Spring Roll Salad Recipe

If you adore all the zesty, crunchy, veggie-packed flavors of Vietnamese spring rolls but don’t always have time to roll each one by hand, this Spring Roll Salad is about to become your new obsession. It’s a gorgeous tangle of tender rice noodles, crisp cabbage, colorful veggies, pan-crisped tofu, and punchy herbs—all tossed in a bold, tangy-sweet dressing you’ll want to drizzle on everything!

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Ingredients You’ll Need

The beauty of Spring Roll Salad is just how simple and vibrant every ingredient is. Each one adds layers of texture, color, or flavor—so don’t skip them! Here’s how each element comes together for that unmistakable “spring roll” magic in bowl form.

• Rice noodles: The backbone of this salad, they mimic the chewy bite of classic spring rolls and soak up all the delicious dressing.
• Green & purple cabbage: Two types add brilliant color and a crunchy, refreshing texture.
• Red bell pepper: Adds a sweet, juicy crunch and a pop of brightness.
• Carrots: Julienne for extra snap and a slightly earthy, sweet note.
• Cucumber: Keeps every bite ultra cooling and crisp.
• Red onion: Sliced thin, it brings just enough sharpness to balance the salad.
• Fresh cilantro & mint: The essential “spring roll” herb duo—don’t be shy here!
• Firm tofu: Pan-fried until golden, it soaks up flavor and adds satisfying protein.
• Olive oil & soy sauce: For crisping and seasoning the tofu to perfection.
• Garnishes: Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots—layer on the crunch!
• Lime juice: Adds a perky, fresh finish.
• For the dressing: Vegan fish sauce (or soy sauce & lime juice), sugar, rice vinegar, garlic, ginger, sambal oelek, and more lime juice create a perfectly balanced, tangy-sweet-spicy drizzle.

Variations

This Spring Roll Salad is a blank canvas for your creativity! It’s easily customized based on what’s in your fridge, any dietary preferences, and just how bold—or subtle—you want the flavors to be.

• Swap the Protein: Use baked chicken, shrimp, edamame, or tempeh instead of tofu—just prep them the same way for a new spin.
• Mix Up the Veggies: Try snap peas, shredded lettuce, bean sprouts, or even thinly sliced radishes for a new twist on crunch.
• Go Peanutty: Whisk a tablespoon of peanut butter into the dressing for a nutty, creamy vibe (especially nice if you love peanut dipping sauces!).
• Low-Carb Friendly: Swap out the rice noodles for spiralized zucchini or kelp noodles to keep things extra light.
• Gluten-Free: Use tamari instead of soy sauce, and check your vegan fish sauce or alternatives for gluten-free labeling.

How to Make Spring Roll Salad

Step 1: Cook the Rice Noodles

Start by soaking the rice noodles in hot water according to the package instructions—usually about 10 minutes will do the trick. You’ll want them just tender, not mushy, so give them a quick taste test. Drain and quickly rinse them under cool water to stop the cooking and keep them perfectly chewy.

Step 2: Prep All the Veggies & Herbs

While the noodles are soaking, thinly slice the green and purple cabbages, julienne or dice the carrots and cucumber, and slice the bell pepper and red onion. Roughly chop the cilantro and mint. For super-even slices, a mandoline is pure magic—but a sharp knife totally works too!

Step 3: Crisp Up the Tofu

Heat a splash of olive oil in a nonstick skillet over medium heat. Add the cubed tofu and a drizzle of soy sauce, then let it sizzle, turning every couple of minutes until each side is beautifully golden and crisp—about 5 to 7 minutes total. Set aside while you finish prepping.

Step 4: Whisk Together the Dressing

In a small bowl, combine the vegan fish sauce (or replacement), sugar, vinegar, grated garlic, ginger, sambal oelek, and the juice of one lime. Whisk until the sugar dissolves—taste and adjust for salt, sweetness, or heat so it’s just how you like it!

Step 5: Toss, Top, and Serve

In a big salad bowl, combine the drained noodles, all the veggies, and herbs. Pour over the dressing and toss like you mean it—everything should glisten and get evenly coated. Serve right away, topped with crisp tofu, your favorite garnishes, and a fresh squeeze of lime juice if you like. That’s it—Spring Roll Salad perfection!

How to Serve Spring Roll Salad

Garnishes

This is where you can really put your stamp on your Spring Roll Salad! Scatter over chopped roasted peanuts for a classic crunch, a sprinkle of sesame seeds for a nutty accent, or crispy fried shallots if you’re feeling fancy. Extra fresh mint or cilantro leaves are the ultimate flavor booster. Don’t forget those bright lime wedges—just a squeeze brings everything to life!

Side Dishes

Spring Roll Salad shines as a meal on its own, but it’s also a great team player! Serve alongside Vietnamese summer rolls, lemongrass grilled tofu, or even a simple miso soup for a light but satisfying spread. For parties or potlucks, this salad loves sharing the stage with fresh fruit plates and lightly salted edamame.

Creative Ways to Present

Channel spring roll energy by serving your salad in clear glass bowls (to show off the colors), or even pile it into lettuce cups for a “deconstructed roll” vibe. Layer it parfait-style in mason jars for meal prep, or arrange in a rainbow on a platter so everyone can mix their own. It’s as fun to look at as it is to eat!

Make Ahead and Storage

Storing Leftovers

Any leftover Spring Roll Salad can be covered and kept in an airtight container in the fridge for up to 2 days. The flavors deepen a bit, but the noodles may become softer, and your purple cabbage might tint the noodles a playful pink! For the best crunch and color, store the dressing separately and toss just before eating.

Freezing

I wouldn’t recommend freezing Spring Roll Salad—the rice noodles and fresh veggies lose their glorious texture, and the herbs turn limp. It’s truly best enjoyed fresh or within a day or two of making.

Reheating

No need to reheat! This salad is meant to be served chilled or at cool room temperature, making it perfect for fast lunches or on-the-go meals. If your tofu’s been in the fridge and you prefer it warm, a quick blast in the skillet before topping the salad works beautifully.

FAQs

Final Thoughts

If you’re craving something light, colorful, and big on flavor, give this Spring Roll Salad a try—it’s a total crowd-pleaser that never lets me down. I can’t wait to hear how you make it your own, so grab those veggies, whip up that zippy dressing, and enjoy a little burst of sunshine in every bite!

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