Refreshing Spring Roll Salad Recipe: A Garden-Fresh Delight

Crisp and refreshing, this spring roll salad captures vibrant Vietnamese-inspired flavors that dance across your palate.

Delicate rice noodles intertwine with crunchy vegetables and herbs.

Fragrant mint leaves and cilantro add unexpected brightness to the dish.

Tender shrimp or tofu provide protein that makes the salad substantial and satisfying.

Zesty lime dressing brings a tangy punch that awakens every ingredient.

Light yet filling, these ingredients create a perfect balance of textures and tastes.

You’ll want to savor each colorful bite of this fresh and exciting meal.

Why Spring Roll Salad Feels Fresh, Fun, And Flavorful

• Craft a Quick Meal Sensation: Combines all the delightful flavors of spring rolls into a refreshing salad format, perfect for those craving a light yet satisfying dish.
• Boost Nutrition with Variety: Packed with protein from chicken and shrimp, crisp vegetables, and a zesty dressing that delivers a punch of balanced nutrients and exciting taste layers.
• Transform Leftovers into Magic: Ideal for repurposing extra proteins and vegetables, turning potential kitchen scraps into a restaurant-quality meal with minimal additional ingredients.
• Customize for Every Palate: Easily adaptable recipe that allows swapping proteins, adjusting spice levels, and accommodating dietary preferences without compromising the core flavor profile.

What Goes Into A Crisp Spring Roll Salad

• Lettuce: Provides a crisp and fresh foundation for the salad.
• Carrots: Adds a sweet and crunchy vegetable element to the dish.
• Cucumber: Contributes a cool and refreshing texture to the salad.

• Shredded Chicken, Cooked Shrimp: Offer lean protein and enhance the salad's heartiness.

• Rice Vinegar, Fish Sauce, Soy Sauce, Sesame Oil, Lime Juice, Honey: Create a complex and balanced dressing with sweet, tangy, and umami flavors.
• Garlic, Ginger: Provide aromatic and zesty undertones to the dressing.

• Mint Leaves, Cilantro: Add a burst of fresh herbal notes to the salad.
• Spring Roll Wrapper Strips, Peanuts: Bring a delightful crunch and nutty dimension to the final dish.

How To Toss Together This Easy Spring Roll Salad

Step 1: Prep The Base Greens

Grab a large mixing bowl and start by shredding crisp lettuce into delicate strips. Spread these strips evenly across the bottom of your bowl, creating a fresh green foundation for your salad.

Step 2: Layer Colorful Vegetables

• Julienned carrots
• Thinly sliced cucumber

These vibrant vegetables will create a beautiful and crunchy layer over the lettuce.

Step 3: Add Protein Power

• Shredded chicken
• Cooked shrimp

Distribute the proteins evenly to ensure each bite is packed with flavor.

Step 4: Whip Up The Zesty Dressing

• Rice vinegar
• Fish sauce
• Soy sauce
• Sesame oil
• Lime juice
• Honey
• Minced garlic
• Grated ginger

Whisk these ingredients until they create a harmonious, tangy blend.

Step 5: Dress And Toss

Drizzle the vibrant dressing over the salad. Gently toss everything together, ensuring each ingredient gets a delicious coating of the zesty mixture.

Step 6: Sprinkle Fresh Herbs

• Mint leaves
• Cilantro

These herbs will add a burst of freshness and aromatic complexity.

Step 7: Create Crunchy Topping

Heat a dry skillet and quickly toast spring roll wrapper strips until they turn golden and crispy. This should take about 2-3 minutes.

Step 8: Final Garnish

• Toasted spring roll wrapper strips
• Crushed peanuts

These will add an irresistible crunch to your dish.

Step 9: Chill And Serve

Let the salad rest in the refrigerator for 10 minutes. This allows the flavors to mingle and the dressing to fully absorb into the ingredients.

Enjoy your fresh, vibrant spring roll salad that’s bursting with flavor and texture!

Tips For Getting That Crunch In Your Spring Roll Salad

• Boost Flavor Depth: Toast nuts and wrapper strips just until golden to enhance their nutty, rich taste without burning.
• Prep Ahead Smartly: Chop vegetables and cook proteins in advance, storing separately to maintain crisp textures until serving time.
• Adjust Protein Options: Swap chicken and shrimp with tofu or tempeh for a vegetarian version, ensuring similar protein content and texture.
• Balance Dressing Intensity: Taste and adjust dressing components gradually, adding more acid or sweetness to match your preference.
• Keep Crunch Alive: Add crunchy elements like wrapper strips and peanuts just before serving to prevent sogginess and maintain optimal texture.

Fun Ways To Switch Up Your Spring Roll Salad Game

• Vietnamese Street Market Remix: Replace shrimp with grilled pork belly, add pickled daikon radish, and use nuoc cham as the dressing for an authentic street food flavor profile.
• Thai Herbal Explosion: Incorporate lemongrass, kaffir lime leaves, and Thai basil, swap chicken for grilled tofu, and add a spicy chili-lime dressing for a bold Southeast Asian experience.
• Vegetarian Garden Crunch: Substitute proteins with roasted edamame and crispy tofu, include julienned bell peppers, and create a miso-sesame dressing for a plant-based version bursting with texture.

Great Pairings For Spring Roll Salad Bowls

• Pair with Crisp White Wine: Select a light, refreshing Sauvignon Blanc or Pinot Grigio that complements the salad's bright, zesty flavors and cuts through the richness of the shrimp and chicken.
• Enhance with Vietnamese Iced Coffee: Brew strong Vietnamese coffee over ice with sweetened condensed milk to balance the salad's tangy dressing and provide a cool, creamy contrast to the crunchy vegetables.
• Match with Lemongrass Ginger Mocktail: Create a non-alcoholic drink using fresh lemongrass, ginger, lime juice, and sparkling water to echo the salad's herbal and citrus notes while offering a refreshing palate cleanser.

How To Store Spring Roll Salad Without Losing Texture

• Transfer leftover salad to an airtight container and store in the refrigerator for up to 2 days. Keep dressing separate to prevent soggy vegetables and maintain crisp texture.
• Store spring roll wrapper strips and crushed peanuts in separate sealed containers at room temperature to preserve their crunchiness. Add these toppings just before serving to maintain maximum crispness.
• Keep extra dressing in a sealed glass jar in the refrigerator for up to 5 days. Shake well before using, as natural ingredients may separate during storage.
• Chop vegetables and cook proteins a day in advance, storing them in separate containers. Combine ingredients and add dressing just before serving to ensure peak freshness and vibrant flavors.

Spring Roll Salad FAQs You’ll Want To Read

• What are the key flavor components in this salad?

The dressing combines rice vinegar, fish sauce, soy sauce, sesame oil, lime juice, honey, garlic, and ginger, creating a complex, tangy-sweet Asian-inspired flavor profile that balances the fresh vegetables and proteins.

• Can I make this salad ahead of time?

You can prepare the ingredients separately and assemble the salad just before serving to maintain the crispness of the vegetables and spring roll wrapper strips, ensuring the best texture and flavor.

• Is this salad considered a healthy option?

Yes, the salad is protein-rich with chicken and shrimp, packed with fresh vegetables, and uses a light dressing, making it a nutritious and balanced meal with low-calorie ingredients.

Spring Roll Salad Recipe

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4.7 from 39 reviews

• Total Time: 28 minutes
• Yield: 4 1x

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Description

Crisp Vietnamese spring roll salad delivers refreshing layers of herbs, vermicelli, and zesty protein. Delicate textures and bold flavors invite hungry diners to explore this light, satisfying meal with pure culinary delight.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups shredded chicken
• 1/2 cup cooked shrimp

Vegetables and Herbs:

• 2 cups shredded lettuce
• 1 cup julienned carrots
• 1/2 cup sliced cucumber
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro

Dressing and Additional Ingredients:

• 3 tbsp rice vinegar
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 1/4 cup crushed peanuts
• 2 tbsp lime juice
• 1 tbsp honey
• 1 clove minced garlic
• 1 tsp grated ginger
• 2 spring roll wrappers, cut into strips

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Instructions

1. Gather all ingredients and prepare a large mixing bowl for assembling the salad.
2. Shred the lettuce into thin, uniform strips and place as the base layer in the bowl.
3. Layer julienned carrots and sliced cucumber over the lettuce, creating a colorful vegetable foundation.
4. Add shredded chicken and cooked shrimp on top of the vegetable mixture, distributing evenly.
5. In a separate small bowl, whisk together rice vinegar, fish sauce, soy sauce, sesame oil, lime juice, honey, minced garlic, and grated ginger to create a vibrant dressing.
6. Pour the prepared dressing over the salad ingredients, gently tossing to ensure complete coating.
7. Sprinkle chopped mint leaves and cilantro across the salad for a fresh, aromatic touch.
8. Crisp the spring roll wrapper strips by briefly toasting in a dry skillet until golden and crunchy, about 2-3 minutes.
9. Scatter the toasted spring roll wrapper strips and crushed peanuts over the salad as a final garnish.
10. Chill for 10 minutes before serving to allow flavors to meld and dressing to absorb into the ingredients.

Notes

• Customize protein choices by swapping chicken and shrimp with tofu, tempeh, or plant-based alternatives for vegetarian and vegan diets.
• Toast wrapper strips carefully to prevent burning, watching skillet constantly and stirring frequently to achieve an even golden color.
• Prepare dressing ingredients separately and store in advance, allowing flavors to intensify and develop deeper complexity before mixing with salad components.
• Control salad temperature by serving immediately after chilling to maintain crisp vegetable texture and prevent soggy ingredients.

• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 290
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 60 mg