Spring Roll Salad Recipe
If you’ve been craving something fresh, vibrant, and bursting with flavor, this Spring Roll Salad Recipe is just the thing to brighten your meal times. Combining the satisfying textures of rice noodles, crisp veggies, and herbaceous greens with the savory pop of pan-fried tofu and a zesty dressing, this dish captures the essence of classic spring rolls without the fuss of wrapping. It’s colorful, nourishing, and absolutely delicious — perfect for a light lunch or a crowd-pleasing starter that everyone will rave about.
Ingredients You’ll Need
This Spring Roll Salad Recipe shines because of its simple, fresh ingredients that each bring something special to the bowl. From crunchy cabbage to fragrant herbs and the perfect balance of tangy, savory dressing, every component is essential for that harmonious flavor and texture.
- 6.75 ounces rice noodles: These provide a soft, chewy base that soaks up all the delicious dressing.
- 1 cup green cabbage, thinly sliced: Adds a crisp bite and refreshing crunch.
- 1 cup purple cabbage, thinly sliced: Pops with vibrant color and subtle sweetness to balance the salad.
- ½ red bell pepper, thinly sliced: Brings just the right hint of sweetness and crunch.
- ¾ cup carrots, julienned: Adds natural sweetness and beautiful orange streaks.
- ½ cup cucumber, julienned or diced: Provides cool, hydrating freshness.
- ¼ cup red onion, thinly sliced: Imparts a gentle pungency and zest.
- ¼-½ cup fresh cilantro leaves, roughly chopped: Adds herbal brightness and a signature spring roll aroma.
- ¼-½ cup fresh mint leaves, roughly chopped: Lends cool, aromatic notes that lift the whole salad.
- ½ block firm tofu, cubed: Pan-fried to golden perfection for added protein and texture.
- 1 tablespoon olive oil: Needed for frying the tofu to get that irresistible crust.
- 2 tablespoons soy sauce for tofu: Brings savory umami flavor during cooking.
- Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots (optional garnishes): Add a delightful crunch and extra flavor contrast.
- Fresh lime juice (optional for serving): Adds a zesty finishing touch that brightens every bite.
- 6 tablespoons vegan fish sauce or substitute (6 tablespoons soy sauce + 2 tablespoons lime juice): Forms the savory, tangy backbone of the dressing.
- 4 ½ tablespoons sugar: Balances acidity with a touch of sweetness.
- 2 tablespoons rice vinegar or white vinegar: Adds mild tartness to the dressing.
- 1-2 cloves garlic, grated or minced: Offers pungent depth and aroma.
- 2 teaspoons ginger, grated: Infuses a warm, spicy note that lifts the flavors.
- 1 heaping tablespoon sambal oelek or chili garlic sauce: Provides heat and a flavorful kick, adjustable to your preference.
- Juice of one lime: Enhances freshness and brightness in the dressing and at serving.
How to Make Spring Roll Salad Recipe
Step 1: Prep the noodles
Start by preparing the rice noodles according to the package instructions — typically soaking them in hot water for about 10 minutes. This step is key to getting perfectly tender noodles that soak up the vibrant dressing without falling apart.
Step 2: Chop and prep the veggies
While the noodles soften, thinly slice and julienne the cabbage, red bell pepper, carrots, cucumber, red onion, cilantro, and mint. The variety of textures and colors in the veggies is what makes this Spring Roll Salad Recipe so visual and delicious—don’t rush this step!
Step 3: Cook the tofu
Heat olive oil in a nonstick pan over medium heat and add the cubed tofu with a splash of soy sauce. Cook until each side is golden and crispy, around 5 to 7 minutes. This crispy tofu adds a lovely protein boost and a satisfying contrast to the fresh veggies.
Step 4: Make the dressing
Whisk together the vegan fish sauce (or the soy sauce and lime juice mix), sugar, rice vinegar, grated garlic, ginger, and sambal oelek in a small bowl. This dressing is the heart of the Spring Roll Salad Recipe — tangy, sweet, savory, and spicy all at once.
Step 5: Assemble the salad
In a large bowl, combine the softened noodles, prepared veggies, and chopped herbs. Pour the dressing over everything and toss gently to coat every bite with that lively, flavorful sauce.
Step 6: Serve immediately
Plate the salad straight away to enjoy the freshest textures. Top generously with the crispy tofu and any optional garnishes like chopped peanuts or crispy shallots. A quick squeeze of fresh lime juice over the top adds an extra zing to finish.
How to Serve Spring Roll Salad Recipe
Garnishes
Don’t skip the garnishes; they bring delightful textural contrast and elevate the experience. Chopped peanuts give a nutty crunch, sesame seeds add a subtle earthiness, and fried shallots introduce a savory, caramelized crisp that’s hard to resist.
Side Dishes
This Spring Roll Salad Recipe pairs beautifully with light side dishes like steamed edamame, grilled pineapple skewers, or even a simple miso soup. These sides complement the salad’s fresh flavors without overwhelming it.
Creative Ways to Present
For a fun twist, serve this salad in individual lettuce cups or small bowls lined with leafy greens for a hand-held spring roll feel. You can also layer it in a mason jar for an on-the-go lunch that stays crisp and fresh.
Make Ahead and Storage
Storing Leftovers
Because this salad tastes best fresh, store leftovers in an airtight container in the fridge but keep the dressing separate if possible to avoid sogginess. Fresh herbs and crispy tofu are best added just before serving.
Freezing
This salad is not suitable for freezing due to the fresh veggies and delicate noodles which lose texture and vibrancy upon thawing. It’s truly best enjoyed fresh.
Reheating
If you want to enjoy leftover tofu warm, reheat it separately in a pan for a few minutes until crispy again, then add on top of the chilled salad. Avoid reheating the whole salad to maintain freshness.
FAQs
Can I make this Spring Roll Salad Recipe gluten-free?
Absolutely! Just ensure that the soy sauce you use is gluten-free, and all your other ingredients are naturally gluten-free, which they typically are.
What can I substitute if I don’t have vegan fish sauce?
A simple mix of soy sauce and lime juice works well as a vegan alternative, providing the salty and tangy notes that fish sauce would usually add.
How spicy is this salad?
The heat level depends on the amount of sambal oelek or chili garlic sauce you include. You can adjust according to your tolerance, from mild to quite fiery.
Can I use other proteins besides tofu?
Yes! Grilled shrimp, shredded chicken, or even crunchy chickpeas can be great alternatives to tofu, catering to different dietary preferences.
Is this salad suitable for meal prep?
It can be, as long as you keep the dressing separate until just before eating and add the crispy tofu and garnishes fresh each time to maintain texture and flavor.
Final Thoughts
I can’t recommend this Spring Roll Salad Recipe enough—it’s a fantastic way to enjoy the bright, fresh flavors of spring rolls with so much less effort. Whether for a quick weekday meal or a festive gathering, this salad brings joy in every bite. Give it a try, and I promise it will become one of your new favorite go-to dishes.
Print
Spring Roll Salad Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A fresh and vibrant Spring Roll Salad featuring rice noodles, colorful vegetables, fresh herbs, crispy pan-fried tofu, and a spicy-sweet dressing. This light yet satisfying salad combines the flavors of traditional Vietnamese spring rolls in an easy-to-make, deconstructed bowl perfect for a quick lunch or dinner.
Ingredients
Noodles
- 6.75 ounces rice noodles
Vegetables & Herbs
- 1 cup green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- ½ red bell pepper, thinly sliced
- ¾ cup carrots, julienned
- ½ cup cucumber, julienned or diced
- ¼ cup red onion, thinly sliced
- ¼–½ cup fresh cilantro leaves, roughly chopped
- ¼–½ cup fresh mint leaves, roughly chopped
Tofu
- ½ block firm tofu, cubed
- 1 tablespoon olive oil for pan-frying tofu
- 2 tablespoons soy sauce for tofu
Dressing
- 6 tablespoons vegan fish sauce or substitute with 6 tablespoons soy sauce + 2 tablespoons lime juice
- 4 ½ tablespoons sugar
- 2 tablespoons rice vinegar or white vinegar
- 1–2 cloves garlic, grated or minced
- 2 teaspoons ginger, grated
- 1 heaping tablespoon sambal oelek or chili garlic sauce (adjust to heat preference)
- Juice of one lime
Optional Garnishes
- Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots
- Fresh lime juice for serving
Instructions
- Prep the noodles: Prepare the rice noodles according to package instructions, typically by soaking them in hot water for about 10 minutes until tender. Drain and set aside.
- Prep the veggies: Thinly slice the green and purple cabbages, red bell pepper, and red onion. Julienne the carrots and cucumber or dice the cucumber if preferred. Roughly chop the fresh cilantro and mint leaves.
- Cook the tofu: Heat olive oil in a nonstick pan over medium heat. Add the cubed tofu and soy sauce, cooking until the tofu is golden and crispy on all sides, about 5 to 7 minutes. Remove from heat and set aside.
- Make the dressing: In a small bowl, whisk together the vegan fish sauce (or substituted soy sauce and lime juice), sugar, vinegar, grated garlic, grated ginger, and sambal oelek until well combined.
- Assemble the salad: In a large bowl, combine the prepared noodles, all the chopped vegetables, and fresh herbs. Pour the dressing over everything and toss well to coat evenly.
- Serve: Plate the salad immediately to preserve freshness. Top with the crispy cooked tofu and sprinkle with optional garnishes such as chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add a squeeze of fresh lime juice over the salad before serving if desired.
Notes
- For extra protein, you can add cooked shrimp or shredded chicken instead of tofu.
- Adjust the amount of sambal oelek to control the spice level to your preference.
- Use gluten-free soy sauce or tamari if you need a gluten-free version.
- Prepare the noodles and vegetables ahead of time to speed up assembly.
- This salad is best served fresh but can be stored in the fridge for up to one day; toss again before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
