This Spring Roll Salad is basically everything you love about shrimp spring rolls—crunchy veg, fresh herbs, chewy vermicelli, and that peanut sauce—without the fiddly rice-paper rolling. It’s the kind of “hot day meal” that still feels filling, especially once the noodles soak up that gingery, limey dressing.
Why you’ll love this dish
- All the spring roll vibes, none of the work: same flavors and textures, zero wrapping.
- Crunch + chew + creamy in every bite: cabbage/cucumber/carrots + vermicelli + avocado + peanuts.
- Fast cooking, big payoff: shrimp are done in minutes, everything else is chop-and-toss.
“The dressing is dangerously good… it’s hard not to eat it while you prep.”
How to make Spring Roll Salad
Step-by-step overview
- Cook vermicelli, rinse cold, drain well.
- Whisk peanut ginger dressing until pourable.
- Sear shrimp 1–2 minutes per side.
- Chop/shred vegetables and herbs.
- Toss everything together, top with peanuts, serve.
Ingredients
What you’ll need
Shrimp
- 1 tbsp olive oil (for frying)
- 1 lb shrimp, peeled/patted dry
- Salt + pepper
Peanut dressing
- 1 tbsp olive oil
- 1½ tbsp soy sauce
- 1 tbsp rice wine vinegar
- ⅓ cup smooth peanut butter
- 1 tbsp honey
- 1 tsp sriracha (or hot sauce)
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- Juice of ½ lime
- 1–2 tbsp water (or extra lime juice), to thin
Salad
- 100 g vermicelli noodles, cooked
- 1½ cups purple cabbage, shredded
- 1 cup cucumbers, chopped
- 2 carrots, shredded
- 1 jalapeño, chopped
- 1 avocado, chopped
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- ¼ cup mint, chopped
- Peanuts (optional topping)
Quick swaps
- Peanut butter → almond butter or sunflower seed butter (nut-free)
- Shrimp → crispy tofu, edamame, or chicken
- Vermicelli → rice noodles or glass noodles
Directions
Step-by-step instructions
- Prep shrimp: If frozen, thaw (cold running water is fine), peel, and pat very dry. Season with salt and pepper.
- Cook noodles: Cook vermicelli per package directions. Drain, rinse under cold water, and drain well (this prevents sticking and keeps it salad-friendly).
- Make dressing: Whisk peanut butter, soy sauce, olive oil, rice vinegar, garlic, ginger, sriracha, honey, and lime juice.
- If it’s thick, add water or extra lime juice slowly until it’s creamy but pourable.
- Cook shrimp: Heat 1 tbsp olive oil in a skillet over medium to medium-high heat. Sear shrimp 1–2 minutes per side, until opaque and pink. Remove to cool slightly.
- Assemble: In a large bowl, combine noodles, cabbage, cucumbers, carrots, jalapeño, avocado, green onions, cilantro, and mint. Add shrimp.
- Dress + toss: Pour dressing over and toss gently until coated. Top with peanuts if using.
How to serve it
- Serve immediately for maximum crunch.
- Add a lime wedge on the side and extra mint/cilantro on top.
- Want it more “bowl-style”? Keep components layered and let everyone toss their own portion.
How to store
Storage and reheating tips
- Best fresh once dressed, but it keeps well if you plan it right.
- Ideal meal-prep: store dressing separately and toss right before eating.
- Fridge: up to 3–4 days in an airtight container. (With seafood, I’d personally aim for the shorter end if you want peak freshness and safety.)
Tips to make it
- Dry shrimp = better sear: moisture steams shrimp instead of browning them.
- Drain noodles well: excess water can thin the dressing and make the salad watery.
- Thin dressing slowly: a tablespoon at a time—once it’s too thin, you can’t really un-thin it.
- Mint matters: it sounds optional, but it’s one of the “spring roll” flavors that makes it feel authentic.
Variations
- Noodle swap: rice noodles, glass noodles, even konjac noodles if that’s your thing.
- Protein swap: grilled chicken, salmon, tofu, or edamame.
- Extra crunch: bean sprouts, shredded romaine, or crispy chili oil on top.
- More heat: sambal oelek instead of sriracha, or leave jalapeño seeds in.
FAQs
Can I use ginger paste instead of fresh?
Yes. Use about 1 teaspoon ginger paste for 1 tablespoon fresh minced/grated as a starting point, then adjust to taste (paste can be stronger or milder by brand).
Can I make it ahead for lunches?
Yes—just keep dressing separate and add avocado fresh (or toss avocado in lime juice to slow browning).
My dressing is too thick—what’s the best way to thin it?
Water thins it neutrally; extra lime juice thins it and boosts brightness. Add 1 tbsp at a time until pourable.
Can I make it nut-free?
Yes—use sunflower seed butter, and top with toasted sunflower seeds instead of peanuts.
If you want, paste the next recipe and I’ll format it the same way again (10 sections, consistent style).
Print
Spring Roll Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A vibrant salad that features the flavors of shrimp spring rolls without the hassle of rolling, combining crunchy vegetables, chewy vermicelli, and a creamy peanut sauce.
Ingredients
- 1 lb shrimp, peeled and patted dry
- 1 tbsp olive oil (for frying)
- Salt and pepper, to taste
- 1½ tbsp soy sauce
- 1 tbsp rice wine vinegar
- ⅓ cup smooth peanut butter
- 1 tbsp honey
- 1 tsp sriracha (or hot sauce)
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- Juice of ½ lime
- 1–2 tbsp water (or extra lime juice), to thin
- 100 g vermicelli noodles, cooked
- 1½ cups purple cabbage, shredded
- 1 cup cucumbers, chopped
- 2 carrots, shredded
- 1 jalapeño, chopped
- 1 avocado, chopped
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- ¼ cup mint, chopped
- Peanuts (optional topping)
Instructions
- Prep shrimp: If frozen, thaw, peel, and pat very dry. Season with salt and pepper.
- Cook noodles: Cook vermicelli per package directions. Drain, rinse under cold water, and drain well.
- Make dressing: Whisk peanut butter, soy sauce, olive oil, rice vinegar, garlic, ginger, sriracha, honey, and lime juice until smooth. Thin with water or extra lime juice if necessary.
- Cook shrimp: Heat olive oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until opaque and pink. Remove to cool slightly.
- Assemble: In a large bowl, combine noodles, cabbage, cucumbers, carrots, jalapeño, avocado, green onions, cilantro, mint, and shrimp.
- Dress and toss: Pour dressing over and gently toss until coated. Top with peanuts if using.
- Serve immediately for maximum crunch, optionally with lime wedges and extra herbs.
Notes
Best served fresh, but can be stored with dressing separate for meal prep. Stays good in the fridge for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Searing
- Cuisine: Vietnamese