Name: Spring Roll Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tbsp olive oil (to fry the shrimp); 1 lb shrimp (shells removed, pat to dry); Salt and pepper (to taste); 1 tbsp olive oil; 1½ tbsp soy sauce; 1 tbsp rice wine vinegar; 1/3 cup peanut butter (smooth); 1 tbsp honey; 1 tsp sriracha (or hot sauce of choice); 2 garlic cloves (minced); 1 tbsp ginger (minced); 1/2 lime (juiced); 1 or 2 tbsp water to thin (or extra lime); 100 grams vermicelli noodles (cooked); 1½ cups purple cabbage (shredded); 1 cup cucumbers (chopped); 2 carrots (shredded); 1 jalapeño (chopped); 1 avocado (chopped); 1/4 cup green onions (chopped); 1/4 cup fresh cilantro (chopped); 1/4 cup fresh mint (chopped); Peanuts (optional for topping)

Jump to Recipe· 4.1 from 3 reviews

I am so excited to share this fresh and vibrant Spring Roll Salad Recipe that has become one of my absolute favorites for a light yet satisfying meal. Combining crisp veggies, tender shrimp, and a creamy, tangy peanut dressing, it’s the perfect medley of textures and flavors that remind me of classic spring rolls but in a delightful salad form. Whether I’m craving something refreshing after a busy day or entertaining friends, this recipe never fails to impress and brighten the table.

Why You’ll Love This Spring Roll Salad Recipe

What really makes this Spring Roll Salad Recipe stand out for me is the way the flavors come together with such harmony. The shrimp is perfectly pan-fried, bringing a subtle sweetness and tender bite, while the peanut dressing adds a rich, slightly spicy creaminess that ties all the fresh, crunchy vegetables together beautifully. I love the zing from lime juice and the gentle heat from sriracha, which makes every forkful exciting but never overpowering.

Also, I appreciate how straightforward this recipe is. It doesn’t require hours in the kitchen or complicated prep—just a bit of chopping, cooking the shrimp and vermicelli, and a quick whisk of the dressing. It’s ideal for weeknights or when I want something a little special but effortless. Plus, it’s so versatile for occasions like lunch with friends, casual dinner parties, or even meal prep for the week ahead. This salad always feels fresh, fun, and a little adventurous on the palate, which makes it one of my go-to dishes!

Ingredients You’ll Need

The image shows nine small white bowls arranged on a white marbled surface, each filled with different fresh ingredients. At the center front, there is a bowl full of thin white noodles. To its right, a bowl contains light pink small shrimp. Next to the shrimp bowl on the right edge is a white bowl holding chopped green herbs. In front and to the left of that, a clear glass bowl holds tan roasted peanuts. At the front left, a blue-white patterned bowl is filled with bright orange shredded carrots. Behind that, a white bowl has fresh green mint leaves. To the left and slightly behind the noodle bowl, a small white bowl contains chopped green onions. Behind it, a blue patterned bowl is filled with chopped white and light green cabbage. Next to that, another white bowl is filled with shredded purple cabbage. Behind the purple cabbage bowl, a white bowl holds white bean sprouts. All bowls and ingredients are vividly colored and neatly arranged. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are delightfully simple and essential, each bringing unique textures and flavors that make this dish pop. From crisp cabbage to creamy avocado and spicy jalapeño, the mix is as colorful as it is tasty.

Olive oil: Used for frying the shrimp to a perfect golden finish.
Shrimp: Fresh or thawed, peeled and dried, providing a tender, protein-packed star ingredient.
Salt and pepper: Essential for seasoning the shrimp, enhancing their natural sweetness.
Soy sauce: Adds a savory depth to the peanut dressing.
Rice wine vinegar: Provides bright acidity to balance the rich peanut butter.
Peanut butter (smooth): Creates that creamy, nutty dressing base with delightful richness.
Honey: Just a touch of sweetness to round out the flavors.
Sriracha or hot sauce: Brings a gentle kick for those who like a little heat.
Garlic and ginger (minced): Both add aromatic brightness and warmth to the dressing.
Lime juice: Injects fresh citrus zing for perfect tang.
Water: Used to thin the dressing as needed for the perfect consistency.
Vermicelli noodles: Cooked and cooled, they introduce a light, chewy texture to the salad.
Purple cabbage: Shredded for crunch and vibrant color.
Cucumbers: Chopped to add cool freshness.
Carrots: Shredded for sweetness and a playful crunch.
Jalapeño: Chopped for an optional spicy punch.
Avocado: Chopped for creamy richness that balances the spice and acidity.
Green onions: Chopped to bring mild onion freshness.
Cilantro and mint: Fresh herbs that lift the salad with fragrant notes.
Peanuts: Optional topping that adds extra crunch and nuttiness.

Directions

Step 1: Begin by thawing the shrimp if frozen—running them under cold water speeds this up nicely. Peel the shrimp, removing tails, and pat them dry carefully with paper towels to ensure they fry up golden and not soggy.

Step 2: Heat a tablespoon of olive oil in a medium frying pan over medium heat. Add shrimp in a single layer and cook for 1-2 minutes on each side. You’ll see them turn from translucent gray to a beautiful opaque pinkish-white. Season generously with salt and pepper, then remove to a plate to cool while you prep the rest.

Step 3: Cook the vermicelli noodles following package instructions—usually a quick soak in hot water until tender. Drain thoroughly and set aside so they don’t clump.

Step 4: Whisk together the soy sauce, rice wine vinegar, peanut butter, honey, sriracha, minced garlic, minced ginger, lime juice, and water in a small bowl. Adjust the water or extra lime juice until the dressing is silky and pourable but still thick enough to cling to the salad ingredients.

Step 5: In a large serving bowl, combine the cooked vermicelli noodles, purple cabbage, cucumbers, carrots, jalapeño, avocado, green onions, cilantro, and mint. Gently toss in the cooled shrimp.

Step 6: Drizzle the peanut dressing generously over the salad and toss everything together until evenly coated and vibrant with color.

Step 7: Garnish with chopped peanuts if you like an added crunch, and serve immediately for the freshest experience.

Servings and Timing

This Spring Roll Salad Recipe makes about 4 generous servings, perfect for a family dinner or sharing with friends. Prep time is roughly 15 minutes, especially if you multitask by cooking the vermicelli while frying shrimp. Cooking the shrimp takes an additional 5 minutes, and assembling the salad and dressing will take another 10 minutes or so. Altogether, you’re looking at about 30 minutes from start to finish, with no resting or cooling time necessary except for letting the shrimp cool briefly before mixing.

How to Serve This Spring Roll Salad Recipe

The image shows a close-up of a wooden bowl filled with a fresh shrimp salad. In the center, there is a layer of pink and white shrimp stacked neatly. Surrounding the shrimp are layers of thinly sliced cucumber rounds on the right, light green avocado slices slightly fanned out above the shrimp, halved red and yellow cherry tomatoes on the bottom left, and purple shredded cabbage on the bottom right. On the top left, there are thin carrot slices in orange and purple colors alongside green snap peas. The salad is garnished with chopped nuts scattered on top, and fresh green mint leaves are placed near the cabbage. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature—either way the flavors shine through beautifully. For a casual dinner, I’ll plate it in shallow bowls to showcase the colorful veggies and herbs, and sprinkle extra peanuts on top for visual appeal and crunch. It’s fantastic alongside steamed jasmine rice or even crispy spring rolls if you want to double down on that Vietnamese-inspired vibe.

When I’m hosting, I like to pair this dish with light, crisp beverages like a chilled Riesling or a sparkling rosé. For a non-alcoholic option, iced green tea with a splash of lime complements the peanut dressing’s richness wonderfully. The salad’s fresh and vibrant nature makes it a standout for potlucks, outdoor barbecues, or light lunches where you want something nourishing yet exciting. Portion-wise, I usually serve about one heaping cup per person as a main course or smaller forks for a refreshing side.

Presentation-wise, using a large glass bowl helps show off the layers of colorful shredded cabbage, orange carrots, green herbs, and pink shrimp—don’t forget to mix gently before serving so the dressing coats everything evenly but none of the ingredients get bruised. If you want to dress it up even more, garnish with extra lime wedges and fresh herbs on the side. It’s as beautiful as it is delicious!

Variations

I find this Spring Roll Salad Recipe to be wonderfully adaptable. If you want to switch up the protein, grilled chicken or tofu cubes work really well and soak up the peanut dressing beautifully. For a vegan version, simply substitute shrimp with marinated, pan-fried tofu or tempeh and make sure your soy sauce is gluten-free if needed.

Feel free to adjust the heat level by swapping out jalapeño for milder peppers or increasing sriracha for those who love a spicy kick. You can also change the nut butter—almond butter adds a different but just as delicious flavor twist, though peanut is definitely my favorite for its classic pairing with soy and lime.

If you’re short on time, use pre-cooked shrimp or even canned cooked shrimp, peeled and drained. Another fun twist is to make a lettuce wrap version, serving the salad in crisp lettuce leaves for a fresh handheld bite. I’ve even swapped vermicelli for spiralized zucchini noodles for a lower-carb option, which I think gives it a lovely garden-fresh vibe.

Storage and Reheating

Storing Leftovers

I usually store leftover Spring Roll Salad in an airtight container in the refrigerator to keep everything crisp and fresh. Since the dressing can make the veggies soggy over time, I recommend keeping any extra dressing separate if you anticipate leftovers. Stored properly, the salad will stay fresh for up to 2 days, but I always prefer to enjoy it the day made for best texture.

Freezing

This salad is best enjoyed fresh and doesn’t freeze well because of the fresh vegetables and delicate herbs, which become limp and lose their texture after thawing. I wouldn’t recommend freezing the assembled salad, but if you want to prep ingredients in advance, you could freeze cooked shrimp separately and thaw when ready to mix.

Reheating

I don’t typically reheat this salad since it’s meant to be served chilled or at room temperature. If you want warm shrimp, reheat them gently in a pan or microwave and then toss with fresh veggies and dressing. Avoid reheating after the salad is fully combined, as the texture and freshness of the veggies won’t hold up well.

FAQs

Can I make this Spring Roll Salad Recipe ahead of time?

You can prepare the ingredients like shrimp, noodles, and dressing a few hours ahead of time, but I recommend assembling the salad just before serving to keep the vegetables crisp and fresh.

What can I substitute for vermicelli noodles?

If you don’t have vermicelli, rice noodles, spiralized zucchini, or even thinly sliced cucumber can be great alternatives depending on your preference.

Is this salad suitable for gluten-free diets?

Absolutely! Just be sure to use gluten-free soy sauce or tamari and check any other ingredients like hot sauce to ensure they don’t contain gluten.

Can I make the peanut dressing less spicy?

Definitely. You can reduce or omit the sriracha or hot sauce if you prefer a milder flavor, or use a milder chili sauce to keep some heat without overwhelming the dish.

How long will the salad keep after tossing with dressing?

Once tossed with the peanut dressing, I recommend eating the salad within a few hours for the best texture. The vegetables tend to release moisture, which can make the salad soggy if stored for too long.

Conclusion

I hope you feel inspired to try this Spring Roll Salad Recipe soon because it truly is a joyful dish to make and share. The burst of fresh flavors, the creamy peanut dressing, and that perfect balance of textures make it a recipe I come back to again and again. It’s light yet satisfying, easy but impressive—perfect for any meal where you want to feel refreshed and delighted with every bite. Give it a go and let me know how it brightens your table!