Upgrade your salad game with this time-saving and refreshing spring roll salad. It’s packed with veggies and it’s the perfect recipe to kick-off spring!

unmixed spring roll salad with peanut dressing in a large white serving bowl

This recipe was created by Alexia Zolis, BSc

Before you buy another container of mixed greens and a bland store bought dressing, consider this easy spring roll salad instead! Boring salads can be good in a pinch, but they’re not exactly crave-worthy, and probably don’t leave you feeling full and satisfied.

That’s why I love this healthy spring roll salad! It has minimal ingredients, an easy dressing, and I cannot stop thinking about the taste, the crunch, and the creamy peanut dressing. It’s good for you, and it’s also packed with nutritious ingredients that will actually fill you up.

A good salad makes eating vegetables a whole lot easier, too.

This spring roll salad is 100% dietitian-approved, so keep reading to find out all of the nutritious details that make it one to love!

Why you will love spring roll salad

This deconstructed spring roll salad (or is it a summer roll?) gives you the same burst of flavor, freshness, and crunch as the real thing. Here’s some of the many reasons why you’ll love it.

Easy – I know we all love a salad that is low-effort, and while this salad doesn’t eliminate chopping completely, there sure is a lot less chopping than your average salad. I also find that I always have most of these ingredients on hand making this a perfect last minute meal option.

Meal-prep friendly – Probably my favorite thing about this salad is that you can prepare it in advance and store it in the fridge for up to 5 days. A salad that doesn’t get soggy is KEY. And this one makes getting enough veggies and fiber during the week a whole lot easier.

Flavorful – The veggies paired with the peanut dressing leave this salad bursting with flavor. 

Nutritious – The star of this spring roll salad is its fiber content. It’s also packed with a variety of vitamins, minerals, and even some plant protein!

Ingredients for the salad base

  • Vermicelli rice noodles — these noodles make for a fun carb and contribute to the overall spring roll vibe of this salad.
  • Edamame beans — so delicious and add a punch of plant protein and fiber.
  • Carrot — adds some crunch and a load of vitamin A
  • Red bell pepper — add a sweet and fresh burst of flavor
  • Cucumber — crisp, fresh, and a salad staple if you ask me!
  • Bean sprouts — these have the best texture
  • Green onions — brings all the flavors together
  • Cashews — dry roasted or raw (up to you!) add some healthy fats and a delicious nutty flavor!
  • Cilantro — leave this out if it tastes like soap to you!
  • Lime — the perfect freshness-booster
ingredients in healthy spring roll salad displayed in bowls on a kitchen counter

Ingredients for the creamy peanut dressing

  • Peanut butter — makes the dressing smooth, creamy, and contributes to 90% of the flavor, so do not skip out on this one!
  • Rice vinegar — adds a tangy flavor to the dressing, don’t skip out on this ingredient either!
  • Soy sauce — brings out the flavors in the dressing
  • Lime juice — adds some zest
  • Garlic — makes everything better
  • Water — the dressing turns out thick so I recommend adding in some water to help thin it out to your desired consistency! Be sure not to add too much water as it can dilute the flavors.
ingredients for creamy peanut dressing displayed in bowls on a wood cutting board

How to make spring roll salad

Once you finish chopping the vegetables, this salad comes together in just 4 simple steps!

  1. First, prepare your vermicelli noodles according to the directions on the package and set them aside.
  2. Next, make the peanut dressing: To a mason jar or a bowl, add the peanut butter, rice vinegar, soy sauce, lime juice, and garlic. Gently whisk this together until combined (this might take a minute or two for everything to incorporate). Add the water to help thin out the dressing and whisk again until combined. Add more water one tablespoon at a time if needed to reach your desired consistency.
  3. Assemble your salad: To a large bowl or container, add the prepared vermicelli noodles, along with the shredded carrots, sliced red bell pepper, diced cucumber, bean sprouts, sliced green onions and cashews.
  4. Once the spring roll salad is ready to serve, add dressing and portion it into bowls. Top with cilantro and a squeeze of fresh lime.

Substitutions and variations

Vermicelli rice noodles – I would stick to vermicelli rice noodles or any other type of rice noodle for this recipe.

Edamame beans – In place of edamame beans you can use cooked, diced, tofu, chicken, or shrimp. I would not substitute them with another type of bean in this recipe.

Vegetables (carrot, pepper, cucumber, bean sprouts, green onions) – If you don’t have some of these on hand, you can omit them from the recipe; however, the more you add, the more delicious your salad will be!

Cashews – I think dry roasted taste best, but raw work too. Substitute with ¼ cup roasted salted chopped peanuts or one tablespoon of sesame seeds.

Cilantro – This herb can be controversial with regards to its flavor so you can omit it if you would like, or try adding some thai basil leaves instead. 

Peanut butter –  I would stick to peanut butter as it provides most of the flavor in this recipe. If you have a nut allergy, you can try using seed butter but it will change the flavor.

Rice vinegar – You can use apple cider vinegar instead.

Soy sauce – In place of soy sauce, try using tamari or coconut aminos.

Lime juice – You can omit lime juice if needed.

Garlic – You can omit the garlic if needed.

spring roll salad in a white bowl with lime wedges

Adjust for dietary restrictions

In case of allergies or sensitivities, try these variations.

To make this gluten-free: Substitute the soy sauce in the dressing with coconut aminos.

To make this nut-free: Swap the cashews for a tablespoon of sesame seeds. Swap the peanut butter in the dressing for a seed butter; unfortunately this will change the flavor of the dressing and salad as a whole but still works!

To make this dairy-free: This spring roll salad is naturally dairy-free!

To make this plant-based: No swaps needed! This recipe is plant-based and vegan-friendly.

Other optional add-ins

This spring roll salad is pretty jam-packed, below are some optional add-ins if you’re looking to add more!

Shredded purple cabbage: Add one cup of shredded purple cabbage if you have some on hand!

Wonton chips: Add ¼ cup of wonton chips for an extra crunchy bite.

Sesame seeds: Add two teaspoons for an additional garnish.

For the dressing: You can add 1 tablespoon of honey for some sweetness, 1 tsp of sriracha for some heat, and one teaspoon of ginger for a kick.

How to add more protein

If you are trying to eat more protein, top the salad with one of these easy options:

  • Chopped rotisserie or meal-prepped chicken
  • Cubed extra firm tofu
  • Cooked shrimp
  • Canned salmon or tuna
spring roll salad assembled in a white bowl

Frequently asked questions

Why is the dressing so thick?

The peanut butter makes the dressing thick, so toss the salad really well to ensure it gets mixed in. Adding more water will help to thin out the consistency of the dressing but make sure not to add too much as it will dilute the flavors.

Can I use spaghetti in place of rice vermicelli noodles?

I recommend sticking to rice noodles because they have more of a mild flavor in comparison to spaghetti.

How long will my spring roll salad stay fresh?

It should stay fresh in the fridge for up to 4-5 days if the dressing is kept separately, or up to 3 days if the salad is dressed. Make sure you’re storing your salad in the fridge in food containers with a fitted lid.

Is it best to add the dressing later for meal prep?

It’s up to you! This salad does not get soggy fast, so you could add and mix the dressing before portioning into meal prep containers. If you are sensitive to foods that have been sitting in the fridge, portion the dressing and add before eating each day. The salad stays fresh for longer if the dressing is stored separately, so keep that in mind if you need this recipe to last all week.

How can I make this spicy?

Add 1-2 tbsp of sriracha to the creamy peanut dressing or add a few tsp of chili crisp condiment.

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unmixed spring roll salad with peanut dressing in a large white serving bowl
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Spring Roll Salad with Creamy Peanut Dressing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Upgrade your salad game with this time-saving and refreshing spring roll salad. It’s packed with veggies and loaded with nutrition, too.

Ingredients
 

Salad base

  • 100 grams vermicelli rice noodles, uncooked
  • 1 1/2 cups shelled edamame beans, defrosted if from frozen
  • 1 carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, diced
  • 1 cup bean sprouts
  • 1/2 cup green onions, thinly sliced
  • 1/4 cup dry roasted or raw cashews

Optional toppings

  • fresh cilantro
  • lime wedges

Creamy peanut dressing

  • 1/2 cup smooth natural peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 garlic clove, minced
  • 2 tbsp soy sauce
  • 1/4 cup water, to thin

Instructions
 

  • Cook noodles: Prepare the vermicelli noodles according to the directions on the package and set aside.
  • Make peanut dressing: To a mason jar, bowl or blender, add the peanut butter, rice vinegar, soy sauce, lime juice, and garlic. Gently whisk (or blend) this together until combined (it may take a minute or two for everything to incorporate). Add the water to help thin out the dressing and whisk/blend again until combined. Add more water (one tablespoon at a time) if needed to reach your desired consistency.
  • Assemble salad: To a large bowl or container, add the prepared vermicelli noodles, along with the shredded carrots, sliced red bell pepper, diced cucumber, bean sprouts, sliced green onions and cashews.
  • Dress and serve: Once the spring roll salad is ready to serve, add dressing and portion it into bowls. Top with cilantro and a squeeze of fresh lime.
Calories: 444kcal, Carbohydrates: 47g, Protein: 18g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Sodium: 706mg, Potassium: 802mg, Fiber: 7g, Sugar: 10g, Vitamin A: 3665IU, Vitamin C: 49mg, Calcium: 105mg, Iron: 4mg
Cuisine: American, Vietnamese
Course: Lunch, Salad