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Deconstructed Spring Roll Salad with Creamy Peanut Dressing

Close-up of a vibrant spring roll salad bowl topped with peanut sauce, mint, and crushed peanuts.
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This Deconstructed Spring Roll Salad captures all the fresh flavors of Vietnamese spring rolls without the effort of rolling. It features crisp vegetables, tender rice noodles, and a rich, creamy peanut sauce, making it a perfect light and healthy lunch or quick weeknight dinner.

Ingredients

Scale
  • 8 ounces rice vermicelli noodles
  • 1 cup cooked shrimp or cubed firm tofu (for protein)
  • 3 cups mixed greens or shredded lettuce
  • 1 large carrot, julienned
  • 1 medium cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped peanuts, for garnish
  • Optional: 1/4 cup shredded red cabbage
  • For the Creamy Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari (for gluten free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Cook the rice vermicelli noodles according to package directions. Drain them well and rinse with cold water to stop cooking and remove excess starch. Set aside.
  2. Prepare the Creamy Peanut Dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce (or tamari), rice vinegar, honey (or maple syrup), lime juice, ginger, garlic, and sriracha (if using). Whisk until the dressing is smooth and creamy. Add a little more water if you prefer a thinner consistency.
  3. Prepare the vegetables: Ensure your carrots, cucumber, and bell pepper are cut into thin strips or julienned.
  4. Assemble the salad bowls: Divide the cooked, cooled rice noodles among four large bowls. Top the noodles evenly with the mixed greens, julienned vegetables, and optional cabbage.
  5. Add protein: Arrange the cooked shrimp or tofu over the vegetables in each bowl.
  6. Garnish: Sprinkle the fresh mint and cilantro leaves over the top of each salad.
  7. Serve: Drizzle a generous amount of the Creamy Peanut Dressing over the salads just before serving. Sprinkle with chopped peanuts for crunch.

Notes

  • You can easily make this a gluten free spring roll salad by using tamari instead of soy sauce in the dressing.
  • This recipe is excellent for meal prep; store the dressing separately and combine everything just before eating to keep the vegetables crisp.
  • For a spicier dressing, increase the amount of sriracha or add a pinch of red pepper flakes.

Nutrition

Find it online: https://www.purecookingjoy.com/spring-roll-salad/

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