If you love fresh, crunchy, and flavorful meals, this spring roll salad is about to become your new favorite dish. Inspired by classic Vietnamese spring rolls, this bowl takes all the vibrant ingredients you love—rice noodles, crisp vegetables, fresh herbs, and tender chicken- and transforms them into an easy, satisfying salad. Drizzled with a creamy peanut sauce, this spring roll salad is perfect for meal prep, quick lunches, or light dinners that don’t sacrifice flavor. It’s healthy, colorful, and incredibly delicious.
Method
Make the Peanut Sauce
Start by preparing the delicious peanut sauce that brings everything together. In a small mixing bowl or a Pyrex measuring cup, add ½ cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 2 teaspoons of rice vinegar, 1 teaspoon of sesame oil, 1–2 teaspoons of sriracha (depending on how spicy you like it), and 1–2 pressed garlic cloves. Mix all the ingredients together until smooth and creamy. Now, slowly add water starting with 4 tablespoons and whisk it in until the sauce reaches your desired consistency. You want it pourable but not runny. If you like a thinner dressing, go ahead and add up to 8 tablespoons, a little at a time. Set the sauce aside while you prep the rest of the salad.
Chop Chop
Next, it’s time to prep the fresh veggies and herbs the stars of this salad! Begin by shredding ¼ of a small red cabbage finely so it adds that lovely crunch and color. Then, thinly slice one red bell pepper and ½ an English cucumber. Shred one medium carrot using a box grater or a veggie peeler. Gather your herbs and chop ¼ cup each of Thai basil, mint, and cilantro. Finish up by slicing five green onions. Keep all these prepped veggies and herbs in a large bowl or on a tray so they’re ready to toss together later. This mix of textures and colors will make the salad look vibrant and taste super fresh!
Shred the Chicken
You can either use store-bought rotisserie chicken for convenience or cook your own. If making it at home, season two chicken breasts with salt, pepper, and garlic powder, then bake them at 400°F for 30 to 35 minutes or until the internal temperature hits 165°F. Once the chicken has cooled slightly, shred it using two forks (or your hands if it’s cool enough). You’ll need about 1½ to 2 cups of shredded chicken total. This protein boost will keep you full and make the salad satisfying as a meal.
Cook the Noodles
Now, cook the 8 oz of thin rice noodles or vermicelli according to the instructions on the package. Usually, this means boiling them for just a few minutes until they’re tender. Once they’re done, immediately drain and rinse them under cold water to stop the cooking process and prevent them from sticking together. For easier eating, grab a pair of clean kitchen scissors and cut the noodles a few times long noodles can be tricky to toss and slurp, so snipping them makes the salad more fork-friendly.
Toss It All Together
Finally, it’s time to bring everything together! In a large salad bowl, add the cooled and cut noodles, shredded chicken, and all the chopped vegetables and herbs. Drizzle in some of the peanut sauce you can start with about half of it and use tongs or salad servers to gently toss everything together until evenly coated. If you like it extra saucy, go ahead and add more sauce to taste. Right before serving, sprinkle in some chopped peanuts for crunch (optional but totally worth it!). Now you’ve got a bright, flavorful, and fun spring roll salad ready to enjoy!
Necessary Tools
- Large salad bowl
- Small mixing bowl (for sauce)
- Whisk or fork
- Cutting board & knife
- Veggie peeler or grater
- Saucepan (for noodles)
- Scissors (to cut noodles!)
- Containers (for meal prep or leftovers)
Spring Roll Salad – Fresh, Crunchy & Full of Flavor!
Cuisine: AmericanDifficulty: Easy4
servings20
minutes10
minutes30
minutesIngredients
For the Salad
8 oz thin rice noodles or vermicelli
1 ½ to 2 cups cooked chicken, shredded
¼ small red cabbage, shredded
1 red bell pepper, thinly sliced
1 medium carrot, shredded
½ English cucumber, thinly sliced
¼ cup chopped Thai basil
¼ cup chopped mint
¼ cup chopped cilantro
5 green onions (scallions), chopped
Optional: chopped peanuts for topping
For the Peanut Sauce
½ cup peanut butter
4 to 8 tablespoons water (adjust for thickness)
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1 teaspoon sesame oil
1–2 teaspoons sriracha (or to taste)
1–2 garlic cloves, pressed
Directions
- Make the Peanut Sauce
In a small bowl, mix everything for the peanut sauce except the water. Once blended, slowly whisk in water, starting with 4 tablespoons. Add more water if you want it thinner. Set it aside. (Try not to eat it with a spoon… yet.) - Chop Chop!
Cut up all your veggies and herbs. The more colorful, the better! Set them aside in a big bowl or on a plate. - Shred the Chicken
Use pre-cooked chicken or make your own (see instructions below). Pull it apart into bite-sized pieces. - Cook the Noodles
Cook rice noodles according to the package instructions. After they’re done, rinse them in cold water to stop them from cooking more. Then, use scissors to snip them into smaller pieces (less messy when eating!). - Toss It All Together
In a big salad bowl, add the noodles, chicken, veggies, and herbs. Pour in some of the peanut sauce and toss until everything is nicely coated. Add more sauce if you like it saucy. Sprinkle on chopped peanuts if you want a little crunch!
Notes
- Don’t skip rinsing the noodles in cold water; it keeps them from turning sticky.
- When adding water to the peanut sauce, do it slowly or it might get too watery.
- If making ahead, store the sauce separately to keep everything crisp.
- Cut the noodles so they’re easier to eat. Long noodles can be a little messy!
- Taste the sauce before adding it all in, sriracha can get spicy fast!
Serving Suggestions
- Serve it cold on a hot day – it’s super refreshing!
- Add shrimp instead of chicken for a twist.
- Make it vegetarian by skipping the meat and using tofu.
- Turn it into a wrap using lettuce leaves or rice paper sheets.
- Pack it up for lunch – just keep the sauce separate until you’re ready to eat!
Fun Fact
Did you know spring rolls come from Asia and are different in every country? In Vietnam, they use rice paper and fresh veggies. In China, they’re fried and crispy. This salad is like a mix of both fresh and exciting!
Conclusion
This spring roll salad is the perfect balance of freshness, crunch, and bold flavor. It brings together everything you love about traditional spring rolls in a simple, customizable bowl that’s easy to make any day of the week. Whether you enjoy it with chicken, shrimp, tofu, or extra veggies, this spring roll salad is a versatile recipe you’ll want to make again and again. Give it a try and enjoy a healthy, restaurant-quality meal right at home!
