Spring Roll Salad Recipe
Enjoy the flavor of spring rolls in a refreshing salad with a homemade sweet and spicy dressing. This spring roll salad is the perfect fusion of flavors in one bowl!
What You Need for Spring Roll Salad
- Vermicelli noodles: These rice noodles are the base of this spring roll salad.
- Fresh veggies and herbs: This spring roll salad is veggie-packed! We’re using a combination of fresh carrots, English cucumber, red cabbage, green onion, cilantro, mint, and basil.
- Mini shrimp: We love using pre-cooked mini shrimp for this salad because they’re bite-sized and easy to use in a cold salad like this.
- Peanuts: Give your roasted and salted peanuts a rough chop before sprinkling in this spring roll salad.
- Wonton strips: Add these right before serving to keep things crunchy.
- Homemade dressing: You need orange marmalade, rice vinegar, chili garlic sauce, sesame oil, soy sauce, and fresh lime juice for this dressing. It’s perfectly hot and sweet.
Substitutions and Variations
Want a saucier salad? Double the recipe for a saucier spring roll salad.
Choosing shrimp: We used cooked, mini shrimp because they are the perfect bite-sized protein. Feel free to use any size of cooked shrimp.
Use another meat protein: Feel free to substitute the shrimp for shredded chicken, steak, or shredded pork.
Make it vegetarian: If you would like to make this recipe vegetarian, skip the shrimp and use tofu. We have an amazing pan-fried tofu recipe 🙂
Make it spicier: Top this salad with sriracha or chili crunch for a spicier taste.
