Fresh, vibrant, and bursting with flavor, Spring Roll Salad with Spicy Ginger Dressing is the perfect recipe for warm-weather meals, meal prep lunches, or light dinners. Imagine the classic Vietnamese-inspired spring roll—but instead of wrapping everything up in delicate rice paper, you toss the noodles, herbs, vegetables, and protein into one refreshing salad bowl.
This dish highlights balance: chewy rice vermicelli, crunchy cabbage and carrots, crisp cucumber, fragrant herbs, and a fiery-sweet spicy ginger dressing. Not only is it visually stunning, but it’s also highly adaptable to your tastes.
In this guide, we’ll cover everything: what the dish is, how to make it step by step, storage and prep tips, common mistakes, and nutrition. By the end, you’ll have all the know-how to make this your go-to summer noodle salad.
What Is a Spring Roll Salad?
A spring roll salad is a deconstructed take on Vietnamese gỏi cuốn (fresh salad rolls). Instead of using rice paper, the fillings—rice vermicelli noodles, shredded vegetables, fresh herbs, and roasted peanuts—are layered into a bowl. A punchy ginger dressing adds zest, spice, and depth.
The dish is often compared to Vietnamese summer rolls but is easier to prepare since there’s no rolling involved. The combination of fresh herbs, cooling vegetables, and chewy noodles creates a satisfying, refreshing, and nutritious meal.
Why You’ll Love This Dish
- Meal-prep friendly: Components can be made ahead and dressed just before serving.
- Customizable: Add shrimp, tofu, chicken, or keep it all vegetables.
- Texture heaven: Crisp cabbage + chewy noodles + crunchy peanuts = addictive balance.
- Nutrient-packed: Veggies and herbs are loaded with antioxidants and fiber.
The ginger dressing is the star. Ginger not only delivers bold, zesty flavor but is also associated with digestive support and anti-inflammatory benefits (benefits of ginger). The dressing ties everything together with a mix of soy, lime, chili heat, and a touch of sweetness.
Additionally, this salad often includes bean sprouts. While they add crunch and authenticity, it’s worth noting that raw sprouts carry higher food-safety risks; the FDA has clear sprout safety guidance if you’d like to learn more.
Ingredient Overview (Salad + Dressing)
Salad Base
- Rice vermicelli (thin rice noodles) – The essential noodle for this dish (what rice vermicelli is).
- Cabbage & romaine – Crunchy and refreshing base.
- Carrots, cucumber, red bell pepper – Colorful, crisp, and hydrating.
- Fresh herbs – Mint, cilantro, basil: key to the spring-roll flavor.
- Bean sprouts (optional) – Extra crunch but optional due to safety.
- Roasted peanuts or cashews – For nutty depth.
Protein Options
- Shrimp, chicken, tofu, or tempeh—add whichever fits your dietary preference.
Spicy Ginger Dressing
- Rice vinegar + lime juice for acidity.
- Soy sauce or tamari for salty umami.
- Fresh ginger + garlic for zesty aromatics.
- Neutral oil + toasted sesame oil for body and fragrance.
- Honey or maple syrup to balance acidity and heat.
- Chili flakes or Sriracha for spice.
Optional creamy variation: whisk in peanut butter for a thicker, velvety dressing.
Best Noodles for a Spring Roll Salad
The best choice is rice vermicelli, which cooks quickly, absorbs flavor, and has the right chewy texture. Avoid substituting with glass noodles (mung bean) if you want authenticity. Flat rice sticks are a backup option but don’t have the same spring-roll bite.
Pro tip: Cook noodles until just tender, rinse in cold water, then toss with a little neutral oil to prevent sticking.
How to Make Spring Roll Salad with Spicy Ginger Dressing
Step 1. Cook & Chill the Noodles
Boil rice vermicelli for 2–4 minutes, rinse under cold water, and spread out to cool. Toss with a few drops of oil.
Step 2. Prep the Vegetables & Herbs
- Julienne carrots, cucumber, and bell peppers.
- Shred cabbage thinly.
- Roughly tear mint, cilantro, and basil leaves.
Step 3. Add Protein
- Shrimp: poach and chill.
- Chicken: grill or poach, then shred.
- Tofu: press, cube, and pan-sear until golden.
Step 4. Make the Dressing
Whisk together rice vinegar, lime, soy sauce/tamari, ginger, garlic, sesame oil, honey, and chili flakes. Taste and adjust—add more sweet for balance, more lime for brightness, or more chili for heat. For a creamy option, whisk in peanut butter.
Step 5. Assemble
Layer chilled noodles, vegetables, and herbs. Add protein if using. Toss lightly with half the dressing, then top with roasted peanuts and serve with remaining dressing on the side.
Protein Add-Ins & Variations
- Shrimp spring-roll salad – Classic and refreshing.
- Seared tofu or tempeh – Perfect plant-based protein.
- Grilled chicken or pork – Hearty variation.
- Dressing spins:
- Creamy peanut-ginger
- Miso-ginger
- Extra-spicy with chili crisp
Make-Ahead, Storage & Meal-Prep Tips
- Prep noodles, chop veg, and whisk dressing in advance.
- Store separately for up to 3 days; dress only before eating.
- Pack in layers for work lunches: dressing → firm veg → noodles → herbs → proteins → peanuts.
- Herbs and peanuts should always be added fresh for maximum flavor.
Texture, Flavor & Balance
- Cut vegetables thinly so bites are cohesive.
- Dressing should balance acid, salt, sweet, and heat.
- Use generous herbs—they define the spring-roll profile.
- Add peanuts last so they stay crunchy.
Troubleshooting
- Watery salad → Dry noodles and veg thoroughly.
- Bland dressing → Add honey/maple + more lime or soy.
- Too spicy → Dilute with more sweetener or peanut butter.
- Sticky noodles → Rinse and toss with oil after cooking.
- Wilted herbs → Always add them last.
Nutrition Snapshot
- Naturally gluten-free with tamari and rice noodles.
- Lower calories by swapping some noodles for cabbage or romaine.
- Choose low-sodium soy for salt reduction.
- Colorful vegetables boost antioxidants.
- Bean sprouts are nutritious but may carry food-safety risks—consider lightly cooking them if concerned.
FAQs About Spring Roll Salad with Spicy Ginger Dressing
Q: What’s the difference between spring rolls and this salad?
A: Spring rolls are wrapped in rice paper; this salad keeps everything loose in a bowl.
Q: Can I make the dressing without peanut butter?
A: Absolutely—it works beautifully as a vinaigrette with ginger, soy, lime, and chili.
Q: How do I prevent noodles from sticking?
A: Rinse in cold water and toss with a bit of oil.
Q: Is this salad healthy?
A: Yes—fiber from vegetables, lean protein, and healthy fats make it nutrient-dense.
Q: Can I swap the herbs?
A: Yes. Mint + cilantro are essential, but Thai basil adds depth.
Q: What’s a soy sauce alternative?
A: Tamari (gluten-free) or coconut aminos (sweeter, less salty).
Q: Are bean sprouts safe to eat raw?
A: They can carry higher risk; consider skipping or cooking them lightly.
Quick Recipe Card
Yield: 6 servings | Time: 40 minutes
Ingredients
- 8 oz rice vermicelli
- 2 cups shredded cabbage
- 2 cups chopped romaine
- 2 carrots, julienned
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- ½ cup each mint & cilantro
- ½ cup roasted peanuts
- Protein of choice: shrimp, tofu, chicken
- Optional: 1 cup bean sprouts
Dressing
- ¼ cup rice vinegar + 2 Tbsp lime juice
- 3 Tbsp soy sauce or tamari
- 1½ Tbsp grated ginger
- 1 garlic clove, minced
- 3 Tbsp neutral oil + 1 tsp sesame oil
- 2 tsp honey or maple syrup
- ¼–½ tsp chili flakes or 1–2 tsp Sriracha
- Optional: 2 Tbsp peanut butter (for creamy version)
Method
- Boil noodles 2–4 minutes, rinse, and chill.
- Whisk dressing; adjust taste.
- Julienne vegetables; prep herbs.
- Assemble salad with noodles, veg, herbs, protein, and peanuts.
- Toss lightly with dressing; serve extra on the side.
