Spring Roll Salad Recipe

Imagine a spring roll without the wrapper and you've got this salad. A familiar chorus of flavors - sweet, sour, tangy, hot, and nutty all projected onto a mound of serpentine rice noodles and seasonal vegetables with a peanut dressing and lime splash.

Spring Roll Salad

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!

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express
browse more:

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 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express
101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Post Your Comment


I took the suggestion of carrot juice for the dressing and I love it, but I admit I did add more peanut butter and a drop ir two of sesame oil.


I made this salad tonight with the first sugar snap peas and lettuce from the garden – it was delicious and even my son loved it. Will surely make it again! Thank you!


Made this last night and it was AWESOME! Although my husband and I were the only ones for dinner, it would be a great dish for entertaining. Once you have the dressings made and vegetables chopped, there is very little left to do except blanching the vegetables for a minute and boiling the noodles for 2 minutes! We followed the recipe exactly (as my husband always does, but I rarely do) using asparagus, petite peas, snap peas, radishes, and green beans for the veggies. Might try adding some pan-fried tofu cubes and/or egg (strips or hard-boiled) next time.

Christine Whittington

This is lovely. I just made it to serve for dinner tonight. I think I’m going to want to add more soy sauce to get more salty taste in. Also, it makes a ton. Next time I think I’ll halve the recipe for just my husband and me. It won’t go to waste, though. It’s too good!


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


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

danielle m

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


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.


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!


Made this last night and it was great. Thanks!


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


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

HS: They are! 🙂


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!


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

Lauren Yarema

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!

Kelsey Lane

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


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


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.


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!


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.

Robin | CaliGirl Cooking

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!


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

Sarah | Well and Full

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


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


Love your idea! Will make it this weekend!


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 (:

heather (delicious not gorgeous)

Perfect! Looks easy and quick.


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!


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


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

Taste of France

Thank you- I needed this.


More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Any clickable link to amazon.com on the site is an affiliate link.