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Spring Roll Salad is one of my favourite things to make (and eat) in the summertime. It’s light, fresh, healthy, and loaded with a drinkable peanut ginger dressing that might change your life.
If you are looking for a light and refreshing summer salad, look no further. This recipe has all of the delicious flavours and textures of a traditional spring roll, minus the rice paper. Let’s be honest, the hardest part of making spring rolls, is definitely the rolling and this recipe removes that step while still giving you all of that delicious flavour. It’s an awesome recipe to bring to your next backyard bbq, or to make as a healthy and quick dinner.
Looking for more salad recipes?
Down below I will share a few other salad recipes I have right here on my blog that I think you will love:
- Orzo Pasta Salad
- Mediterranean Quinoa Salad
- Spring Roll Salad
- Buffalo Chicken Caesar Salad
- Brussels Sprouts Caesar Salad
- Pan Fried Steak Caesar Salad
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Spring Roll Salad. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
For the dressing:
- olive oil
- peanut butter
- soy sauce
- rice vinegar
- sriracha
- honey
- lime
- garlic
- ginger
For the salad:
- Vermicelli noodles
- purple cabbage
- cucumbers
- carrots
- jalapeño
- avocado
- green onions
- cilantro
- fresh mint
- peanuts
- shrimp
Tips before getting started
- If you are not a shrimp fan feel free to use chicken, beef, or tofu – I’ve used them all, and they all work incredible in this recipe.
- If you are just looking for a peanut dressing and choose just to make the dressing and not the salad, this dressing serves as a great marinade for grilled chicken or shrimp. Marinate it for at least 1 hour with whatever meat you are using and prepare your protein how you love it.
Substitutions & FAQ’s
What other types of noodles can I use in this recipe?
When I first posted this recipe onto my Instagram and TikTok, I got asked a lot about the vermicelli noodles and if this salad would taste good if you chose a different noodle (spaghetti, capellini). The short answer is, probably. If you don’t have vermicelli I would say go for it, but the vermicelli keeps this salad more of an authentic spring roll vibe and keeps it nice and light so I would recommend purchasing them for this recipe.
Storing instructions
Keep the salad in an airtight container and this will keep fresh in your fridge for up to 4 days.
Did you like this recipe?
If you enjoyed my Spring Roll Salad recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Watch the recipe video
Watch the recipe video on Instagram
Spring Roll Salad
Ingredients
Peanut Dressing Ingredients:
- 1 tbsp olive oil
- 1½ tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 garlic cloves, minced
- 1 tbsp fresh grated ginger, minced
- 1/3 cup peanut butter, smooth
- 1 tsp sriracha, or hot sauce of choice
- 1 tbsp honey
- 1/2 lime, juiced
- 1 or 2 tbsp water to thin, or extra lime
Shrimp Ingredients:
- 1 lb shrimp, shells removed, pat to dry
- 1 tbsp olive oil, to fry the shrimp
- salt and pepper
Salad Ingredients
- 100 grams vermicelli noodles
- 1½ cups purple cabbage, shredded
- 2 mini 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
Instructions
- Grab a medium size frying pan, add the olive oil and and pan fry the shrimp on medium heat for 1-2 minutes per side. Season with salt and pepper and set aside to cool while you prepare the salad and dressing.
- Prepare the vermicelli noodles according to package instructions.Set aside until ready to use.
- Prepare the peanut dressing by adding everything to a small bowl and whisk well, adding extra lime juice or water to thin out slightly, to achieve the perfect consistency.
- Assemble the salad ingredients in a large serving bowl, starting with the vermicelli noodles followed by all other ingredients.Top with shrimp and the creamy peanut dressing. Mix well and enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this for dinner last night and OMG! Not only did I love it my 4 yr old is having me make it for lunch today. Chefs kiss
That is so awesome. Thanks so much for sharing this review with me Val!
Wow! I can’t say enough good things about this recipe.
One of my new favorites 🙂
Perfect for the summer and so fresh!
Hi Kaitlyn, thank you so much for this review and I am so happy you liked it! It’s one of my favs too.
This salad is exceptional. Easy enough to cook for week night dinner and it is my good to salad to impress the dinner guest. And I have used the dressing on just noodles and my kid loved it.
Hey Christy- thank you so much for this review!! Such a good idea to use the dressing on noodles!
Love this, was the perfect refreshing salad to eat after days of heavy holiday eating!
I am obsessed with this recipe! I have made it for meal preps 4 times over the past 5 weeks and shared it with my fitness groups to try! So good
So fresh and delicious! I’ll definitely be making this again.
Hi Christina, thanks for leaving a review! So happy you liked the recipe!
This was absolutely delicious! I am betting the leftovers are even better now that everything had a chance to sit overnight in the fridge. The only comment/addendum is that if you have everything already chopped and in the fridge I would say the 20 minutes to prepare is fair. I didn’t so it took me about an hour and a half to put this together.
Made this for supper tonight for my husband and I and it was delicious. Will definitely be making this again. Such a refreshing summer salad.
Hi Debbie! So happy you enjoyed it! And thank you for leaving a review!
I’ve tried lots of different Thai noodle salads and this one is my final keeper. No need to try anything new this is best! I didn’t have shrimp so I fried chicken tenders instead and took them up and threw them in, otherwise followed it exactly. Thanks for sharing your recipe, so good:)
Awesome and like a party in your mouth and easy to make will definitely make this a staple in our house. Thanks Sammymontgoms!
This salad!!!! Don’t skip the peanut sauce, it’s the best part!! This is the perfect effortless summer lunch or dinner! I cooked a batch of vermicelli in advance and chopped all my veggies so I could have it for lunch at work this week. So easy to prep!! I topped it with chili crunch oil. So so good.
Hi! Awe, thank you so much for leaving a review! This is one of my favourite salads too! Thank for making it! – Sammy
Delicious salad!