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This Vietnamese Spring Roll Salad is everything you love aboutspring rolls…chopped up into a fresh and zesty pasta salad. Feel free to make yours with shrimp, chicken, pork or tofu…orkeep it simple with just veggies!
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5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 17 reviews
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 -6 servings 1x
Description
This Vietnamese Spring Roll Salad is everything you love aboutspring rolls…chopped up into a fresh and zesty pasta salad. Feel free to make yours with shrimp, chicken, pork or tofu…orkeep it simple with just veggies!
Ingredients
Scale
Salad Ingredients:
- 8 ounces thin rice noodles
- 1 teaspoon toasted sesame oil
- 8 ounces cooked shrimp, diced*
- 1 English cucumber, julienned or diced
- 1 cup shredded carrots**
- 2/3 cuploosely-packed chopped fresh bean sprouts
- 2/3 cup loosely-packed chopped fresh cilantro
- 2/3 cup loosely-packed chopped fresh mint
- 1/3 cup chopped peanuts
- half of a small green cabbage, cored and chopped**
- 1 batch Nuoc Cham Sauce (see below)
Nuoc ChamSauce Ingredients:
- 1/4 cup lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons maple syrup
- 2 garlic cloves, minced
- 1 fresh Thai chili, thinly sliced(or 1/4 teaspoon crushed red pepper flakes)
Instructions
- To Make The Rice Noodles:Cook rice noodles according to package instructions. Once they are cooked, rinse them with cold water under a strainer until completely chilled. Then transfer to a large mixing bowl, drizzle with sesame oil, and toss until the noodles are evenly coated with the oil.
- To Make The Sauce:Whisk all ingredients together until evenly combined.
- To Bring Everything Together:Add the remaining ingredients (shrimp, cucumber, carrots, bean sprouts, cilantro, mint, peanuts, cabbage, and sauce) to the noodles, and toss until evenly combined. Taste, and season with salt and pepper as needed.
- Serve immediately (with extra lime wedgesfor squeezing!), or refrigerate for up to 3 days.
Notes
*Feel free to substitute cooked chicken, pork, or tofu, if you prefer. Or you can just nix adding an extra protein entirely.
**To save a step, you can sub in 3 cups cole slaw mixfor the cabbage and carrots. Or if you’re not a big fan of cabbage, you can also sub in butter lettuce (or any mild green) in place of the cabbage.
posted on March 1, 2018 by Ali
Main Dishes, Make-Ahead
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Leave a Reply
25 comments on “Vietnamese Spring Roll Salad”
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charlie — March 1, 2018 @ 10:13 am Reply
I love spring rolls, but i have never had them as a salad, sounds delicious and slightly healthier, looking forward to try it out!
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michael minikel — March 1, 2018 @ 1:58 pm
Yes sounds great, make myself a tall glass of Thai iced tea….all set.
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Antri C. | Beauty Blogger & Reviewer — March 1, 2018 @ 11:48 am Reply
Yummyyyyyy. It looks very delicious! A must to share it on my Pinterest Board “Healthy Meets Tasty” xoxo
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Donna — March 1, 2018 @ 1:02 pm Reply
Please breakdown aall nutrition facts so us Weight Watchers can do the math Thanks,
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Sarah — March 5, 2018 @ 5:15 pm Reply
This is sooooo good! Thank you for the recipe!
I used rotisserie chicken instead of the shrimp, a broccoli slaw mix from the store, and the peanut sauce. Definitely going to be making this regularly. It’s so refreshing after all the heavier meals of winter. The fresh mint and lime go so well together.
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Monika — March 6, 2018 @ 12:50 am Reply
I totally know what you mean with a treasure hunt :) When we lived there we ware going once a week to the super market in shopping mall Diagonal Mar to buy basics(well basics for us) but we had a car there…
for organic grocery I recommend https://www.veritas.es/ – they have tienda online
But if you have time (which I often haven’t ) discovering small ethnic shops is super fun! and with some patience you can fins real gems like Mini Mix – small Russian convenient store near Barceloneta metro station. It looks like nothing from the outside but they have a great bread from German bakery which is a real deal :) + some typical products from Eastern Europe.cheers!
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Miko — March 12, 2018 @ 2:16 am Reply
I made this for dinner, it was a big hit. I substituted roman lettuce for the bean sprouts and it was perfect, it was good crunch.
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Ann Heltzel — March 20, 2018 @ 6:33 pm Reply
OMG. Loved it with the peanut thai dressing! Rolled a couple as spring rolls later to take to work the next day! Amazing and perfect during Lent! Homerun Ali. Making it for my son next weekend!!
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Katy — March 24, 2018 @ 5:31 pm Reply
This is SO GOOD. I’ve been texting friends about it for over 24 hours. I’ve never been so excited about a salad!!
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Iris — April 3, 2018 @ 10:36 am Reply
This sounds delicious! I am writing my shopping list so I can make this tonight. I have to finish up some school work and don’t have a lot of time to spend in the kitchen, but my family and I need to eat. This recipe could not at the most perfect time. Quick, nutritious and inexpensive. Thanks for sharing ?
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Cait — April 12, 2018 @ 10:01 am Reply
This was so fun to make and so tasty! It did take quite a while to throw together, but was well worth it. Thank you for the recipe. I will definitely be making it again!
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Nicole — April 22, 2018 @ 6:57 pm Reply
Just made this for dinner. So delicious! Light and filling at the same time. Thank you for the recipe!
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Terry Wynter — June 10, 2018 @ 6:03 pm Reply
Please give me your definition of prep time! There is no way you can have a 25. Minute prep time. One of the few things that I don’t like about your recipes. I made the salad tonight and it was fantastic…Terry Wynter
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Deborah Hopper — November 20, 2018 @ 3:11 am Reply
Spring roll salad sounds delicious. I will be making some soon. Thank you.
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Ramona — May 5, 2019 @ 2:05 pm Reply
This was fabulous!!! I brought it to a pot luck today and everyone loved it. I omitted the bean sprouts and made it with the Nuoc Cham Sauce. The only thing I will do next time is break up the rice noddles to make it easier to eat. But 5 Star recipe for sure!!
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Christina — December 8, 2019 @ 9:05 pm Reply
Simple and delicious. Thanks for posting. I’m always trying to find easy ways to recreate some of the flavors I tasted while cycling Vietnam and this reminds me of some of them.
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Rebecca — April 21, 2022 @ 9:40 am
I just made this for dinner this evening to go along with Closet Cooking’s Vietnamese Caramel pork and some steamed jasmine rice. Let me just say-I just finished breakfast, and I CANNOT wait to eat this tonight! I had to make a couple substitutions due to what I had on hand, but I feel I definitely captured the flavor of your recipe.
5/5 – I’ll definitely be making this again. 😊
*Subbed Sambal chili sauce for red pepper flakes
*Subbed Hoisin sauce for maple syrup
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Linda — May 7, 2020 @ 10:59 am Reply
The salad was delicious, filling and light. I also want to know how you got the 25minute prep time. It took me that long to wash the dishes from this. I say more like an hour if you do all from scratch. I had to clean all my shrimp, dice or shred, juice limes etc. If you use a lot of pre-prepped food maybe 25 min. Worth the time because I love to cook and very delicious. Just allow for more prep time
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Gail — July 12, 2020 @ 4:24 pm Reply
My family enjoy this over Memorial holiday! Will be making again and again and again
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Brittany — January 4, 2022 @ 9:37 pm Reply
Does it taste the same with Purple Cabbage? I have some leftover that I need to use and was wondering if it would work for this recipe. Thank you!
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Deb Murray — July 11, 2022 @ 6:50 pm Reply
Excellent salad in both flavor and texture!
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Kari — July 28, 2022 @ 8:29 pm Reply
As usual- another great recipe. Super flexible too- I had to sun a bunch and it was still excellent. IMHO mint not needed.
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Anne — August 11, 2022 @ 8:04 pm Reply
Yummy! And so versatile! I made a vegetarian version (no shrimp) as a side dish to accompany Thai peanut chicken, but adding the shrimp would be delicious! You could also toss in chunked grilled chicken or tofu. This is definitely joining my regular rotation.
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Jackie Mitchell — August 28, 2022 @ 9:01 pm Reply
Hey, this was great! I made the peanut butter dressing (and YUM!) and my husband had two bowls. Pretty great for a salad night. He wants to try it with chicken next—soon! Thanks for a fun new recipe!
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Melonie — July 18, 2023 @ 8:52 pm Reply
The sauce was the best ever. I think the maple syrup balanced perfectly with the salty fish sauce. Loved this
