The first warm afternoon of spring always calls for something fresh, light, and colorful on the table. Last year, my husband and I hosted a little backyard lunch with our neighbors, the kind where everyone brings a dish and laughter carries longer than the daylight. I wanted something refreshing but still satisfying—a salad that felt like sunshine in a bowl. That’s when I decided to turn the flavors of my favorite Vietnamese spring rolls into a simple, toss-together salad.
I remember standing in my small kitchen with the windows open, the scent of mint and cilantro filling the air. The bell peppers glistened in the light, and the fresh ginger added that unmistakable warmth that always reminds me of family meals.
My granddaughter helped me crush the peanuts (and made quite a mess, but that’s half the fun). By the time everyone gathered outside, the platter of this salad disappeared faster than I could sit down. Since then, it’s been a staple whenever the weather turns kind.
This Spring Roll Salad with Spicy Ginger Dressing brings together all the bright flavors of a traditional spring roll—crisp vegetables, tender noodles, and fragrant herbs—but without the fuss of rolling. It’s quick, nourishing, and perfect for those days when you want something beautiful, healthy, and full of life on your plate.
Short Description
This fresh and colorful Spring Roll Salad with Spicy Ginger Dressing combines rice noodles, crisp vegetables, and fragrant herbs tossed in a zesty ginger-sesame dressing. It’s light, satisfying, and bursting with flavor—perfect for a healthy lunch or refreshing side dish.
Key Ingredients
For the Salad
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced red and yellow bell peppers
- 1 cup thinly sliced cucumber
- 1 cup bean sprouts
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint leaves
- ¼ cup sliced green onions
- ¼ cup crushed peanuts (optional)
For the Spicy Ginger Dressing
- 3 tablespoons freshly grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce (adjust to taste)
Tools Needed
- Large mixing bowl
- Small whisking bowl
- Cutting board and knife
- Fine mesh strainer
- Tongs or salad servers
Cooking Instructions
Step 1: Cook the Noodles
Bring a large pot of water to a boil and cook the rice vermicelli noodles according to package directions. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
Step 2: Prepare the Vegetables
While the noodles cool, slice the carrots, bell peppers, cucumber, and green onions into thin strips. Fresh, crisp vegetables give this salad its signature crunch, so take your time here.
Step 3: Combine the Salad Base
In a large bowl, combine the carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Gently toss to distribute the colors evenly.
Step 4: Add the Noodles
Add the cooled vermicelli noodles to the bowl and lightly toss to combine. Use tongs to help separate the noodles without crushing the vegetables.
Step 5: Make the Dressing
In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce. Taste and adjust sweetness or heat as needed.
Step 6: Dress and Toss
Pour the dressing over the salad and toss thoroughly so every noodle and veggie gets coated in that vibrant, spicy-sweet flavor.
Step 7: Serve
Transfer to a serving platter or bowls. Sprinkle with crushed peanuts for texture and a nutty finish. Serve immediately for the best flavor and crunch.
Why You’ll Love This Recipe
Fresh and Flavorful: Every bite is a burst of herbs, crunch, and tangy-sweet dressing.
Quick to Make: Ready in under 30 minutes, perfect for busy days.
Healthy and Light: Packed with fiber, vitamins, and plant-based goodness.
No Rolling Required: All the taste of spring rolls without the wrapping hassle.
Customizable: Adjust the spice, swap in favorite veggies, or add protein for a fuller meal.
Mistakes to Avoid & Solutions
Overcooking the Noodles: They become mushy quickly. Always rinse under cold water right after boiling to stop the cooking.
Too Much Dressing: Start with half the dressing, toss, then add more as needed. The noodles soak it up fast.
Skipping Fresh Herbs: Cilantro and mint bring life to this salad; without them, it tastes flat.
Uneven Cuts: Try to slice the veggies uniformly so they mix easily and look appealing.
Serving Too Early: Toss with dressing right before serving to keep the vegetables crisp.
Serving and Pairing Suggestions
Serve this salad as a light main dish for lunch or alongside grilled shrimp, chicken, or tofu.
Pair with iced green tea or chilled white wine for a refreshing summer meal.
For gatherings, serve it family-style in a large bowl with extra dressing on the side.
Add crushed peanuts or sesame seeds just before serving to keep their crunch.
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep Dressing Separate: If preparing ahead, store dressing separately to maintain the salad’s crispness.
No Reheating Needed: This salad is best enjoyed cold or at room temperature.
Refreshing Tip: Before serving leftovers, drizzle with a bit more vinegar or lime juice to revive the flavors.
FAQs
1. Can I use another type of noodle?
Yes, soba or thin rice noodles also work well. Just be sure they stay light and tender.
2. Can I make it ahead?
You can prepare the veggies and dressing ahead of time, but combine everything just before serving to keep it fresh.
3. Is this recipe vegan?
It’s naturally vegan if you use agave syrup instead of honey.
4. How spicy is the dressing?
It’s mildly spicy. Adjust the chili sauce to your liking—start with half a teaspoon and build up.
5. Can I add protein?
Absolutely! Try grilled chicken, shrimp, tofu, or even edamame for a protein boost.
Tips & Tricks
Chill the noodles before tossing for a refreshing texture.
Use freshly grated ginger for the best flavor; jarred versions tend to be milder.
Add lime zest or a splash of juice for extra brightness.
Toss gently to avoid breaking the noodles.
Toast the peanuts for a deeper, richer crunch.
Recipe Variations
Mango Spring Roll Salad: Add thin mango slices for a tropical, sweet-tangy twist.
Peanut Dressing Version: Replace the ginger dressing with a peanut-based one—mix 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, and 1 teaspoon chili sauce. Toss well.
Protein-Packed Version: Add grilled shrimp or tofu cubes marinated in soy sauce and lime juice for a heartier meal.
Coconut-Lime Dressing: Substitute sesame oil with coconut milk and add a touch of lime for a creamy, fragrant variation.
Final Thoughts
Making this Spring Roll Salad always feels like capturing sunshine in a bowl. The colors alone make me smile—reds, greens, and oranges tangled together like a painter’s palette. When I sit on the porch with my husband and two bowls of this salad, it feels like the simplest form of happiness.
The spicy ginger dressing wakes up the senses, the herbs bring calm, and every crunchy bite feels alive. It’s one of those dishes that make you pause, appreciate the moment, and maybe call someone you love to join you for lunch. Food has that quiet magic—bringing warmth even on a breezy spring day.
Spring Roll Salad with Spicy Ginger Dressing
Ingredients
For the Salad
- 1 cup rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced red and yellow bell peppers
- 1 cup thinly sliced cucumber
- 1 cup bean sprouts
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint leaves
- ¼ cup sliced green onions
- ¼ cup crushed peanuts optional
For the Spicy Ginger Dressing
- 3 tablespoons freshly grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 teaspoon chili sauce adjust to taste
Instructions
- Bring a large pot of water to a boil, cook the rice vermicelli noodles until tender, then drain and rinse under cold water.
- Let them cool completely. Slice the carrots, bell peppers, cucumber, and green onions into thin strips for a crisp, colorful mix.
- In a large bowl, combine the vegetables with bean sprouts, cilantro, and mint, tossing lightly to blend.
- Add the cooled noodles and gently mix with tongs to avoid crushing the vegetables.
- In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce, adjusting sweetness or heat to taste.
- Pour the dressing over the salad and toss well so everything is evenly coated.
- Transfer to a serving platter and sprinkle with crushed peanuts for extra crunch. Serve fresh and enjoy the bright, zesty flavors.
