Looking for a light, refreshing, and flavor-packed meal that brings all the joy of Vietnamese spring rolls without the fuss of rolling? This Spring Roll Salad with Peanut Dressing is your answer. With crisp vegetables, aromatic herbs, and a creamy, zesty peanut dressing, this dish captures the vibrant textures and bold flavors of traditional spring rolls — in salad form. Whether you’re craving a healthy lunch, a quick dinner, or a meal-prep-friendly option, this recipe is bursting with taste and ease.
Table of Contents
Why You’ll Love This Spring Roll Salad
This Spring Roll Salad with Peanut Dressing is more than just a salad — it’s a satisfying, nutrient-dense meal loaded with color, crunch, and comfort. Perfect for warm days or when you need a refreshing yet filling dish, this recipe is:
- Quick and easy: Ready in under 30 minutes
- Packed with fresh vegetables and herbs: Think cucumbers, romaine, carrots, mint, basil, and more
- Family-friendly: Customizable and crowd-pleasing
- Great for meal prep: Make the components ahead and toss before serving
- Gluten-free-friendly: Just use tamari instead of soy sauce
Ingredients that Build Freshness and Flavor
Each ingredient in this Spring Roll Salad with Peanut Dressing plays a role in creating a balanced and irresistible dish.
- Rice vermicelli noodles: Provide a soft, chewy base that mimics the inside of a spring roll
- Julienned carrots: Offer crunch and a touch of sweetness
- Bean sprouts: Add freshness and crisp texture
- Fresh parsley or cilantro leaves: Bring brightness and herbaceous depth
- Chopped fresh basil: Adds a sweet, slightly spicy aroma
- Fresh mint: Lends cooling, vibrant flavor
- Persian cucumbers: Provide hydrating crunch
- Romaine heart: Gives body and crisp bite to the salad
- Roasted and salted peanuts: Deliver crunch and savory richness on top
Peanut Dressing Ingredients:
- Creamy peanut butter: The creamy, nutty base
- Fresh lime juice: Adds tang and balance
- Honey: Provides natural sweetness
- Unseasoned rice vinegar: For mild acidity
- Soy sauce: Delivers umami and saltiness
- Sesame oil: Enhances the nutty depth
- Sambal oelek: Brings subtle heat
- Fresh ginger: Adds warming spice
- Garlic: Sharpens and rounds out the flavor
Ingredient Substitutions and Smart Swaps
Need to tweak your Spring Roll Salad with Peanut Dressing? Try these substitutions:
- Tamari or coconut aminos instead of soy sauce to make it gluten-free
- Agave nectar or maple syrup in place of honey for a vegan version
- Lettuce mix or napa cabbage if romaine isn’t on hand
- Zucchini noodles in place of vermicelli for a low-carb option
- Thai basil or extra mint if fresh basil is unavailable
- Chopped cashews or almonds as an alternative to peanuts
How to Make Spring Roll Salad with Peanut Dressing
- Soften the noodles: Place rice vermicelli in a large bowl. Cover with boiling-hot water and let soak for 3 minutes. Drain and rinse under cold water. Pat dry and cut noodles into manageable lengths using kitchen shears.
- Toss the veggies: In a large mixing bowl, combine the drained noodles with carrots, bean sprouts, parsley or cilantro, basil, mint, cucumbers, and romaine.
- Make the peanut dressing: In a small bowl, whisk together peanut butter, lime juice, honey, rice vinegar, soy sauce, sesame oil, sambal oelek, ginger, and garlic. Add water a little at a time until it reaches a pourable consistency.
- Dress the salad: Pour the dressing over the noodle and veggie mix. Toss thoroughly to coat every strand and leaf.
- Serve and garnish: Transfer to a serving bowl and top with chopped roasted peanuts for extra crunch.
Tips and Tricks for the Best Results
To make the most out of your Spring Roll Salad with Peanut Dressing, keep these tips in mind:
- Don’t over-soak noodles: Follow package instructions, and avoid mushy texture.
- Dry ingredients well: Excess water can dilute the dressing.
- Make ahead: Store salad and dressing separately until ready to serve.
- Balance the herbs: Adjust basil and mint quantities to your preference — more mint leans into that classic Vietnamese flavor.
- Add protein: Grilled shrimp, tofu, or shredded chicken make excellent additions.
Creative Variations and Delicious Pairings
The versatility of this Spring Roll Salad with Peanut Dressing means you can get creative:
- Add grilled shrimp: Perfect seafood pairing for a summer dinner
- Top with crispy tofu: For a satisfying vegetarian protein boost
- Toss in avocado slices: Adds creaminess and healthy fats
- Make it spicy: Add extra sambal oelek or a pinch of chili flakes
- Serve as a bowl: Layer with rice or quinoa for a more filling meal
- Transform into wraps: Spoon salad into lettuce cups or rice paper for hand-held versions
Storage Tip: Store leftovers in an airtight container without dressing for up to 3 days. Store dressing separately and shake before using.
A Nourishing, Seasonal Staple
This Spring Roll Salad with Peanut Dressing is especially perfect during warmer months when fresh herbs and crunchy vegetables are at their peak. Its hydrating ingredients and zesty peanut dressing make it ideal for summer picnics, light dinners, or packed lunches. It also fits into clean eating, dairy-free, and vegetarian lifestyles with ease.
Whether you’re a salad skeptic or a spring roll superfan, this dish offers a fresh, modern twist that brings together taste, texture, and health in every bite.
Conclusion: A Fresh, Flavorful, and Fuss-Free Favorite
This Spring Roll Salad with Peanut Dressing offers the perfect blend of lightness and satisfaction. It transforms the vibrant essence of Vietnamese spring rolls into a nourishing, deconstructed salad that’s easy to prepare and endlessly customizable. Whether you’re hosting a summer gathering, prepping healthy lunches, or looking for a refreshing twist on dinner, this dish delivers bold flavors, crisp textures, and creamy indulgence with every bite. With its wholesome ingredients and irresistible peanut dressing, it’s no wonder this recipe is quickly becoming a favorite for home cooks seeking a balance of health and taste.
Frequently Asked Questions About Spring Roll Salad with Peanut Dressing
1. Can I make the Spring Roll Salad ahead of time?
Yes, this Spring Roll Salad with Peanut Dressing is ideal for meal prep. Prepare all vegetables and noodles ahead, and store them in an airtight container. Keep the peanut dressing separate to maintain texture and freshness. Toss together just before serving for best results.
2. What protein can I add to make this salad more filling?
To turn this salad into a protein-rich main dish, try adding grilled shrimp, shredded rotisserie chicken, crispy tofu, or even edamame. These options complement the flavors of the peanut dressing and enhance the salad’s nutritional value.
3. Is there a nut-free alternative to the peanut dressing?
Absolutely. For a nut-free version of the Spring Roll Salad with Peanut Dressing, substitute sunflower seed butter or tahini for the peanut butter. Use roasted seeds or omit the topping peanuts. The result will still be creamy, flavorful, and allergy-friendly.
More Relevant Recipes
- Honey Lemon Vinaigrette Salad Dressing: This light, citrusy dressing offers a similar balance of sweetness and tang as the peanut dressing, making it an excellent alternative for lighter spring-inspired salads full of fresh herbs and crisp veggies.
- Easy Healthy Vegetable Frittata: Packed with fresh vegetables and herbs, this recipe shares the clean, wholesome appeal of the spring roll salad. It’s a protein-rich vegetarian option that’s perfect for brunch or a light dinner.
- Chickpea, Avocado, and Feta Salad: This refreshing salad offers similar creamy textures and vibrant flavors with chickpeas, herbs, and a zesty dressing — perfect for fans of the spring roll salad’s fusion vibe.
Spring Roll Salad with Peanut Dressing
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Spring Roll Salad with Peanut Dressing is a vibrant, fresh, and healthy twist on classic Vietnamese spring rolls. Packed with crunchy vegetables, tender rice noodles, and a creamy, zesty peanut dressing, it’s the perfect light meal for warm days or a nutritious lunch any time of year.
Ingredients
- 4 oz rice vermicelli noodles: provides a soft, chewy base
- 2 cups julienned carrots: adds sweetness and crunch
- 1 cup bean sprouts: brings freshness and crisp texture
- 1/2 cup fresh flat-leaf parsley or cilantro leaves: herbaceous flavor and brightness
- 1/2 cup chopped fresh basil: adds sweet, peppery aroma
- 1/4 cup chopped fresh mint: provides a cool, vibrant flavor
- 6 Persian cucumbers, thinly sliced: hydrating crunch
- 1 romaine heart, thinly sliced: crisp, refreshing base
- 2 tbsp roasted and salted peanuts, chopped: crunchy, savory topping
- 1/4 cup creamy peanut butter: nutty base for the dressing
- 2 tbsp fresh lime juice: tangy brightness
- 1 tbsp honey: natural sweetness
- 1 tbsp unseasoned rice vinegar: mild acidity
- 1 tbsp soy sauce: umami and saltiness
- 2 tsp sesame oil: deep, nutty flavor
- 1 tsp sambal oelek: mild heat
- 1/2 tsp finely grated fresh ginger: adds warmth
- 1 small garlic clove, finely grated: sharp, aromatic depth
- Water as needed: to thin out the dressing to spoonable consistency
Instructions
- Place rice vermicelli noodles in a large bowl. Cover with boiling water and let sit for 3 minutes.
- Drain and rinse noodles under cold water until cool. Drain thoroughly and cut with kitchen shears into shorter lengths.
- In a large mixing bowl, combine the noodles, julienned carrots, bean sprouts, parsley or cilantro, basil, mint, cucumbers, and sliced romaine.
- In a small bowl, whisk together peanut butter, lime juice, honey, rice vinegar, soy sauce, sesame oil, sambal oelek, grated ginger, and garlic. Gradually add water until dressing reaches a spoonable consistency.
- Pour the dressing over the noodle and vegetable mix. Toss well to coat all ingredients evenly.
- Transfer to a serving bowl and sprinkle with chopped peanuts before serving.
Notes
- Store salad and dressing separately to keep it fresh for up to 3 days.
- To make it gluten-free, substitute tamari for soy sauce.
- For added protein, top with grilled shrimp, tofu, or shredded chicken.
- Adjust herb ratios to preference – more mint for a classic Vietnamese spring roll flavor.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 390
- Sugar: 9g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg