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Fresh Spring Roll Salad with Creamy Peanut Dressing

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A light and satisfying salad featuring crunchy fresh vegetables, tender herbs, and a creamy, slightly sweet peanut dressing. Perfect for summer meals, this recipe is quick, easy, and packed with flavor and texture.

Ingredients

Scale
  • Rice paper wrappers
  • 2 medium carrots, julienned (about 1 cup)
  • 1 medium cucumber, thinly sliced
  • 1 cup shredded red cabbage
  • 2 ounces (56 g) thin rice vermicelli noodles (optional)
  • ¼ cup fresh mint leaves, rinsed and patted dry
  • ¼ cup fresh cilantro leaves, rinsed and patted dry
  • Basil leaves (optional)
  • 3–4 cooked shrimp or tofu cubes or shredded chicken (optional protein)
  • ¼ cup (64 g) natural peanut butter (creamy preferred)
  • 2 tablespoons (30 ml) soy sauce or tamari
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 teaspoon (5 ml) honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 2–3 tablespoons (30–45 ml) water
  • Optional: splash of rice vinegar or sesame oil
  • Optional garnish: chopped peanuts or extra herbs

Instructions

  1. Bring a pot of water to a boil. Add rice vermicelli noodles and cook for 3-4 minutes until tender but firm. Drain and rinse under cold water. Set aside to drain completely. (Skip if not using noodles.)
  2. Julienne carrots, slice cucumber into thin strips, and shred red cabbage. Rinse and pat dry mint and cilantro leaves. Set aside.
  3. Fill a large shallow dish or plate with warm water. Submerge one rice paper wrapper for 15-20 seconds until soft but not mushy. Lay flat on a clean kitchen towel or plate.
  4. On the softened wrapper, place a small handful of veggies, a few herbs, some noodles (if using), and optional protein. Fold the bottom over the filling, then fold each side snugly before rolling tightly to seal. Repeat with remaining wrappers and filling.
  5. In a small bowl or jar, combine peanut butter, soy sauce, lime juice, honey, grated ginger, and minced garlic. Whisk or shake vigorously while adding water little by little until smooth and pourable.
  6. Arrange the spring roll salad on a platter or in bowls. Drizzle the peanut dressing over the top or serve on the side for dipping. Garnish with chopped peanuts or extra herbs if desired.

Notes

Soak rice paper wrappers one at a time for 15-20 seconds to avoid tearing or gumminess. Use fresh herbs for best flavor. Dressing can be stored in the fridge up to 5 days; stir before use. For vegan version, swap honey with maple syrup. For gluten-free, use tamari and certified gluten-free rice papers. Leftover rolls keep best if wrapped tightly and refrigerated up to 24 hours; keep dressing separate to avoid sogginess.

Nutrition

Keywords: spring roll salad, peanut dressing, fresh salad, summer recipe, light meal, gluten-free, vegetarian option, vegan option

Find it online: https://larameals.com/fresh-spring-roll-salad-with-creamy-peanut-dressing-easy-recipe-for-summer/