If you love the vibrant flavors and fresh textures of spring rolls but want a quicker, less fussy way to enjoy them, this Spring Roll Salad Recipe is your new best friend. It combines chewy rice noodles, crisp cabbage, sweet bell peppers, and fresh herbs tossed in a tangy, spicy dressing that brings all the elements of traditional spring rolls to a colorful, crunchy salad bowl. Adding golden pan-fried tofu and optional garnishes like chopped peanuts or crispy shallots completes this dish perfectly, making it a lively, satisfying meal that’s simple enough for weeknights but impressive enough for guests.
Ingredients You’ll Need
Every ingredient in this salad is thoughtfully chosen to create a balance of flavors and textures that explode in your mouth. From the tender rice noodles to the sharp crunch of cabbage and the fragrant herbs, each component is simple yet essential to the dish’s bright personality.
- Rice noodles: These soft and slightly chewy noodles form a perfect base, soaking up all the delicious dressing.
- Green and purple cabbage: Thinly sliced for crunch and vibrant color contrast.
- Red bell pepper: Adds a mild sweetness and a pleasant crunch.
- Carrots: Julienned for that earthy sweetness and additional texture.
- Cucumber: Provides refreshing, watery crispness to balance the heavier ingredients.
- Red onion: Thinly sliced for a hint of sharpness without overpowering the salad.
- Fresh cilantro and mint: Roughly chopped to add herbaceous bursts and complexity.
- Firm tofu: Cubed and pan-fried to crispy perfection, offering a hearty protein punch.
- Olive oil and soy sauce: Used to pan-fry tofu, giving it golden color and savory depth.
- Vegan fish sauce or soy sauce and lime juice: The flavorful backbone of the dressing.
- Sugar: Balances out the acidity and heat in the dressing.
- Rice vinegar or white vinegar: Adds subtle tanginess and brightness.
- Garlic and ginger: Freshly minced to add warmth and zing.
- Sambal oelek or chili garlic sauce: Brings a kick of heat that wakes up the palate.
- Lime juice: Freshly squeezed at the end for a citrusy sparkle.
- Optional garnishes: Chopped peanuts, sunflower seeds, sesame seeds, or fried shallots for extra crunch and nuttiness.
How to Make Spring Roll Salad Recipe
Step 1: Prepare the Rice Noodles
Start by soaking the rice noodles in hot water according to the package instructions, usually around 10 minutes. This step is key to getting that perfect tender-chewy texture that plays so nicely against the crisp veggies.
Step 2: Chop and Prep Your Veggies and Herbs
While the noodles soften, thinly slice the green and purple cabbage and red bell pepper. Julienne the carrots and cucumber, then thinly slice the red onion. Roughly chop fresh cilantro and mint leaves to release their fragrant oils. This prep ensures every bite bursts with freshness.
Step 3: Pan-Fry the Tofu
Heat olive oil in a nonstick pan over medium heat. Add the cubed tofu and drizzle the soy sauce over it. Cook, turning occasionally, until each side turns golden and crispy—expect about 5 to 7 minutes. This adds a savory, protein-packed crunch that makes the salad truly satisfying.
Step 4: Whisk Together the Dressing
In a small bowl, combine vegan fish sauce (or the soy sauce and lime juice substitute), sugar, rice vinegar, grated garlic, grated ginger, and sambal oelek. Whisk it until the sugar dissolves and the flavors meld into a balanced tangy and spicy dressing ready to bring the salad alive.
Step 5: Toss the Salad
Drain the noodles and add them to a large mixing bowl along with all the prepped veggies and herbs. Pour the dressing over everything and toss gently but thoroughly, making sure each strand of noodle and piece of veggie is coated in that incredible sauce.
Step 6: Serve Immediately
For the freshest, crunchiest salad experience, plate it right after tossing. Top with the golden tofu cubes and sprinkle any optional garnishes you love, like toasted peanuts or crispy fried shallots. A final squeeze of lime juice brightens every bite.
How to Serve Spring Roll Salad Recipe
Garnishes
Adding garnishes like chopped peanuts, sunflower seeds, or crispy fried shallots not only enhances the texture with delightful crunch but also adds layers of nutty, savory flavors that complement the fresh herbs and spicy dressing perfectly.
Side Dishes
This salad shines as a stand-alone meal but pairs wonderfully with light, simple sides like steamed edamame, fresh spring rolls, or a bowl of miso soup for a wholesome, Asian-inspired feast.
Creative Ways to Present
For a fun twist, serve the spring roll salad in individual lettuce cups for a hands-on eating experience or place it atop crisp rice crackers for an elegant appetizer. Using vibrant bowls or adding edible flowers can elevate the presentation to a dazzling centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Spring Roll Salad Recipe in an airtight container in the refrigerator for up to 2 days. Keep the tofu separate if possible to maintain its crispness. Salad is best enjoyed fresh since the veggies can become watery over time.
Freezing
Because the salad features fresh vegetables and delicate noodles, freezing is not recommended. The texture and flavor of the fresh herbs and crisp veggies will not hold up well after thawing.
Reheating
If you want to enjoy the salad warm, reheat the tofu alone in a pan until crispy again and toss with fresh, uncooked salad ingredients and dressing. Avoid reheating the entire salad to preserve its freshness and crunch.
FAQs
Can I use shrimp or chicken instead of tofu in the Spring Roll Salad Recipe?
Absolutely! Grilled shrimp or chicken breast can be delicious substitutes if you prefer an animal protein. Just cook them separately and add on top of the salad just like the tofu.
What can I substitute for vegan fish sauce?
If you don’t have vegan fish sauce, a combination of soy sauce and fresh lime juice creates a similar salty and tangy flavor that works beautifully in the dressing.
Is the salad spicy, and can I adjust the heat?
The heat level comes from sambal oelek or chili garlic sauce, which can be adjusted to your taste. Use less for a milder flavor or add more if you like a spicy kick.
How long will the fresh herbs last in the salad?
Fresh herbs like cilantro and mint are best added just before serving to keep their bright flavor and texture. If keeping leftovers, add fresh herbs when serving again to maintain that burst of freshness.
Can I make the dressing ahead of time?
Yes! The dressing can be made a day ahead and stored in the fridge. Just whisk it again before tossing with the salad to ensure all the flavors are fully combined.
Final Thoughts
If you’re looking for a lively, fresh, and flavorful meal that comes together quickly, this Spring Roll Salad Recipe is an absolute must-try. It’s like all your favorite spring roll flavors exploded into a bowl, delivering crunch, zest, and comfort in every bite. I can’t wait for you to give it a whirl and make it a regular on your table!
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Spring Roll Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Description
A refreshing and vibrant Spring Roll Salad featuring rice noodles, fresh colorful vegetables, herbs, and crispy pan-fried tofu, tossed in a tangy, spicy vegan fish sauce dressing. This light yet satisfying salad captures the flavors of traditional spring rolls without the wrapping, perfect for a quick and healthy meal.
Ingredients
Salad
- 6.75 ounces rice noodles
- 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
- ½ block firm tofu, cubed
For Pan-Frying Tofu
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
Dressing
- 6 tablespoons vegan fish sauce (or substitute 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
- Crispy fried shallots
- Fresh lime juice for serving
Instructions
- Prepare noodles: Prepare the rice noodles according to the package instructions, typically by soaking them in hot water for about 10 minutes until tender but still chewy. Drain and set aside.
- Chop vegetables and herbs: Thinly slice the green and purple cabbages, red bell pepper, red onion, julienne the carrots and cucumber, and roughly chop the fresh cilantro and mint leaves. Combine all in a large mixing bowl.
- Pan-fry tofu: Heat 1 tablespoon olive oil over medium heat in a nonstick pan. Add the cubed tofu and 2 tablespoons soy sauce, frying until the tofu turns golden and crispy on all sides, approximately 5–7 minutes. Remove from heat and set aside.
- Make dressing: In a small bowl, whisk together the vegan fish sauce, sugar, rice vinegar, grated garlic, grated ginger, sambal oelek, and the juice of one lime, blending until the sugar dissolves and the flavors combine.
- Assemble salad: Add the cooked rice noodles to the bowl of vegetables and herbs. Pour the prepared dressing over the mixture and toss thoroughly to evenly coat all ingredients.
- Serve: Plate the salad immediately to preserve freshness and crunch. Top with the crispy pan-fried tofu and sprinkle optional garnishes such as chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add an extra squeeze of fresh lime juice if desired before serving.
Notes
- Use firm tofu for the best texture when pan-frying.
- Adjust the amount of sambal oelek based on your preferred spice level.
- The salad is best served fresh to maintain the crisp textures of the vegetables.
- Vegan fish sauce can often be found in Asian markets or substituted with soy sauce and lime juice for a similar tangy flavor.
- Rice noodles should be drained well to avoid excess moisture in the salad.
