There’s something incredibly satisfying about the vibrant colors and fresh flavors of a Spring Roll Salad with Peanut Sauce. Every bite bursts with crunchy vegetables, tender rice noodles, and a creamy, savory-sweet peanut dressing that ties it all together.

I first created this salad after craving the flavors of my favorite Vietnamese spring rolls but not wanting to deal with the time-consuming wrapping process. This simplified version brings all those beloved ingredients together in a fraction of the time, making it a regular staple in my home.

Why You'll Love This Spring Roll Salad with Peanut Sauce

Get ready to add a new favorite to your meal rotation. This Spring Roll Salad with Peanut Sauce isn’t just delicious—it’s an absolute lifesaver on busy days.

First, it’s incredibly quick and easy to make. While traditional spring rolls require careful rolling, this salad version comes together in just 30 minutes, giving you all the flavor with none of the fuss.

It’s also wonderfully healthy and refreshing. Packed with crisp vegetables, herbs, and lean proteins, this dish is as nourishing as it is tasty, perfect for light lunches or satisfying dinners.

Budget-friendly? Absolutely. Most of the ingredients are pantry staples or inexpensive fresh produce, making it an affordable option for feeding the whole family.

Finally, its versatility is unmatched. You can easily customize the proteins, swap out veggies, or adjust the spice level to suit every palate, making it a crowd-pleaser for gatherings or picky eaters.

With all these perks, it’s easy to see why this recipe has quickly become a go-to in my kitchen.

Ingredients Notes

The beauty of this Spring Roll Salad lies in its balance of flavors and textures, all built from simple, fresh ingredients that are easy to find and prepare.

Rice noodles serve as the hearty base for this salad. Their light, chewy texture perfectly complements the crisp vegetables and rich dressing. I usually opt for thin vermicelli-style rice noodles, but you can use any variety you prefer, just be sure to cook them according to the package instructions and rinse them with cold water to prevent sticking.

Fresh vegetables bring the crunch and vibrant color to this dish. I love using shredded carrots, thinly sliced cucumbers, bell peppers, and purple cabbage. These veggies not only add texture but also provide a variety of nutrients. Feel free to get creative with what’s in season or what you have on hand.

Herbs are what truly give this salad its authentic spring roll flavor. A generous handful of chopped cilantro, mint, and Thai basil add bright, aromatic notes that elevate every bite. If you can’t find Thai basil, regular basil works beautifully as well.

Protein options are flexible and can be tailored to your preference. I often use cooked shrimp or grilled chicken breast for a lean, flavorful addition. For a vegetarian option, tofu works wonderfully, especially when lightly pan-fried to add a bit of crispiness.

The star of the show is the peanut sauce. Made with creamy peanut butter, soy sauce, rice vinegar, lime juice, garlic, and a touch of honey or maple syrup, it’s rich, savory, and slightly sweet. A splash of warm water helps achieve the perfect drizzling consistency. Don’t skip the optional chili garlic sauce if you like a bit of heat.

For equipment, you’ll need a large mixing bowl for tossing everything together, a small whisking bowl for the dressing, and a pot to cook the rice noodles. A sharp knife and cutting board will make prepping your vegetables quick and easy.

How To Make This Spring Roll Salad with Peanut Sauce

Bringing this fresh and vibrant dish together is simple and straightforward. Let’s walk through the process.

Start by cooking your rice noodles according to the package instructions. Be sure to salt the water lightly, and once cooked, rinse them under cold water to stop the cooking process and keep them from becoming sticky. Set them aside to drain thoroughly while you prepare the rest of the ingredients.

While the noodles are cooling, prep your vegetables. Julienne the carrots and cucumbers, thinly slice the bell peppers and cabbage, and chop your herbs finely. The more uniform your slices, the better they’ll mix and create that beautiful, colorful salad appearance.

Next, prepare your protein. If using shrimp, quickly sauté them in a bit of oil until pink and cooked through. For chicken, grill or pan-sear the breasts until fully cooked, then slice thinly. If you prefer tofu, press it to remove excess moisture, cube it, and pan-fry until golden and crisp on all sides.

Now it’s time to make the peanut sauce. In a small bowl, combine creamy peanut butter, soy sauce, rice vinegar, lime juice, minced garlic, and honey. Whisk the ingredients together until smooth. If the sauce is too thick, add warm water a tablespoon at a time until it reaches your desired consistency. Stir in chili garlic sauce if you want a little kick.

In a large mixing bowl, combine the cooked noodles, prepared vegetables, chopped herbs, and your protein. Drizzle about half of the peanut sauce over the top and gently toss everything together until well coated. Taste and add more dressing if desired.

The entire process takes about 30 minutes from start to finish, making it perfect for a quick weeknight meal that feels special and satisfying.

Storage Options

If you find yourself with leftovers, this Spring Roll Salad stores surprisingly well with a few simple tips.

For the best texture, store the salad and peanut sauce separately. Place the undressed salad in an airtight container and refrigerate for up to 3 days. The veggies may lose a bit of their crispness over time, but the flavors will continue to meld beautifully.

The peanut sauce can be kept in a sealed jar or container in the fridge for up to 5 days. If it thickens, simply stir in a bit of warm water to loosen it before serving.

If you've already tossed the salad with the dressing, it’s still good for 1-2 days in the refrigerator. However, the noodles may absorb some of the sauce, softening slightly.

When reheating, it’s best to enjoy this salad cold or at room temperature. If you want to slightly warm it, a brief 10-15 seconds in the microwave is sufficient, but be careful not to overheat and wilt the fresh vegetables.

Variations and Substitutions

The flexibility of this recipe is one of its biggest strengths, allowing you to tailor it to your taste and dietary needs.

For a low-carb version, swap the rice noodles for spiralized zucchini or shirataki noodles. These alternatives provide the same satisfying texture without the extra carbs.

To make it vegan, simply use tofu or tempeh as your protein and substitute maple syrup for honey in the peanut sauce. Use tamari or coconut aminos instead of soy sauce for a gluten-free, plant-based option.

If you prefer a spicier kick, increase the amount of chili garlic sauce or add a bit of Sriracha to the peanut dressing. A sprinkle of crushed peanuts and red pepper flakes on top also adds heat and crunch.

For added crunch and texture, consider including crushed roasted peanuts or crispy wonton strips as a garnish. They add a delightful contrast to the soft noodles and tender vegetables.

Finally, you can experiment with different protein options like thinly sliced beef, shredded rotisserie chicken, or even leftover roasted salmon. This salad is endlessly adaptable, allowing you to use what you have and still create something delicious.

Don’t be afraid to make it your own! Part of the fun is finding the perfect combination that suits your tastes and keeps this recipe fresh and exciting every time you make it.