Spring Roll Salad with Spicy Ginger Dressing

Spring Roll Salad with Spicy Ginger Dressing captures everything you love about Vietnamese spring rolls. The crunch, the freshness, the bold dipping sauce, and transforms it into a no-fuss bowl that comes together in 30 minutes flat.

Why You’ll Love This Recipe

• All the spring roll flavor in a fraction of the time: No rolling, no rice paper, no fuss — just chop, toss, and drizzle. Every bite delivers that signature fresh-herb-and-bright-sauce experience.
• Endlessly customizable protein: Add grilled shrimp, sliced chicken, pan-seared tofu, or keep it vegetarian — the salad works beautifully with or without protein.
• Meal-prep friendly: Store components separately and the salad keeps fresh and delicious for weekday lunches all week long.
• Bold ginger dressing that makes everything better: That spicy-sweet-tangy sauce is genuinely addictive and doubles as a marinade, dipping sauce, or noodle dressing.
• Ready in 30 minutes with zero cooking required (except noodles): Perfect for hot summer nights or any weeknight when turning on the oven isn’t happening.

Equipment Needed

• Large salad bowl or wide serving platter
• Medium saucepan (for rice noodles)
• Colander
• Small bowl and whisk (for dressing)
• Box grater or mandoline (for carrots)
• Sharp knife and cutting board
• Measuring cups and spoons

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Ingredients You’ll Need

• 6 cups mixed salad greens or romaine, roughly chopped
• 1 cup shredded carrots (about 2 medium carrots)
• 1 cup English cucumber, thinly sliced into half-moons
• 1 cup red bell pepper, thinly sliced
• 3 oz rice vermicelli noodles, cooked and cooled
• ½ cup fresh cilantro leaves
• ¼ cup fresh mint leaves, torn
• ½ cup sliced green onions
• ¼ cup roasted salted peanuts, roughly chopped
• 1 cup cooked protein of choice — shrimp, chicken, or tofu (optional)
• Spicy Ginger Dressing:
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or maple syrup
• 1½ tbsp fresh ginger, finely grated (about a 1½-inch piece)
• 1 clove garlic, minced
• 1–2 tsp sriracha or chili garlic sauce (adjust to heat preference)
• Salt and pepper to taste

Ingredient Notes

Rice Vermicelli Noodles: These thin, delicate noodles cook in just 3–4 minutes in boiling water, then get rinsed under cold water to stop cooking and prevent sticking. Don’t use thick rice noodles or regular pasta here — the fine, silky texture of vermicelli mimics the filling inside a real spring roll and keeps the salad light. After rinsing, toss the noodles in a tiny drizzle of sesame oil to prevent clumping before adding them to the bowl.

Fresh Ginger: Fresh ginger is non-negotiable in this dressing — it delivers a bright, zingy heat that ground ginger simply cannot replicate. Use a microplane or the fine side of a box grater for the most even distribution in the dressing. Buy a knob of fresh ginger and store leftovers unpeeled in the freezer, where it keeps for months and grates easily from frozen.

Fresh Herbs: The cilantro and mint are what transform this from a basic Asian noodle salad into something that genuinely tastes like a deconstructed spring roll. Don’t skip them or reduce the quantity — these herbs carry as much flavor weight as the dressing itself. If cilantro is polarizing at your table, swap it for Thai basil or flat-leaf parsley.

Sriracha: Start with 1 teaspoon for a mild heat level and build from there. The dressing should have a pleasant warmth that you notice on the back of your tongue — not overwhelming fire. For a completely kid-friendly version, omit the sriracha entirely and add an extra teaspoon of honey to maintain the flavor balance.

Step-by-Step Instructions

Step 1: Cook and Cool the Noodles

Bring a medium saucepan of water to a boil. Add the rice vermicelli and cook according to package directions — usually 3–4 minutes until just tender. Drain immediately in a colander and rinse thoroughly under cold running water to stop cooking and wash away excess starch. Toss with a small drizzle of sesame oil and set aside to keep noodles separated.

Step 2: Make the Spicy Ginger Dressing

Combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha in a small bowl. Whisk vigorously until fully combined — the dressing should look cohesive and glossy rather than separated. Taste and adjust: more sriracha for heat, more honey for sweetness, more vinegar for tang. Season lightly with salt and pepper.

Step 3: Prep All the Vegetables

Shred the carrots on a box grater or slice paper-thin with a mandoline. Slice the cucumber into thin half-moons and the red bell pepper into long, thin strips. Slice the green onions on a diagonal for a prettier look. Tear the mint leaves rather than chopping — tearing keeps the edges from browning and releases more fragrance.

Step 4: Build the Salad

Spread the mixed greens across a large salad bowl or wide platter. Layer the cooled rice noodles, shredded carrots, cucumber, and red bell pepper on top. Distribute everything evenly from edge to edge so every serving gets a full mix of colors and textures.

Step 5: Add Herbs, Protein, and Peanuts

Scatter the fresh cilantro, torn mint, and sliced green onions over the top of the salad. Add your cooked protein of choice if using. Finish with the chopped roasted peanuts — these add the essential crunch that ties the whole bowl together and gives every bite a satisfying texture contrast.

Step 6: Dress and Serve

Drizzle the spicy ginger dressing over the salad right before serving. Toss gently at the table, or serve the dressing on the side so guests can dress their own portions and the greens stay crisp. Serve immediately while everything is fresh and vibrant.

Pro Tips & Cooking Hacks

• Rinse rice noodles in ice-cold water and toss immediately in sesame oil — this stops cooking, prevents sticking, and adds a subtle flavor that enhances the whole salad.
• Make the dressing up to 5 days ahead and store in a sealed jar in the fridge. The flavor deepens as it sits — shake before using.
• Use a rotisserie chicken for the protein. Pull the meat apart, toss with a splash of the dressing, and pile it directly on the salad. Dinner in 15 minutes.
• For meal prep, store greens, noodles, vegetables, and dressing in four separate containers. Combine fresh each day for crisp, restaurant-quality salads all week.
• Double the dressing recipe — it keeps for 5 days and works brilliantly as a marinade for chicken, shrimp, or tofu, or tossed with cold soba noodles for a quick weekday lunch.

Tips & Variations

Make It a Shrimp Spring Roll Bowl: Toss 1 lb of peeled and deveined shrimp in a tablespoon of the ginger dressing, then cook in a hot skillet 2–3 minutes per side. Fan the shrimp over the assembled salad for a protein-packed main course that looks and tastes like something from a Vietnamese restaurant.

Go Fully Vegan: Use maple syrup instead of honey in the dressing and pile on crispy tofu — press extra-firm tofu dry, cube it, toss in a little soy sauce and sesame oil, and bake at 400°F for 25 minutes until golden. The tofu absorbs the ginger dressing beautifully and holds its texture in the salad.

Make-Ahead Strategy: Cook the noodles and make the dressing up to 3 days ahead. Chop all vegetables the morning of serving and store in zip-lock bags in the fridge. Keep herbs whole until right before assembly — torn herbs wilt faster than whole leaves. Assemble everything within 30 minutes of serving.

Serving Suggestions

Serve this salad as a light but genuinely satisfying weeknight main course in wide, deep bowls so every element stays layered and visible. Pair with a small side of miso soup or a simple clear broth for a full Asian-inspired meal that feels restaurant-quality. [Internal link: Detox Salad]

For a summer entertaining spread, set up a build-your-own spring roll salad bar — lay out all the components separately with the dressing in a small pitcher and let guests build their own bowls. It’s interactive, beautiful, and accommodates every dietary preference at the table without any extra effort.

Garnish each serving with extra peanuts, a lime wedge, and a few whole cilantro sprigs for a restaurant-style presentation that takes 30 extra seconds and makes the bowl look dramatically more impressive. [Internal link: Blueberry Pistachio Spring Salad]

Common Mistakes

• Not rinsing the noodles after cooking: Warm, starchy noodles clump into a single mass and make the salad dense and gummy. Always rinse thoroughly in cold water and toss in sesame oil.
• Using ground ginger in the dressing: Ground ginger tastes flat and dusty compared to fresh. The dressing’s whole personality depends on fresh ginger — don’t substitute.
• Dressing the salad too far in advance: Dressed greens wilt within 20 minutes. Always add dressing right before serving or bring it on the side.
• Skipping the fresh herbs: Cilantro and mint are not optional garnishes — they carry as much flavor as any other component. Reducing them significantly changes the entire character of the salad.
• Overloading the noodles: Rice noodles should be one element among many, not the dominant base. Keep the noodle portion to about ¾ cup per serving so the vegetables and herbs stay the stars.

What to Serve With Spring Roll Salad

This salad works beautifully alongside other light Asian-inspired dishes. Serve it next to a bowl of wonton soup, steamed dumplings, or a plate of vegetable gyoza for a complete meal that feels like a restaurant experience at home. The brightness of the ginger dressing ties naturally into the flavors of any dumpling dipping sauce on the table.

For a warm-weather backyard dinner, this salad pairs perfectly with grilled lemongrass chicken skewers or teriyaki salmon. Both proteins absorb bold Asian-inspired flavors well, and the cool, crunchy salad provides a refreshing contrast to anything coming hot off the grill.

When serving this as a standalone lunch, a small side of edamame with sea salt or a cup of chilled green tea makes the meal feel more complete without adding complexity to the prep. [Internal link: Everything Spring Green Salad with Lemon Basil Vinaigrette]

Frequently Asked Questions

Can I use regular pasta instead of rice noodles?

You can, but the texture and flavor profile change significantly. Thin angel hair or linguine works in a pinch, but rice vermicelli is what gives this salad its authentic spring roll character — it’s lighter, more delicate, and absorbs the dressing without getting heavy.

How spicy is this dressing?

With 1 teaspoon of sriracha, the dressing registers as mildly warm — most adults find it very approachable. Use 2 teaspoons for noticeable heat, or omit the sriracha entirely for a completely kid-friendly version. The ginger itself contributes brightness that reads as heat-adjacent even without the chili sauce.

Can I make this salad gluten-free?

Yes — swap the soy sauce in the dressing for tamari or coconut aminos, and the entire recipe becomes gluten-free. Rice noodles are naturally gluten-free, and all other salad components contain no gluten.

How long do leftovers keep?

Dressed leftovers keep in the fridge for up to 24 hours — the noodles absorb the dressing and soften overnight, which some people actually prefer. For best results, store components separately for up to 3 days and assemble each serving fresh.

What protein works best in this salad?

Grilled or poached shrimp is the most traditional pairing and takes only 3–4 minutes to cook. Sliced grilled chicken breast, pan-seared tofu, or even canned wild-caught tuna drained and tossed in the dressing all work beautifully. The ginger dressing elevates any protein you add.

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