Spring roll salad takes me back to a warm evening when I was craving something light yet flavorful. I didn’t want to fuss with wrapping traditional spring rolls, so I tossed all the fresh ingredients into a bowl, and it turned out better than I expected.

Since then, this salad has become my go-to for a quick, refreshing meal. With grilled shrimp, crisp vegetables, herbs, and a tangy dressing over rice noodles, it’s like enjoying a deconstructed spring roll that’s even easier to prepare.

Ingredients

Here’s what I use for this recipe, and you can add or swap ingredients to your liking!

Rice noodles – The light and chewy base that holds everything together.
Shrimp – Grilled for smoky flavor and juicy texture.
Carrots – Fresh and crunchy, adding color and sweetness.
Cucumbers – Cool and crisp, perfect for balance.
Red bell pepper – Sweet and vibrant for extra crunch.
Fresh herbs (mint and cilantro) – Bright and aromatic, giving the salad a signature spring roll taste.
Crushed peanuts – Adds nutty crunch to every bite.
Lime dressing – Tangy and refreshing, tying all the flavors together.

Tools You’ll Need

Grill pan – To cook the shrimp with charred lines.
Pot – For boiling the rice noodles.
Knife – To slice vegetables thinly.
Cutting board – Keeps your prep organized.
Mixing bowl – For tossing noodles and dressing.

Instructions

Step 1:

I start by cooking the rice noodles according to the package instructions, then rinse them under cold water to keep them from sticking.

Step 2:

I season the shrimp lightly and grill them until pink and slightly charred.

Step 3:

I slice cucumbers, carrots, and red bell peppers into thin strips for a fresh crunch.

Step 4:

I prepare the lime dressing by whisking lime juice, fish sauce, a bit of sugar, and minced garlic until combined.

Step 5:

I arrange the noodles on a plate, topping them with grilled shrimp, vegetables, and fresh herbs.

Step 6:

I drizzle the dressing over the salad and sprinkle with crushed peanuts before serving.

Tips

I love adding a splash of sriracha to the dressing for a spicy kick. You can also use chicken or tofu as a protein alternative.

Ways to Serve

This spring roll salad is perfect as a light lunch or dinner. It’s also great for meal prep since the components can be stored separately and assembled when ready to eat.

Frequently Asked Questions

Can I use pre-cooked shrimp?

Yes, just warm them up slightly or serve cold if you prefer.

Can I make this salad ahead of time?

Prepare the ingredients in advance but add the dressing only right before serving.

What other toppings can I add?

Try bean sprouts, avocado, or even crispy wonton strips for extra texture.

See You in the Kitchen

I hope you try this spring roll salad and enjoy its fresh, vibrant flavors! It’s a simple yet delicious way to enjoy all the best parts of a spring roll in salad form.

Happy Cooking!