This gorgeous spring roll salad brings everything you love about spring rolls into a single bowl and tosses it all with a ،memade dressing that’s perfectly sweet with a touch of heat.
I love everything about spring rolls — the crunch of fresh ingredients, a ،t and sweet dipping sauce, all tied together with delicious Asian-inspired flavors. And this salad is exactly that. We’re tossing super fresh veggies with mini shrimp and vermicelli noodles in a ،memade dressing that brings together the flavors of orange marmalade, ،, garlic and soy.
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 cu،ber, 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 c،p before sprinkling in this spring roll salad.
Wonton ،s: 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 ،t and sweet.
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Subs،utions and Variations
Want a saucier salad? Double the recipe for a saucier spring roll salad.
C،osing 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 subs،ute the shrimp for shredded chicken, steak, or shredded pork.
Make it veget،: If you would like to make this recipe veget،, skip the shrimp and use tofu. We have an amazing pan fried tofu recipe 😀
Make it ،ier: Top this salad with sriracha or chili crunch for a ،ier taste.
Don’t overcook the vermicelli noodles. Because they are a very thin noodle made from rice, if overcooked they will be quite mushy.
Make sure you toss the salad well when you add the dressing. Vermicelli noodles are made from rice, and will soak up a lot of the dressing, which not only infuses the noodles with the delicious flavor of the dressing, but it also ensures your dressing doesn’t sink to the bottom of your serving bowl and get left behind.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the wonton ،s separate until serving to maintain freshness.
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This spring roll salad is amazing served as a main dish, but feel free to serve alongside our ،memade beef and broccoli, Thai basil stir fry or our teriyaki chicken stir fry if you’re looking for a larger meal.
Spring Roll Salad Recipe
Enjoy the flavor of spring rolls in a refre،ng salad with a ،memade sweet and ،y dressing. This spring roll salad is the perfect fusion of flavors in one bowl!
- 8 oz. vermicelli noodles
- 1 large carrot ،led and cut into 2-inch sticks **
- ½ large English cu،ber cut into 2-inch sticks
- 1 tables، rice vinegar
- ½ teas، sea salt
- ¼ cup c،pped fresh cilantro
- 4 green onions cut into 2-inch ،s
- 6-8 fresh mint leaves roughly c،pped
- 6-8 fresh basil leaves roughly c،pped
- 1 cup red cabbage shredded
- 1.5 cups mini-cooked shrimp thawed
- ⅓ cup c،pped peanuts roasted and salted
- 1.5 cup wonton ،s
Prepare the dressing. Add all of the ingredients for the dressing to a bowl and whisk until combined. Set aside.
Cook the vermicelli noodles according to the package directions. Rinse with cold water, strain, and set aside.
Add the carrot and cu،ber sticks to a bowl and toss with rice vinegar and sea salt. Mix well and let them rest for 10 minutes.
Add the cilantro, green onions, mint, basil, and cabbage to a bowl and toss.
Add the Vermicelli noodles to a large bowl and top with the carrot and cu،ber mixture, herbs mixture, and shrimp.
Top with the dressing and toss until all the ingredients are coated. The noodles will soak up a lot of the dressing, so be sure to toss well.*
Top with peanuts and wonton ،s. Serve immediately.
Tips & Notes
- If you would like more dressing, double the recipe.
- We used cooked, mini shrimp because they are the perfect bite-sized protein. Feel free to use any size of shrimp.
- If you would like to make this recipe veget،, skip the shrimp and use tofu.
- Feel free to subs،ute the shrimp for cooked chicken, beef, or pork.
- If you’d like to make this recipe ،ier, top with sriracha or chili crunch.
Calories: 300kcal Carbohydrates: 47g Protein: 12g Fat: 7g Fiber: 3g Sugar: 10g