Home | Spring Roll Salad with Peanut Dressing

Spring Roll Salad with Peanut Dressing

by Heather

You will love this healthy spring roll salad! Take all the flavors and textures from fresh spring rolls, and deconstruct them into easy-to-make salad bowls. Fresh veggies, rice noodles, a creamy peanut butter lime dressing, and protein-packed shrimp come together for one great recipe.

Thank you to Pure Flavor for sponsoring this post and for the delicious Mini Cucumbers to use in this recipe!

spring roll salad with peanut dressing

Spring roll salad with peanut dressing

My love for salad rolls runs deep, and it all started with my love for peanut sauce. You can put peanut sauce on basically anything and I am happy!

If you can relate, this Vietnamese spring roll salad is for you!

Loads of whole foods in a bowl with minimal prep time! And no rolling and wrapping with rice paper sheets, making this MUCH easier than traditional Vietnamese spring rolls.

Even better, you can totally prep this in advance for the easiest lunch or dinner. I’ve even taken it on the go and it travels really well!

meal prep spring roll salads

Can you make this in advance?

You betcha! Here’s what you’ll want to do for some healthy meal prep. Once you have all your prepped ingredients building

Prep all your vegetables. Shred your cabbage, thinly cut the mini cucumbers into strings, cut or buy matchstick carrots and slice your red bell pepper. Once all the vegetables are ready to go, simply store them in the fridge until you are ready to use them.

Cook the rice noodles according to the package directions, drain and rinse them, and then toss with 1-2 teaspoons of sesame oil to prevent the noodles from sticking.

Make the peanut dressing and store it in the fridge in a sealed container. If you love a spicy peanut sauce, feel free to add a little sriracha or red pepper flakes into your dressing.

Have the shrimp ready to go. Since we’re using already cooked frozen shrimp here, have what you need defrosted and drained in the fridge. For shrimp, I tend to not keep it longer than 3 days in the fridge.

deconstructed spring roll salad

Mini cucumbers – a must!

All the healthy vegetables are what make this spring roll bowl so good for you. One of my favorites in there is the Pure Flavor Mini Cucumbers!

They have the best crunch and add a delicious flavor. Every cucumber in each bag is consistent and lasts in the fridge (if they don’t get devoured quickly!).

I love putting a bag out for my kids to munch on, and they love them too!

fresh ingredients in Vietnamese spring rolls

What you need for this recipe

Dressing ingredients

simple shrimp salad roll bowls

How to make this deconstructed spring roll salad

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

  1. If the shrimp you are using is frozen, begin by defrosting the shrimp by running it under cold water until no longer frozen.
  2. Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once the noodles are cooked, drain, rinse in water to remove any excess starch (this will prevent sticking), and toss in 1-2 teaspoons of sesame oil if not used right away.
  3. Make the peanut lime dressing by whisking together the dressing ingredients. If you prefer a thinner dressing, simply add 1-2 tablespoons of water and whisk.
  4. To a salad bowl, add your cooked noodles, cucumber, cabbage, bell pepper, bean sprouts, carrot, shrimp, and fresh herbs. Mint and Thai basil are great here! Drizzle your peanut lime dressing on, toss, and enjoy! Extra dressing is always welcome.
fresh spring roll salad

Substitutions

Below you’ll find a list of substitutions that will work well in this spring roll salad recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Rice noodles – Vermicelli noodles were used here, but the thicker pad thai rice noodles will work as well. Want to omit the noodles? No problem. Up the veggies even more, or opt for rice instead.

Shrimp – Try chicken breast, salmon, stir fry beef, tofu, and crispy chickpeas as different protein options for this dish.

Fresh veggies – Your fresh vegetable choices are endless! Choose from the ones listed in the recipe, or try red cabbage, green onions, red onion, butter lettuce, fresh spinach, snap peas, or any fresh veggies you have on hand!

Fresh mint – Herbs are a great way to up the fresh flavors. Mint works well, as does thai basil, fresh basil, and fresh cilantro.

Peanut lime dressing – Need this peanut free? Try this almond butter dressing or this sunflower seed satay sauce.

summer salad roll salad

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spring roll salad with peanut dressing
Print Recipe
5 from 1 vote

Spring Roll Salad with Peanut Dressing

You will love this healthy spring roll salad! Take all the flavors and textures from fresh spring rolls, and deconstruct them into easy-to-make salad bowls. Fresh veggies, rice noodles, a creamy peanut butter lime dressing, and protein-packed shrimp come together for one great recipe.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: Asian
Keyword: noodle salad, peanut sauce, salad, shrimp
Servings: 4
Calories: 446kcal
Author: Heather

Ingredients

  • 8 ounces rice noodles
  • 12 ounces cooked shrimp deveined and tail removed (if frozen defrost and drain)
  • 3 Mini Cucumbers thinly sliced into sticks
  • 4 cup shredded cabbage
  • 1 red bell pepper thinly sliced into sticks
  • 2 cups bean sprouts
  • 2 cups carrots cut into matchsticks
  • fresh mint

Peanut Lime Dressing Ingredients

Instructions

  • If the shrimp you are using is frozen, begin by defrosting the shrimp by running it under cold water until no longer frozen.
  • Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once the noodles are cooked, drain, rinse in water to remove any excess starch (this will prevent sticking), and toss in 1-2 teaspoons of sesame oil if not used right away.
  • Make the peanut lime dressing by whisking together the dressing ingredients. If you prefer a thinner dressing, simply add 1-2 tablespoons of water and whisk.
  • To a salad bowl, add your cooked noodles, cucumber, cabbage, bell pepper, bean sprouts, carrot, shrimp, and fresh herbs. Mint and Thai basil are great here! Drizzle your peanut lime dressing on, toss, and enjoy! Extra dressing is always welcome.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 446kcal | Carbohydrates: 69g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 786mg | Potassium: 566mg | Fiber: 8g | Sugar: 15g | Vitamin A: 11791IU | Vitamin C: 51mg | Calcium: 96mg | Iron: 1mg
spring roll salad recipe

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

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