1. Can I make Spring Roll Salad ahead of time?

Yes! Spring Roll Salad is ideal for meal prep. You can make it up to 4 days in advance. To keep it fresh, store the dressing separately and toss it with the salad just before serving. This prevents the noodles from absorbing too much liquid and getting mushy.

2. Is this Spring Roll Salad suitable for a gluten-free diet?

Absolutely. Just ensure you're using tamari instead of soy sauce, and double-check your vermicelli noodles are labeled gluten-free. The rest of the ingredients—veggies, peanut dressing, and seasonings—are naturally gluten-free.

3. What protein can I add to make this salad more filling?

While edamame already adds a solid dose of plant-based protein, you can bulk up the salad with grilled tofu, tempeh, or even shredded rotisserie chicken if you're not vegetarian. Cold shrimp or marinated baked tofu also work beautifully with the Spring Roll Salad flavor profile.

Spring Roll Salad – Easy & Flavorful Vegan Recipe

Name: Spring Roll Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 150g dry vermicelli rice noodles: provides a light and chewy base; 1 ½ cups frozen edamame, thawed: adds plant-based protein and texture; 1 medium carrot, cut into strips: offers sweetness and crunch; 1 medium red bell pepper, cut into strips: provides a juicy and sweet bite; 1 medium cucumber, cut into strips: adds refreshing, cool flavor; ¼ cup fresh mint, chopped: brings aromatic freshness; ¼ cup roasted peanuts, chopped: gives nutty crunch; 2 green onions, thinly sliced: adds mild sharpness and color; ⅓ cup natural peanut butter (unsalted): creamy base for the dressing; ¼ cup soy sauce or tamari (for gluten-free): adds salty umami depth; ¼ cup water: helps thin the dressing to proper consistency; 2 tbsp granulated sugar or maple syrup: adds balance with sweetness; 1 tbsp toasted sesame oil: brings nutty aroma and richness; Juice from 1 ½ limes: adds brightness and acidity; 1 tsp grated ginger: adds fresh, zesty heat; 1 tsp minced garlic (2-3 cloves): brings savory flavor; 1 tbsp sriracha (optional): adds a spicy kick

Description

This Spring Roll Salad is a fresh, vibrant dish inspired by Vietnamese spring rolls. Featuring chewy vermicelli noodles, crisp vegetables, and a creamy peanut dressing, it’s a satisfying, naturally vegan and gluten-free meal perfect for lunch, dinner, or meal prep.

Ingredients

Scale

150g dry vermicelli rice noodles: provides a light and chewy base
1 ½ cups frozen edamame, thawed: adds plant-based protein and texture
1 medium carrot, cut into strips: offers sweetness and crunch
1 medium red bell pepper, cut into strips: provides a juicy and sweet bite
1 medium cucumber, cut into strips: adds refreshing, cool flavor
¼ cup fresh mint, chopped: brings aromatic freshness
¼ cup roasted peanuts, chopped: gives nutty crunch
2 green onions, thinly sliced: adds mild sharpness and color
⅓ cup natural peanut butter (unsalted): creamy base for the dressing
¼ cup soy sauce or tamari (for gluten-free): adds salty umami depth
¼ cup water: helps thin the dressing to proper consistency
2 tbsp granulated sugar or maple syrup: adds balance with sweetness
1 tbsp toasted sesame oil: brings nutty aroma and richness
Juice from 1 ½ limes: adds brightness and acidity
1 tsp grated ginger: adds fresh, zesty heat
1 tsp minced garlic (2-3 cloves): brings savory flavor
1 tbsp sriracha (optional): adds a spicy kick

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Instructions

Cook the vermicelli rice noodles in salted boiling water according to the package instructions. Drain and rinse with cold water to stop cooking and prevent sticking. Place in a large mixing bowl.
In a medium bowl or jar, whisk together the peanut butter, soy sauce or tamari, water, sugar or maple syrup, toasted sesame oil, lime juice, grated ginger, garlic, and sriracha (if using) until smooth and creamy.
To the bowl with noodles, add the thawed edamame, carrot strips, bell pepper, cucumber, mint, green onions, and peanuts.
Pour the dressing over the salad ingredients and toss well to coat everything evenly.
Serve immediately for optimal texture or refrigerate for up to 4 days. Do not freeze.

Notes

Rinse noodles under cold water to avoid clumping.
Adjust dressing thickness with more water if needed.
For extra protein, add tofu or grilled shrimp.
Keep dressing separate until serving for meal prep.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-cook (except noodles)
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 486.5 kcal
Sugar: 15 g
Sodium: 1151.1 mg
Fat: 23.1 g
Saturated Fat: 4 g
Unsaturated Fat: 16.9 g
Trans Fat: 0 g
Carbohydrates: 53.8 g
Fiber: 8.9 g
Protein: 21.4 g
Cholesterol: 0 mg