Spring Roll Salad with Peanut Sauce

There's something truly irresistible about the vibrant crunch of fresh veggies paired with a rich, creamy peanut sauce. Every bite of this Spring Roll Salad with Peanut Sauce bursts with flavor and texture, offering a lighter twist on the beloved classic spring roll.

I first created this salad on a hot summer afternoon, craving the flavors of Vietnamese spring rolls without the effort of rolling them up. Since then, it has become a staple at family lunches and quick weeknight dinners, delivering both freshness and comfort in every forkful. Let’s dive into why you’ll fall in love with this easy, colorful recipe.

Why You'll Love This Spring Roll Salad with Peanut Sauce

Get ready to add a new favorite to your rotation. This Spring Roll Salad with Peanut Sauce isn’t just delicious—it’s a total game-changer for busy home cooks and food lovers alike.

First and foremost, it’s incredibly quick and easy to prepare. Unlike traditional spring rolls that require careful rolling, this deconstructed version comes together in just 20 minutes. Chop, toss, drizzle, and you’re ready to eat—perfect for hectic weekdays or lazy weekends.

The fresh, vibrant ingredients not only taste amazing but also pack a nutritional punch. Crisp vegetables, protein-rich tofu or shrimp, and a homemade peanut sauce create a well-balanced meal that feels indulgent without weighing you down.

Budget-friendly is another major win. Most of the ingredients are simple, affordable staples you can find at any grocery store. Plus, it’s a fantastic way to use up leftover veggies sitting in your fridge.

Versatility is where this salad truly shines. You can easily swap in different proteins, adjust the spice level, or use whatever vegetables you have on hand. It’s endlessly customizable, making it a hit with picky eaters and adventurous foodies alike.

This salad has quickly earned a permanent spot on our weekly meal plan. With its fresh flavors and easy prep, it’s a recipe you’ll find yourself coming back to again and again.

Ingredients Notes

The beauty of this Spring Roll Salad with Peanut Sauce lies in its vibrant, simple ingredients. Each one contributes a unique texture and flavor that brings the dish to life.

Romaine lettuce serves as the hearty, crunchy base. Its crisp texture holds up well against the creamy dressing and other ingredients. If you prefer, you can also use mixed greens or shredded cabbage for added variety.

Rice noodles add a satisfying, slightly chewy texture that mimics the feel of traditional spring rolls. Thin vermicelli rice noodles work best, cooking quickly and blending seamlessly with the other components.

Fresh vegetables like shredded carrots, thinly sliced red bell peppers, cucumber ribbons, and bean sprouts create a colorful, nutrient-dense medley. Their bright, crisp flavors are essential for that signature spring roll experience.

Protein options give this salad its staying power. I often use pan-seared shrimp or baked tofu, but grilled chicken or even leftover rotisserie chicken work beautifully. Each option adds a different twist while keeping the salad hearty and filling.

The peanut sauce is the star of the show. Made with creamy peanut butter, soy sauce, lime juice, honey, garlic, and a touch of sriracha, it delivers a perfect balance of sweet, salty, tangy, and spicy. A splash of warm water thins it to your desired consistency, making it ideal for drizzling or tossing.

For this recipe, no special equipment is required beyond a good knife, a large mixing bowl, and a small whisk for the sauce. A julienne peeler or mandoline can make prepping the vegetables even faster.

How To Make This Spring Roll Salad with Peanut Sauce

Making this vibrant Spring Roll Salad with Peanut Sauce is wonderfully simple. Follow along, and you’ll have a stunning meal ready in no time.

Start by bringing a medium pot of water to a boil. Add your rice noodles and cook according to package directions—typically about 3 to 5 minutes. Once tender, drain and rinse them under cold water to stop the cooking and prevent sticking.

While the noodles cook, prepare your protein. If you’re using shrimp, quickly sauté them in a bit of oil until pink and opaque, about 2-3 minutes per side. For tofu, cube and pan-fry until golden and crispy on all sides. Set the cooked protein aside to cool slightly.

Next, focus on your vegetables. Thinly slice the red bell peppers, shred the carrots, peel and slice the cucumber into ribbons, and rinse the bean sprouts. If you’re using herbs like cilantro, mint, or Thai basil, give them a rough chop as well for a burst of fresh flavor.

Now, make the peanut sauce. In a small bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey, minced garlic, and sriracha. Gradually add warm water until the sauce reaches a pourable consistency. Taste and adjust seasoning as desired—add more lime for brightness or sriracha for extra heat.

In a large bowl, combine the cooled noodles, chopped lettuce, vegetables, and protein. Drizzle the peanut sauce over the top and gently toss everything together until well coated. You can also serve the sauce on the side if you prefer.

From start to finish, this entire dish comes together in under 30 minutes. The result is a colorful, flavor-packed salad that’s both satisfying and refreshingly light.

Storage Options

One of the best things about this salad is how well it holds up for leftovers, with just a few simple storage tips.

If you anticipate having leftovers, store the salad components and peanut sauce separately. Keep the salad mix in an airtight container in the fridge, where it will stay crisp for up to 3 days.

The peanut sauce can be stored in a small jar or airtight container in the refrigerator for up to a week. Give it a good stir or a quick whisk before using, as it may thicken slightly when chilled.

If the salad has already been dressed, it’s best enjoyed within 24 hours to maintain the best texture and flavor. After that, the veggies may start to wilt and release moisture.

For reheating protein like shrimp or tofu, a quick warm-up in the microwave or a skillet is all you need. Avoid overheating to prevent the proteins from drying out.

Variations and Substitutions

One of the joys of this Spring Roll Salad with Peanut Sauce is how easily it adapts to your preferences and pantry.

For a vegetarian version, simply use tofu or tempeh in place of shrimp or chicken. Both absorb the flavors beautifully and add a satisfying protein boost.

If you’re looking for a low-carb option, substitute the rice noodles with spiralized zucchini or shirataki noodles. You’ll still get the satisfying texture without the extra carbs.

Those who enjoy a bit of heat can add spicy elements like extra sriracha, sliced Thai chilies, or a sprinkle of crushed red pepper flakes directly into the salad or sauce.

For a nut-free version, swap out the peanut butter for sunflower seed butter or tahini. The sauce remains creamy and flavorful, making it safe for those with nut allergies.

You can also experiment with different vegetables depending on what’s in season or in your fridge. Snap peas, shredded purple cabbage, radishes, or avocado all make excellent additions.

Feel free to play around with ingredients and make this recipe your own. With so many possible variations, you’ll never tire of this fresh, flavorful salad.

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