Name: Spring Roll Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 250 g rice vermicelli noodles; 2 Lebanese cucumbers; 1 large carrot; 1/4 purple cabbage; 1/4 iceberg lettuce; 3 green onions; 1 cup coriander leaves; 1 cup mint or Thai basil leaves; 1/2 cup peanuts; 20 cooked prawns; Juice of 1 lime; Sea salt; Black pepper; 1/2 cup smooth peanut butter; 1/4 cup lime juice; 3 tablespoons sweet chili sauce; 2 tablespoons tamari or coconut aminos; 2 tablespoons fresh ginger; 2 garlic cloves; Hot water; Sesame oil

Jump to Recipe

Spring Roll Salad is the kind of meal that brings all the vibrant flavors of a rice paper roll into one generous bowl, without the rolling, wrapping, or waiting. This version combines crisp vegetables, tender rice noodles, ocean-fresh prawns, and a creamy peanut dressing that ties everything together. Light yet filling, this Spring Roll Salad works beautifully for lunch, dinner, or make-ahead meals. It delivers bold texture, balanced flavor, and a satisfying crunch in every bite while staying naturally gluten-free and dairy-free.

Story

This Spring Roll Salad was inspired by the classic Vietnamese rice paper rolls I used to order whenever I wanted something fresh but filling. I loved the contrast between cool herbs, crunchy vegetables, soft noodles, and rich peanut sauce, yet rolling them at home always felt time-consuming. Turning those same elements into a Spring Roll Salad solved the problem instantly. Everything stays familiar, from the prawns to the herbs, but preparation feels relaxed and practical. Over time, this Spring Roll Salad became my go-to when I wanted a reliable dish that worked for guests, weekday meals, and meal prep. The flavors stay bright, the textures stay interesting, and the salad always feels complete rather than like a side.

Ingredients

250 g rice vermicelli noodles, gluten-free
2 Lebanese cucumbers, sliced into sticks
1 large carrot, grated or thinly sliced
¼ purple cabbage, finely shredded
¼ iceberg lettuce, thinly sliced
3 green onions, thinly sliced
1 cup fresh coriander leaves
1 cup mint or Thai basil leaves
½ cup peanuts, roughly chopped
20 cooked prawns, peeled and deveined
Juice of 1 lime
1 teaspoon sea salt
½ teaspoon black pepper

Peanut Dressing

½ cup smooth peanut butter
¼ cup fresh lime juice
3 tablespoons sweet chili sauce, gluten-free
2 tablespoons tamari or coconut aminos, gluten-free
2 tablespoons fresh ginger, grated
2 garlic cloves, minced
2–3 tablespoons hot water
Optional: 1 tablespoon sesame oil

Step-by-Step Instructions

Preparing the Ingredients

Start by soaking the rice vermicelli noodles in boiling water for five to eight minutes, following the packet directions. Once soft, rinse them under cold water, drain well, and set aside. While the noodles rest, slice the cucumbers into thin sticks, grate or finely slice the carrot, and shred the cabbage. Wash and dry the lettuce, herbs, and green onions so everything stays crisp and clean.

Cooking Instructions

Combine all the peanut dressing ingredients in a jar or bowl. Shake or whisk until smooth, adding hot water gradually to reach a pourable consistency. Taste and adjust seasoning if needed. Slice the cooked prawns into bite-sized pieces, then toss them with fresh lime juice, salt, and pepper. Add noodles, vegetables, herbs, peanuts, and prawns to a large bowl. Drizzle over the dressing and gently toss until evenly coated.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid over-soaking the noodles, as they turn mushy quickly. Keep vegetables thinly sliced so each bite feels balanced rather than bulky. Add peanuts just before serving so they stay crunchy and fresh.

Pro Tips for Better Flavor

Let the dressing sit for five minutes before tossing so the ginger and garlic mellow slightly. For variety, swap prawns with shredded chicken or tofu to suit different preferences. This Peanut Dressing Salad also works well with extra herbs for a more aromatic finish.

Serving and Storage

How to Serve

Serve this salad chilled or at room temperature in wide bowls so the ingredients spread evenly. It pairs well with extra lime wedges and a sprinkle of peanuts. This Asian Vegetable Salad works well as a main dish or as part of a shared table.

How to Store Leftovers

Store all components separately in airtight containers for up to three days. Keep the dressing in a sealed jar and bring it to room temperature before using. This approach keeps the Rice Paper Salad fresh and textured.

Conclusion

This Spring Roll Salad delivers everything people love about classic rice paper rolls with far less effort. Fresh vegetables, tender noodles, and creamy dressing come together in a way that feels practical yet satisfying. Whether served fresh or packed for later, it remains a reliable favorite that fits easily into everyday cooking.

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Frequently Asked Questions

Can I make this salad vegetarian?

Yes, simply replace the prawns with tofu or extra vegetables. The salad remains filling and balanced, making it an excellent Gluten Free Salad option for different diets.

Is the peanut dressing spicy?

The dressing has mild heat from sweet chili sauce, but you can reduce or increase it based on preference without changing the texture.

Can this salad be prepared ahead of time?

Absolutely. Prep all components in advance and assemble just before serving to keep everything crisp and vibrant.