Print

The Ultimate No-Roll Spring Roll Salad with Creamy Peanut Sauce: Fresh, Crunchy, and Ready in 20 Minutes

A close-up of a fresh spring roll salad bowl featuring shrimp, rice noodles, shredded carrots, cucumbers, and peanut sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Get all the fresh flavor of Vietnamese summer rolls without the rolling work. This deconstructed spring roll salad bowl is packed with crisp vegetables, tender rice noodles, and a rich, creamy peanut dressing. It is a healthy Asian salad idea perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale
  • 8 ounces rice vermicelli noodles
  • 1 cup cooked shrimp, peeled and deveined (or 8 ounces firm tofu, cubed)
  • 3 cups mixed greens or butter lettuce, torn
  • 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
  • 12 small rice paper wrappers (optional, for crunch)
  • 1 tablespoon vegetable oil (for tofu, if using)
  • **For the Creamy Peanut Dressing:**
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce (use 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. Set aside.
  2. If using tofu, heat the vegetable oil in a skillet over medium-high heat. Cook the tofu cubes until golden brown on all sides, about 6 to 8 minutes. Drain on paper towels.
  3. Prepare the rice paper wrappers for crunch: Briefly dip each wrapper in warm water for about 5 seconds, then immediately lay flat on a cutting board. Let them dry for 2 minutes until slightly stiff but pliable. Cut the softened wrappers into small, irregular chip-like pieces.
  4. Make the creamy peanut dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, lime juice, ginger, garlic, and sriracha until smooth. Add more warm water, one teaspoon at a time, until you reach your desired drizzling consistency.
  5. Assemble the salad bowls: Divide the cooled rice noodles among four large bowls. Arrange the mixed greens, carrots, cucumber, red bell pepper, shrimp (or tofu), mint, and cilantro over the noodles.
  6. Top each bowl generously with the creamy peanut dressing. Sprinkle with chopped peanuts and the optional rice paper chips for added texture. Serve this easy weeknight salad immediately.

Notes

  • For a gluten free spring roll salad, make sure you use tamari instead of soy sauce in the dressing.
  • If you prefer a different flavor profile, substitute the peanut dressing with a spicy ginger dressing made with lime juice, sesame oil, and grated ginger.
  • This recipe works well for meal prep; store the dressing separately and assemble the bowls just before eating to keep the vegetables crisp.

Nutrition

Find it online: https://cravybite.link/spring-roll-salad-20-minute-bowl/