Spring Roll Salad

Spring Roll Salad Recipe


A spring roll salad is for the times you crave the flavors and textures of Vietnamese spring rolls, but want to skip out on the "making spring rolls" part of the equation. A number of you spotted this on my Instagram feed, and I wanted to post the recipe - it's fantastic. You've got the freshness of spring rolls, bit use rice noodles in place of rice paper wrappers. It's a familiar chorus of flavors - sweet, spicy, tangy, sour, salty, and nutty - all projected onto a mound of serpentine rice noodles. I throw together two quick sauces while a big pot of water is coming to a boil, and cook everything in one pot. This means the noodles, and whatever seasonal vegetables I plan on using. It's spring as I'm writing this, so a quick blanch of some snap peas, and fiddleheads in the pasta water was all that was needed - asparagus would have been welcome. Later in the year you could substitute green beans and other summer goodness!


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Spring Roll Salad

Peanut Sauce Dressing:
1 cup unsweetened full-fat coconut milk
1/2 cup peanut butter
1/2 teaspoon cayenne pepper
2 medium shallots, peeled


3 tablespoons brown sugar, maple syrup, or honey
1+ tablespoon shoyu / soy sauce

2 tablespoons fresh lime juice

Lime Dipping Sauce Dressing:
6 tablespoons hot water
2 tablespoons brown sugar, maple syrup, or honey
1 garlic clove, minced
1 teaspoon serrano chile pepper, finely chopped
1 tablespoon fresh lime juice
1 tablespoon shoyu / soy sauce

a few handfuls of seasonal vegetables: asparagus, snap peas, fiddleheads, green beans

12 ounces dried rice noodles
1 head napa cabbage (or other lettuces), thinly sliced
1/2 cup toasted peanuts, chopped

to serve (any of the following): limes, sliced avocado, extra peanuts, sliced radishes

Bring a large pot of water to a boil. While the water is heating, make both your sauces. To make the peanut sauce, place all the ingredients - coconut milk, peanut butter, cayenne pepper, shallots, brown sugar, soy sauce, and lime juice - in a food processor or blender, and blend until smooth. Taste, and adjust with more soy sauce or lime, if needed. Also, thin with little splashes of hot water to thin the consistency, if you like. Set aside.

To make the lime dressing, place the hot water in a small bowl and sprinkle in the sugar. Stir in the garlic, chile pepper, lime juice, and soy sauce. The sauces will keep for a week refrigerated. Bring to room temperature, or gently heat, before using.

Once the water is boiling, salt well, and add your vegetables to the pot. Blanch for just under a minute, remove with a slotted spoon or strainer, and run under cold water to stop the cooking. Set aside. Bring the water back to a boil, and cook the noodles per package instructions. Drain, and rinse under cold water until completely cold.

Place the noodles in a large bowl, or on a large platter, and toss with the cabbage, peanuts, and a generous amount of the peanut sauce. Top with the blanched vegetables, and give another light toss. Just before serving, drizzle generously with the lime dressing. Serve both dressings at the table, so people can add more to their liking.

Serves 4-6.

Prep time: 10 min - Cook time: 10 min

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Comments


Alex

Thank you- I needed this.

April 19, 2016
 

This is a great idea and so much less daunting than rolling them up!

April 19, 2016
 

What a great idea! I always have the intentions of making "spring rolls" and then never get around to it! Hahaha.

April 20, 2016
 

Marie

I tried out your pizza yesterday and just had to comment! It was really lovely so I thought why not try another one? I'm a big salad person, especially for lunch because you won't get as tired afterwards so you can maintain your productivity! Gonna make this tonight and save some for tomorrow as well! Thank you for all the great recipes!

April 20, 2016
 

Perfect! Looks easy and quick.

April 20, 2016
 

love this! i love the flavor of spring rolls but i don't always want rice paper (i'd rather have more noodles!), so this sounds perfect for those times (:

April 20, 2016
 

Supriya

Love your idea! Will make it this weekend!

April 20, 2016
 

You are a genius! This is PRECISELY what I've been craving lately!

April 20, 2016
 

The recipe looks so refreshing. I'll be trying it. Thanks

April 20, 2016
 

I LOVE that you used rice noodles instead of rice paper wrappers! Such a creative idea! :)

April 20, 2016
 

jan

To make the peanut sauce less calorific, substitute carrot juice for Coconut milk, and rice bran syrup for maple syrup. This cuts out a huge number of calories and though it does change the taste, it is still very flavourful.

HS: Thanks for the tip Jan!

April 20, 2016
 

I already mentioned this on Instagram but this looks amazing! I love spring rolls but you're right, they're a bit time-consuming to put together! This seems like the perfect solution and I can't wait to play with it.

April 20, 2016
 

Deirdre

Needed something quick and easy for dinner tonight and came across this recipe. This was seriously amazing!! My husband and kids loved it! And I love that I didn't have to go through all the effort of making spring rolls! Thanks Heidi! As always, love everything you do!

April 20, 2016
 

Terianne

Thoughts on making peanut sauce with almond butter?

HS: Go for it! I've done it quite a number of times in the past. Still really delicious in its own way.

April 20, 2016
 

J

Yum. Made this today, and it was as delicious as it sounds. Thanks!

April 20, 2016
 

SF.Bina

GORGEOUS! I can't wait to try it. I made your golden dumplings and orange tofu last week - absolutely delicious!

April 20, 2016
 

Kelsey Lane

That salad looks gorgeous! It has many flavors and textures. I think that it would be fun to add some scallions, mint and cilantro to the mix as well because those are Vienamese flavors that are common in fresh spring rolls. Before I make changes, I will try your recipe first, though!

April 20, 2016
 

Lauren Yarema

That has got to be one of the prettiest salads I've ever seen. How could I NOT make it immediately?

April 20, 2016
 

Amber

Thank you so much! This is the best. I can't wait to make this! Spring rolls made properly are one of my favorite foods but I can't ever seem to make them right. This is the Perfect answer!

April 20, 2016
 

Charlotte

Are the curly things fiddleheads? They look like pikopiko that we have in nz as a kind of bush food. Yum

HS: They are! :)

April 20, 2016
 

Valerie

This is brilliant. Can't wait to make it.

April 21, 2016
 

Made this last night and it was great. Thanks!

April 21, 2016
 

VicSinger

This almost looks like bun cha, which is basically a Vietnamese spring roll without the roll. Whenever we go out for pho, I inevitably end up ordering the bun cha instead. And throw a crispy spring roll on top. Not necessary, but so good. I love this dish though, with all the freshness of the salad, the green vegatables, and the tang of the dressing. I think I may need this tonight!

April 21, 2016
 

Cheryl

We loved this, and will make it again, using whatever produce is fresh and local. I used baby bok choy, edamame, green beans and cucumber, and next time, will throw in lots of scallion, cilantro, avocado, but also jicama and mango - one of our favorite asian fusion places uses them in their spring rolls and it is an amazing combo of crunch, sweet, tangy.

April 21, 2016
 

I was wondering if this could be made ahead of time for a lunch time potluck.

April 22, 2016
 

heidi, this is exactly what spring should be. thank you always.

April 23, 2016
 

Delicious! Perfect for when you're yearning for the fresh, sweetness of spring rolls without the faff. Will be trying this tonight

April 25, 2016
 

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