Spring Roll Salad Recipe

Meet your new obsession: Spring Roll Salad! This vibrant bowl captures everything you love about fresh Vietnamese spring rolls—the crunch, the herbs, the bold salty-sour-sweet flavors—and tosses it all together in under 30 minutes. It’s light but satisfying, endlessly customizable, and every bite feels like a mini celebration of colorful veggies and craveable noodles.

Ingredients You’ll Need

You’ll be amazed at how just a handful of colorful, crunchy ingredients come together to create Spring Roll Salad magic! Each one plays a part—think noodles for stretch and chew, veggies for freshness and snap, tofu for protein, and a punchy dressing to bring it all together.

• Rice noodles: Vermicelli-style rice sticks (like Dynasty Maifun) are best for recreating those “spring roll” vibes. They’re light, slippery, and soak up the dressing beautifully.
• Green cabbage & purple cabbage: Thin shreds of both add color, crunch, and a slightly peppery flavor base for the salad.
• Red bell pepper: Sliced thin for sweet juiciness and a pop of vibrant red.
• Carrots: Julienned for crunch—use a julienne peeler or box grater if you don’t want to slice by hand!
• Cucumber: Cool, refreshing, and balances the deeper flavors of the other veggies.
• Red onion: Adds a tangy, zippy bite. Slice extra thin if you’re sensitive to raw onion.
• Fresh cilantro & mint: These herbs are essential for that “spring roll” flavor—don’t skip them if you can help it!
• Firm tofu: Pan-fried until golden for savory chew and plant-based protein.
• Olive oil: Used for crisping up the tofu—use your favorite neutral oil if preferred.
• Soy sauce: Infuses tofu with umami, and you’ll use it (or vegan fish sauce) in the dressing too.
• Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots: Optional but HIGHLY recommended for extra crunch and flavor on top.
• Fresh lime juice: A finishing squeeze lifts every flavor—don’t underestimate its impact!
• For the Dressing: Vegan fish sauce (or soy sauce + lime), sugar, rice vinegar, garlic, ginger, sambal oelek/chili garlic sauce, and fresh lime juice create a perfectly balanced, zingy dressing that ties the entire salad together.

Variations

The best thing about Spring Roll Salad is how forgiving it is—swap in your favorite veggies, play with flavors, or pump up the protein. It’s a field day for creativity, so you can adapt it easily for any palate, season, or food allergy.

• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and double-check your rice noodles are certified gluten-free.
• Extra-protein punch: Add shredded rotisserie chicken, grilled shrimp, or extra tofu for a satisfying main course version.
• Switch up the veggies: Try shredded lettuce, snap peas, bean sprouts, or thinly sliced radishes—anything fresh and crunchy goes!
• Go nut-free: Skip the peanuts and top with roasted sunflower or pumpkin seeds for nearly the same delicious finish.
• Spicy boost: Toss spicy chili crisp or sliced Thai chiles into the dressing for a fiery kick.

How to Make Spring Roll Salad

Step 1: Prep the Rice Noodles

Bring a kettle or pot of water to just below boiling, then cover the rice noodles completely and let them soak for about 10 minutes (or follow your package’s directions). Once the noodles are soft but still bouncy, drain well and give them a quick rinse with cool water to stop the cooking. This prevents the noodles from sticking together and sets them up for the perfect salad texture.

Step 2: Prep the Veggies and Herbs

While the noodles soak, use a sharp knife or mandoline to thinly slice the green and purple cabbage, bell pepper, and red onion. Julienne the carrots and cucumber—this gives you gorgeous, matchstick-style pieces that mix beautifully. Roughly chop the cilantro and mint. Having all your components ready makes assembly a breeze and ensures every bite bursts with freshness.

Step 3: Pan-Fry the Tofu

Cut the block of firm tofu into bite-sized cubes and pat them dry. Heat the olive oil in a nonstick pan over medium heat, then add the tofu and a splash of soy sauce. Sauté for 5–7 minutes, turning occasionally, until golden and crispy on all sides. This savory, chewy tofu soaks up flavor and gives the salad real staying power.

Step 4: Make the Zesty Dressing

In a small bowl or jar, whisk together vegan fish sauce (or soy sauce + lime juice), sugar, rice vinegar, grated garlic, ginger, sambal oelek, and a squeeze of fresh lime. Taste and adjust for sweetness, salt, or heat—this is the flavor backbone of the Spring Roll Salad, so go bold!

Step 5: Assemble Your Spring Roll Salad

In a large mixing bowl, toss together the drained noodles, every colorful veggie, and those aromatic herbs. Pour the dressing over and use tongs or clean hands to mix well, making sure everything gets evenly coated. Don’t be shy—it’s all about those flavors mingling!

Step 6: Garnish and Serve

Transfer the salad to serving bowls or a platter. Top generously with crispy tofu and your choice of chopped peanuts, sunflower or sesame seeds, or fried shallots for extra texture. Finish with a squeeze of fresh lime. Serve immediately for the brightest crunch, or let it rest a few minutes for a fusion of flavors.

How to Serve Spring Roll Salad

Garnishes

Bring your Spring Roll Salad to life with a generous handful of roasted peanuts, sesame seeds, or crispy fried shallots. A final shower of extra fresh herbs or a squeeze of lime adds brightness and makes every bowl look restaurant-worthy!

Side Dishes

This salad shines as a main dish on its own, but try serving it alongside summer rolls, grilled tofu skewers, or a cozy bowl of miso soup for a bountiful, flavor-packed meal that’s as colorful as it is satisfying.

Creative Ways to Present

Transform your Spring Roll Salad into a showstopper by layering it in mason jars (hello, meal prep!), or serving it family-style on a big platter topped with extra herbs and chopped peanuts for a make-your-own salad bar effect. It’s every bit as cheerful as it is delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Spring Roll Salad will keep in an airtight container in the fridge for up to 2 days, though it’s best enjoyed fresh. If storing, hold off on adding the dressing until just before serving to preserve that lovely crunch and keep the colors vibrant!

Freezing

Unfortunately, freezing isn’t recommended for this salad—the vegetables and noodles lose their wonderful texture once thawed. For best results, assemble and enjoy it fresh, or prep the components and store separately in the fridge until you’re ready to eat.

Reheating

This is the rare salad that’s truly best cold or at room temperature, so there’s really no need to reheat! If your tofu has chilled, feel free to warm it gently in a skillet before topping your salad for a little temperature contrast.

FAQs

Final Thoughts

If you’re craving something crisp, colorful, and bursting with flavor, I truly hope you’ll give this Spring Roll Salad a spot on your table. It’s a little celebration of freshness, simplicity, and joy in every bite—so gather your favorite veggies, whip up that amazing dressing, and let the magic happen. Happy cooking!

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