Spring rolls are a beloved classic in many Asian cuisines, celebrated for their fresh, vibrant flavors and satisfying textures. This Spring Roll Salad is a creative spin on the traditional roll, capturing all the goodness of crunchy veggies, silky rice noodles, and aromatic herbs in a bowl. It’s like your favorite spring roll got deconstructed and turned into a fresh, flavorful masterpiece!

Picture this: A salad bursting with color, texture, and taste, drizzled with a bright, tangy dressing that ties it all together. Whether you’re looking for a healthy lunch, a light dinner, or an impressive side dish for gatherings, this Spring Roll Salad is sure to hit the spot. Plus, it’s naturally gluten-free and easy to adapt for any dietary preference.

Let’s dive into this refreshing dish that’s perfect for spring, summer, or whenever you’re craving something light and vibrant.

Why You’ll Love This Recipe

• Quick & Easy: No rolling required! All the ingredients come together effortlessly in a bowl.
• Customizable: You can mix and match your favorite veggies, proteins, or herbs.
• Packed with Flavor: The dressing is tangy, slightly sweet, and pairs perfectly with the fresh ingredients.
• Perfect for Meal Prep: Make it ahead of time, and enjoy throughout the week.

Ingredients You’ll Need

For the Salad:

• 4 ounces rice noodles
• 2 cups shredded romaine lettuce
• 1 cup shredded carrots
• 1 cup thinly sliced red bell peppers
• 1 cup thinly sliced cucumber
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ½ cup fresh Thai basil leaves

For the Dressing:

• 3 tablespoons lime juice
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon fish sauce (optional, or substitute with more soy sauce for vegan)
• 1 tablespoon sesame oil
• 1 tablespoon honey (or maple syrup for vegan)
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• ½ teaspoon crushed red pepper flakes (optional, for a spicy kick)

How to Make Spring Roll Salad

Step-by-Step Instructions

1. Cook the Rice Noodles:
   Begin by cooking the rice noodles according to the package instructions. Typically, this involves soaking them in boiling water for a few minutes until tender. Once cooked, rinse them under cold water to stop the cooking process and prevent them from sticking. Set aside.
2. Prep the Vegetables and Herbs:
   While the noodles are cooking, get your veggies and herbs ready. Thinly slice the bell peppers and cucumber, shred the carrots and lettuce, and pick the leaves off the mint, cilantro, and basil stems. The vibrant colors will already start to make this salad come alive!
3. Whisk the Dressing:
   In a small bowl or jar, combine the lime juice, soy sauce, fish sauce (if using), sesame oil, honey, minced garlic, grated ginger, and crushed red pepper flakes. Whisk everything together until well combined. Taste and adjust the flavors to your liking—add a little more lime juice for tanginess or honey for sweetness.
4. Assemble the Salad:
   In a large salad bowl, combine the cooked rice noodles, shredded lettuce, carrots, bell peppers, cucumber, and fresh herbs. Drizzle the dressing over the salad and gently toss everything together to coat evenly.
5. Serve and Enjoy:
   Transfer the salad to individual bowls or plates, and garnish with a few extra herb leaves for that final pop of freshness. Serve immediately and enjoy the crisp, vibrant flavors of your Spring Roll Salad!

Helpful Tips

• Chill for Extra Freshness: If time allows, chill the salad for 15–20 minutes before serving. The flavors meld beautifully, and the veggies stay crisp.
• Add Protein: For a more filling meal, top the salad with grilled shrimp, tofu, or shredded chicken.
• Make It a Wrap: Want to enjoy this salad in its traditional form? Use the ingredients to fill rice paper wrappers and serve with the dressing as a dipping sauce.
• Customize Your Veggies: Don’t have all the ingredients on hand? Use what you have! Shredded cabbage, bean sprouts, or snap peas work wonderfully too.

Details

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Tossed
• Cuisine: Asian-inspired
• Diet: Gluten-free, Vegetarian (with substitutions)

Notes

• This recipe is highly flexible—feel free to play around with the herbs and veggies based on what’s fresh and available.
• The dressing keeps well in the fridge for up to a week, so you can make it ahead of time and use it for other salads or as a dip.

Nutritional Information

(Approximate per serving)

• Calories: 180
• Protein: 3g
• Carbohydrates: 32g
• Fat: 5g
• Fiber: 3g

Frequently Asked Questions

1. Can I make this salad ahead of time?
Absolutely! You can prep the vegetables, herbs, and dressing in advance. Keep everything separate until you’re ready to serve, then toss them together for maximum freshness.

2. How do I store leftovers?
Store the salad in an airtight container in the fridge for up to 2 days. The rice noodles may absorb some of the dressing over time, so you might want to add a little extra dressing before serving.

3. What can I substitute for fish sauce?
If you’re keeping this salad vegetarian or vegan, simply replace the fish sauce with additional soy sauce or tamari. You can also use coconut aminos for a slightly sweeter flavor.

Related Recipes

If you loved this Spring Roll Salad, here are a few more fresh and flavorful dishes to try:

• Spring Roll Salad with Spicy Ginger Dressing
• Buffalo Chicken Salad

Conclusion

This Spring Roll Salad is a vibrant, healthy twist on the classic appetizer, delivering all the flavor with none of the rolling. Whether you’re preparing a quick meal for yourself or hosting a dinner party, this dish is guaranteed to impress with its fresh ingredients and tangy dressing. Give it a try—you might just find yourself making it on repeat!

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