 cloves garlic, minced. Garlic adds a pungent and savory flavor to the dressing. Mince the garlic finely for even distribution of flavor.
• Water: 2-4 tablespoons water, or more as needed to reach desired consistency. Water is used to thin out the dressing to the desired consistency. Add water gradually, starting with 2 tablespoons, until the dressing is pourable but still creamy.
• Optional: Red Pepper Flakes: ½ teaspoon red pepper flakes (or more to taste). Red pepper flakes add a touch of heat to the dressing. Adjust the amount to your spice preference.

Instructions: Assembling Your Refreshing Spring Roll Salad

Follow these step-by-step instructions to create your delicious and vibrant Spring Roll Salad. The key to a great salad is in the preparation and layering of flavors.

1. Prepare the Rice Noodles: Bring a pot of salted water to a boil. Add the rice vermicelli noodles and cook according to package directions, usually about 3-5 minutes, or until tender but slightly firm to the bite (al dente). Overcooking will make them mushy. Drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside to drain completely. If the noodles are still clumping after rinsing, you can toss them with a teaspoon of sesame oil to prevent sticking.
2. Prepare the Salad Ingredients: While the noodles are cooking, prepare all your salad ingredients. Wash and dry the lettuce thoroughly. Tear or chop the lettuce into bite-sized pieces and place them in a large salad bowl. Shred or julienne the carrots. Thinly slice or julienne the cucumber and bell pepper. Rinse the bean sprouts and drain well. Slice the green onions thinly. Roughly chop the fresh herbs (mint, cilantro, basil). Having all your ingredients prepped and ready to go makes assembly quick and easy.
3. Cook the Protein (If Using): If using shrimp, ensure it is cooked, peeled, and deveined. If using chicken, grill or bake chicken breasts and slice them thinly once cooled. For tofu, press out excess water, then pan-fry or bake until golden brown and slightly crispy. If using edamame, steam or boil until tender and shelled. Set aside the protein to cool slightly. For a vegetarian version, skip the protein or double up on the edamame or tofu.
4. Make the Peanut Dressing: In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce (or tamari), honey (or maple syrup), sesame oil, grated ginger, and minced garlic. Start with 2 tablespoons of water and whisk until smooth. Gradually add more water, 1 tablespoon at a time, whisking constantly, until the dressing reaches your desired consistency. It should be pourable but still creamy enough to coat the salad ingredients. Taste the dressing and adjust seasonings as needed. You might want to add a pinch of salt, more honey for sweetness, or red pepper flakes for heat. Remember that the flavors of the dressing will meld and intensify as it sits.
5. Assemble the Salad: Now it’s time to assemble your Spring Roll Salad. Add the cooked rice noodles, shredded carrots, cucumber, bell pepper, bean sprouts, and green onions to the salad bowl with the lettuce. Gently toss all the salad ingredients together to combine.
6. Add Protein and Dressing: Arrange the cooked protein (shrimp, chicken, tofu, or edamame) on top of the salad, if using. Drizzle the peanut dressing generously over the salad. Start with about ¾ of the dressing and add more to taste. You can also serve extra dressing on the side for those who like a saucier salad.
7. Garnish and Serve: Sprinkle the chopped fresh herbs (mint, cilantro, and basil) over the salad. For extra crunch and flavor, you can also garnish with toasted sesame seeds, chopped peanuts, or a sprinkle of red pepper flakes for added heat. Serve immediately for the freshest and most vibrant flavors and textures. If making ahead, keep the dressing separate and dress the salad just before serving to prevent it from becoming soggy.

Nutrition Facts: Healthy and Flavorful

This Spring Roll Salad is not only delicious but also packed with nutrients. The following are approximate nutrition facts per serving. Note that these values can vary depending on specific ingredients and portion sizes.

• Servings: Approximately 4-6 servings. This recipe can comfortably serve 4 as a main course or 6 as a side dish.
• Calories per Serving (without protein): Approximately 350-450 calories. This is an estimate for a serving of salad and dressing without added protein.
• Calories per Serving (with shrimp): Approximately 450-600 calories. Adding shrimp will increase the calorie count and protein content.

Approximate Macronutrient Breakdown per Serving (with shrimp, estimated):

• Protein: 25-35 grams. Shrimp is a good source of lean protein.
• Fat: 20-30 grams. This includes healthy fats from peanut butter and sesame oil.
• Carbohydrates: 40-50 grams. Carbohydrates come from rice noodles and vegetables.
• Fiber: 5-8 grams. Vegetables and whole grains contribute to fiber content.

Micronutrients: This salad is a good source of various vitamins and minerals, including:

• Vitamin A: From carrots and bell peppers.
• Vitamin C: From bell peppers and herbs.
• Vitamin K: From leafy greens.
• Potassium: From vegetables and herbs.
• Iron: From spinach and tofu (if used).

This salad is a relatively balanced meal, providing carbohydrates, protein, and healthy fats, along with a good dose of vitamins and minerals. It’s a great option for a healthy and satisfying meal.

Preparation Time: Quick and Easy

This recipe is surprisingly quick to prepare, especially if you use pre-cooked shrimp or chicken.

• Prep Time: 20-25 minutes. This includes washing and chopping vegetables, preparing the dressing, and cooking the rice noodles.
• Cook Time (for noodles): 3-5 minutes. Cooking the rice noodles is the only actual cooking involved.
• Total Time: 25-30 minutes. From start to finish, you can have this vibrant salad ready in under 30 minutes.

This makes it an ideal recipe for busy weeknights or a quick and healthy lunch. The dressing can even be made ahead of time, saving you even more time on the day of serving.

How to Serve: Versatile and Customizable

Spring Roll Salad is incredibly versatile and can be served in various ways. Here are some serving suggestions:

• As a Light Lunch: This salad is perfect for a refreshing and satisfying light lunch. It’s not too heavy and will keep you feeling energized throughout the afternoon.
• As a Side Dish: Serve it alongside grilled chicken, fish, or tofu for a complete and balanced meal. It complements Asian-inspired dishes beautifully.
• For Potlucks and Gatherings: Spring Roll Salad is a crowd-pleaser and travels well. Prepare the salad base and dressing separately and combine them just before serving at your potluck or gathering. It’s always a hit!
• In Lettuce Cups: For a low-carb option or a fun presentation, serve the salad in crisp lettuce cups (like butter lettuce or romaine leaves). This mimics the “wrap” aspect of spring rolls.
• With Spring Roll Wrappers (Optional): If you want to bring it closer to traditional spring rolls, you can serve the salad alongside softened rice paper wrappers. Let your guests assemble their own mini spring rolls with the salad filling. This adds a fun interactive element to the meal.
• Customize Your Protein: Offer different protein options like shrimp, chicken, tofu, or edamame so everyone can customize their salad to their liking. You can even set up a “salad bar” style arrangement with all the components and let everyone build their own bowl.

Additional Tips for Spring Roll Salad Perfection

Here are five helpful tips to elevate your Spring Roll Salad and make it even more delicious:

1. Don’t Overcook the Noodles: Rice vermicelli noodles cook very quickly. Be sure to follow package directions and check for doneness frequently. Overcooked noodles will become mushy and detract from the texture of the salad. Aim for al dente noodles that still have a slight bite.
2. Make the Dressing Ahead of Time: The peanut dressing can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to meld and deepen, resulting in an even more flavorful dressing. Just give it a good whisk before using as it may thicken slightly in the fridge.
3. Prep Ingredients in Advance: To save time on the day of serving, you can prep many of the salad ingredients ahead of time. Shred carrots, slice cucumbers and bell peppers, and chop herbs in advance and store them separately in airtight containers in the refrigerator. This will make assembly quick and easy.
4. Toast Sesame Seeds and Peanuts for Extra Flavor: Toasted sesame seeds and chopped peanuts add a wonderful nutty aroma and enhanced flavor to the salad. Toast sesame seeds in a dry pan over medium heat for a few minutes until fragrant and lightly golden. Toast peanuts in the oven or a dry pan until lightly browned and fragrant. Let them cool completely before garnishing the salad.
5. Adjust Sweetness and Spice to Your Preference: The recipe provides a balanced dressing, but feel free to adjust the sweetness and spice levels to your liking. If you prefer a sweeter dressing, add a little more honey or maple syrup. For a spicier dressing, add more red pepper flakes or a pinch of chili garlic sauce. Taste and adjust the dressing to your personal preference.

FAQ: Your Spring Roll Salad Questions Answered

Here are some frequently asked questions about making Spring Roll Salad:

Q1: Can I make this salad vegetarian or vegan?

A: Absolutely! This salad is easily adaptable for vegetarian and vegan diets. Simply omit the shrimp or chicken and use tofu or edamame as your protein source. Ensure you use maple syrup instead of honey in the dressing to make it vegan. The salad is delicious and satisfying even without any animal protein.

Q2: Can I use a different kind of dressing?

A: Yes, definitely! While the peanut dressing is a classic pairing for spring roll flavors, you can experiment with other dressings. A light vinaigrette, a lime-ginger dressing, or even a sesame-ginger dressing would also work well. Feel free to get creative and try different flavor combinations.

Q3: How long does Spring Roll Salad last?

A: Ideally, Spring Roll Salad is best enjoyed fresh, right after assembling. However, you can store leftover salad in an airtight container in the refrigerator for up to 1 day. Keep in mind that the lettuce and noodles may soften slightly over time, and the dressing may make the salad a bit soggy. For best results, dress only the portion you plan to eat immediately and store the undressed salad components and dressing separately.

Q4: Can I add other vegetables to this salad?

A: Yes, you can! Feel free to add other vegetables that you enjoy or have on hand. Some great additions include shredded purple cabbage, snow peas, snap peas, shredded daikon radish, or avocado. Get creative and customize the salad with your favorite vegetables.

Q5: Is this salad gluten-free?

A: Yes, this salad can be gluten-free if you use tamari instead of soy sauce in the dressing. Rice noodles are naturally gluten-free, and all the other ingredients in the salad are also gluten-free. Always double-check the labels of your ingredients to ensure they are certified gluten-free if you have a strict gluten-free diet.

Enjoy creating and savoring this delightful and refreshing Spring Roll Salad! It’s a dish that’s sure to brighten up any meal and become a beloved recipe in your household.

Print