Spring Roll Salad with Ginger

This vibrant spring roll salad brings together the best parts of fresh spring rolls in a single colorful bowl. The spicy ginger dressing ties everything together with a punchy sweet heat that wakes up all the vegetables.

I love making this recipe for lunch after farmers market runs because it comes together quickly and tastes even better with peak season produce. I first tossed this together for a picnic lunch and everybody kept coming back for seconds. Now it is my go to for potlucks and hot summer evenings when I want something light but satisfying.

Ingredients

• Rice vermicelli noodles: They soak up all the dressing and give the salad satisfying body Look for noodles that are bright white which means they are fresh and not stale
• Shredded carrots: Bring sweetness and crunch Pre shredded bags are handy but fresh carrots have the best snap
• Bell peppers: Both red and yellow add color and juicy texture Look for firm peppers that feel heavy for their size
• Cucumber: Cool and crisp English cucumbers have thin skins and fewer seeds for less watery salad
• Bean sprouts: Offer crunch and lightness Fresh sprouts should be white and smell clean not musty
• Fresh cilantro: Adds herby lift Use leaves mostly and avoid large stems
• Fresh mint leaves: Classic spring roll flavor Bright green leaves with no black spots give best flavor
• Green onions: Mild bite and color Go for firm stalks with bright green tops
• Peanuts: Offer nutty richness especially if you like extra crunch Choose roasted unsalted for best taste
• Fresh ginger: Key to the spicy dressing Select firm roots with thin skin and fragrant aroma
• Soy sauce: Gives salt and umami Choose low sodium if desired
• Rice vinegar: Balances the dressing Look for clear bright vinegar for tanginess
• Honey or agave syrup: Sweetens the dressing and tames the spice Go for honey if you want floral notes agave for vegan option
• Sesame oil: Provides deep toasted richness Use toasted dark sesame oil not the pale one
• Chili sauce: Brings heat Adjust the amount for your spice level Sriracha or sambal oelek both work well

Instructions

Cook the Noodles:

Bring a large pot of water to a rolling boil Add the rice vermicelli noodles and gently stir so they do not clump together Watch them closely They usually cook in just a few minutes Once tender but not mushy quickly drain and rinse under cold water This stops the cooking and removes extra starch Set the noodles aside to cool

Prep the Vegetables:

Lay out your cutting board and slice the carrots bell peppers and cucumber into classic spring roll thin strips This means long and skinny Use a sharp knife or veggie peeler for carrots The thinner you slice the vegetables the easier it is to toss the salad and the more evenly the dressing will coat every bite Chop cilantro and mint roughly so you get pops of flavor in each forkful

Combine the Greens:

In a big mixing bowl pile in all your sliced carrots bell peppers cucumber bean sprouts chopped cilantro chopped mint and sliced green onions This is where all the color comes together

Mix in the Noodles:

Add your cooled vermicelli noodles to the vegetable mixture Start with half and gently toss then add more as needed to keep a balanced noodle to veggie ratio It should look generous and vibrant Maintain a light touch so noodles stay intact

Make the Spicy Ginger Dressing:

In a small bowl whisk together the grated fresh ginger with soy sauce rice vinegar honey or agave syrup toasted sesame oil and chili sauce Whisk until completely combined and the honey dissolves Taste and adjust the chili level if you like your salad spicier

Dress the Salad:

Pour all the dressing over the noodle and veggie bowl Using tongs gently toss until everything is well coated Make sure to lift from the bottom so the herbs and peanuts do not get lost at the top

Finish and Serve:

Transfer the tossed salad to a serving platter or dish Just before serving sprinkle generously with crushed peanuts if you like The salad is best enjoyed right away while herbs are fresh and crunchy

My favorite part of this salad is always the mint I remember my grandmother keeping a pot of it on her back step and plucking handfuls for salads just like this one Fresh herbs really brighten up every bite and make it taste like springtime even in the middle of winter

How to Store Spring Roll Salad

Keep leftover salad separate from the dressing in an airtight container and store in the fridge for up to two days. If already dressed, the noodles may soften a bit overnight but the flavors will still be wonderful. Wait to add peanuts until just before serving so they stay crunchy.

Smart Ingredient Swaps

You can use soba or glass noodles in place of rice vermicelli for a different flavor and texture. If you do not have cilantro or mint, try fresh basil or even flat leaf parsley. For extra protein add baked tofu grilled chicken or even shrimp.

Serving This Salad

Pile the salad high on a large platter and let guests help themselves for picnics or potlucks. Top with extra herbs or sliced chili for showstopping color. It is great as a light main course or alongside dumplings for a fun DIY meal night.

Spring Roll Salad in History

Spring rolls are deeply rooted in East and Southeast Asian food cultures. This salad brings the flavors and textures found in Vietnamese and Thai rolls into a quick bowl form with all the joy and none of the fuss of rolling. To me it captures the refreshing feeling of street food with the ease of home cooking.

Adapting for the Seasons

Use local asparagus or snap peas in spring Swap in thinly sliced radish or daikon for winter crunch Try mango or jicama for a summery tropical twist

Success Stories

I once packed this salad for a road trip and it held up beautifully for hours even after a bumpy car ride. A friend even messaged after a party asking for the recipe because she said it was the only dish that disappeared completely off the buffet table. Leftovers almost never last at my house which is always a good sign.

Freezer Friendly Tips

This salad is best enjoyed fresh due to all the delicate herbs and raw vegetables but you can freeze the cooked noodles alone. Simply thaw and refresh with freshly chopped veggies and a quick batch of dressing for a speedy meal later.

This spring roll salad is bursting with color, crunch, and brightness. Each bowl is a refreshing way to celebrate the freshest vegetables of the season.

Common Recipe Questions

→ Can I use different vegetables in this dish?

Absolutely! Options like shredded purple cabbage, snap peas, or radishes work well for extra crunch and color.

→ Is there a substitute for rice vermicelli noodles?

Yes—you can use glass noodles or even soba if preferred, though traditional rice noodles keep the bowl light and gluten-free.

→ How can I adjust the dressing’s heat level?

To lower the spice, reduce or omit the chili sauce. For extra kick, add more chili sauce or fresh sliced chilies.

→ Can I make the salad ahead of time?

Prepare and store the components separately; toss with dressing just before serving to keep everything crisp and fresh.

→ What proteins pair well with this dish?

Grilled shrimp, tofu, or chicken are excellent additions, absorbed by the savory ginger dressing for added heartiness.