Spring Roll Salad with Peanut Sauce
If you love the flavors of Vietnamese summer rolls, this spring roll salad is spot on! All the fresh flavors of summer rolls — noodles, crisp veggies, fresh herbs, and a delicious peanut sauce — all come together in a simple, easy to make salad. No rolling needed! 🙂 This recipe is modeled after my Vietnamese mama’s summer rolls that I grew up with, but has now gone completely viral on TikTok and Instagram!
If you love this recipe, you’ll also love this ramen noodle salad, this crunchy Asian chicken salad, or this viral crispy rice salad! Need more?? Check out these 10 delicious Asian salad recipes!
Recipe Ingredients: Spring Roll Salad
For the dressing:
For the salad:
Ingredient Notes, Substitutions & Additions
Rice Noodles: I usually use thin rice noodles that I either buy on Amazon or at an Asian grocery store. Look for the words “thin rice noodles” or “rice sticks.” If you can’t find them, pad thai noodles can be substituted– they are sold in most chain grocery stores.
Hoisin: Hoisin sauce is a thick, sweet, and savory plum sauce and is now widely available at most chain grocery stores in the Asian section AND at even at Trader Joe’s! It adds depth and a little sweetness to the peanut sauce. If you can’t find it, you can leave it out or use a little brown sugar.
Peanut butter: Creamy peanut butter is what I always use! You’ll also need a bit of water to thin it out a bit.
Cabbage: Purple cabbage is the most “pretty” cabbage to use, but if you’re in a hurry, grab a bag of cole slaw mix.
Protein: This salad is hearty and delicious without added protein, but shrimp, chicken, and tofu made excellent additions. In fact, adding shrimp makes the salad taste exactly like a shrimp summer roll at a Vietnamese restaurant!
Spice: Make the peanut dressing spicy by adding a few teaspoons of sriracha sauce!
Expert Tips
- Cooking rice noodles: I have found many of the package directions on rice noodles call for way too much cooking time, leaving you with mushy noodles. At about the half way mark (TYPICALLY about 3-4 minutes but check the package), check your noodles for doneness and adjust cook time accordingly. Drain noodles. Rinse with cold water to stop the cooking and cool/dry completely.
- Cut the rice noodles: When the noodles are dry, I like to take kitchen scissors and snip them into shorter strands making the salad easier to eat.
- Storage: You can keep the undressed salad in the fridge for 3-4 days. Store any leftovers in an airtight container.
- Make ahead tip: You can make this salad a few days ahead of time and have it for meal prep. Just store the dressing and the salad separately to ensure freshness.
- Make it faster: Use cole slaw mix and/or pre-shredded carrots to cut out some chopping time 🙂
- Peanut dressing consistency: If your dressing seems a bit thick, keep adding a splash or two of water until you get your desired consistency.
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Thank you! ~ Casey
Spring Roll Salad with Peanut Sauce
Ingredients
For the peanut dressing
- 1/2 cup creamy peanut butter
- 1 tbsp hoisin sauce can substitute brown sugar
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1/4-1/2 cup water start with 1/4 cup and add until you reach your desired consistency.
For the salad
- 4 oz. thin rice noodles such as these from Amazon
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced you can also use cole slaw mix
- 1 cup carrot, grated or thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup peanuts, chopped (optional)
Instructions
- Cook the noodles: Cook the noodles according to package directions. Note: I have found many of the package directions on rice noodles call for too much cooking time. At about the halfway mark, check your noodles for doneness and adjust accordingly. Drain noodles. Rinse to stop the cooking and cool/dry completely. When the noodles are dry, I like to take kitchen scissors and snip them into shorter strands, making the salad easier to eat.
- Make the dressing: While the noodles are cooking, make the dressing. Whisk all dressing ingredients in a small bowl until very smooth. Start with ¼ cup of water and slowly add until you get a thin, pourable consistency.
- Finish: Add the cooled noodles to a large serving bowl, along with the veggies and herbs. Toss with the dressing and garnish with chopped peanuts.
This recipe was created to be a “deconstructed” version of my mom’s famous Vietnamese summer rolls! I know you’ll love it! XO ~ Casey