This gorgeous spring roll salad captures everything you love about fresh spring rolls in a single bowl. Crisp vegetables, aromatic herbs, tender shrimp and vermicelli noodles come together with a homemade dressing that balances sweetness, acidity and a touch of heat. It’s bright, satisfying and easy to prepare for lunches, light dinners, or gatherings.
This salad leans on fresh textures and bold flavors. Thin rice vermicelli provide a tender base that soaks up the dressing, while crunchy carrot and cucumber sticks, shredded red cabbage and crisp edamame add both color and bite. Fresh herbs—cilantro, mint and basil—bring brightness and fragrance, and roasted peanuts plus wonton strips give the final crunch. Mini cooked shrimp deliver a light, protein-rich element, but the salad also adapts well to other proteins or a vegetarian option.
What You Need for Spring Roll Salad
Vermicelli noodles: Thin rice noodles form the base and absorb the dressing for great flavor in every bite.
Fresh vegetables and herbs: Carrot, English cucumber, red cabbage, green onion, cilantro, mint and basil make this salad vibrant and aromatic.
Mini shrimp: Pre-cooked mini shrimp are convenient and bite-sized, but any cooked shrimp or other protein can be used.
Peanuts and wonton strips: Roasted, salted peanuts add savory crunch; add wonton strips just before serving to keep them crisp.
Homemade dressings: This recipe uses two complementary sauces: a sweet-spicy orange-ginger dressing and a creamy peanut drizzle. Both are simple to whisk together from pantry staples.
Substitutions and Variations
If you prefer a saucier salad, simply double the dressing amounts. The recipe is flexible: use any size of cooked shrimp, swap in shredded chicken, steak, or pulled pork, or make it vegetarian by replacing shrimp with pan-fried or baked tofu. To increase the heat, finish with sriracha or chili crisp. For a lighter version, omit the wonton strips and peanut drizzle.
Top Tips
Don’t overcook the vermicelli noodles. They become mushy if left too long. Cook according to package directions, rinse with cold water, and drain thoroughly.
Toss thoroughly when you add the dressing. Because rice noodles absorb liquid, tossing well ensures the dressing coats everything evenly and prevents it from pooling at the bottom.
Keep crunchy elements separate. Add wonton strips and chopped peanuts just before serving so they stay crisp and provide contrast to the tender noodles and vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for 2–3 days. If possible, keep the crunchy toppings separate and add them when you serve to preserve texture.
Serving Suggestions
This spring roll salad works well as a main dish on its own, or serve it alongside stir-fries and grilled proteins for a fuller meal. It pairs nicely with simply sautéed vegetables, steamed rice, or a light soup for a balanced spread.
Spring Roll Salad Recipe
Enjoy the bright flavors of spring rolls in an easy, single-bowl salad. The combination of sweet orange marmalade, rice vinegar, chili garlic sauce, sesame oil, soy sauce and fresh lime juice creates a dressing that is both tangy and slightly spicy.
Ingredients
Dressing
- 1/4 cup orange marmalade
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce (adjust to taste)
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1/2 fresh lime, juiced
Peanut Drizzle
- 1/4 cup creamy all-natural peanut butter
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1/2 lime, juiced
Other Ingredients
- 8 oz vermicelli noodles
- 1 large carrot, peeled and cut into 2-inch sticks
- 1/2 large English cucumber, cut into 2-inch sticks
- 1 tablespoon rice vinegar (for the vegetables)
- 1/2 teaspoon sea salt
- 1/4 cup chopped fresh cilantro
- 4 green onions, cut into 2-inch strips
- 6–8 fresh mint leaves, roughly chopped
- 6–8 fresh basil leaves, roughly chopped
- 1 cup shredded red cabbage
- 1 cup shelled frozen edamame, thawed
- 12 oz cooked mini shrimp, thawed (about 3 cups)
- 1/3 cup chopped roasted, salted peanuts
- 1 cup wonton strips (add before serving)
Instructions
- Prepare the dressing: Whisk all dressing ingredients together in a bowl until smooth. Set aside.
- Prepare the peanut drizzle: In a small bowl, whisk the peanut butter with rice vinegar, chili garlic sauce, sesame oil, soy sauce and lime juice until smooth. Thin with a splash of warm water if needed and set aside.
- Cook the vermicelli noodles according to package directions. Rinse under cold water, drain well and set aside.
- Combine carrot and cucumber sticks in a bowl with 1 tablespoon rice vinegar and 1/2 teaspoon sea salt. Toss and let rest for 10 minutes to slightly soften and flavor the vegetables.
- In a separate large bowl, toss together cilantro, green onions, mint, basil and shredded red cabbage.
- Add the drained vermicelli noodles to a large serving bowl. Top with the carrot-cucumber mixture, the herb-cabbage mix, edamame and the cooked shrimp.
- Pour the dressing over the salad and toss thoroughly so the noodles and vegetables are well coated. Because vermicelli absorbs liquid, toss well to distribute the dressing evenly.
- Drizzle with the prepared peanut sauce, sprinkle with chopped peanuts and add wonton strips just before serving to preserve their crunch. Serve immediately.
Tips & Notes
- If you want more dressing, double the amounts in the dressing section.
- Mini cooked shrimp are convenient but any cooked shrimp size works. Alternatively, use cooked shredded chicken, beef, or pulled pork.
- For a vegetarian version, replace shrimp with pan-fried or baked tofu.
- To make the salad spicier, add sriracha or chili crisp when serving.
- For lower calories, skip the peanut drizzle and wonton strips and increase herbs and vegetables instead.
Nutrition (approximate per serving)
Calories: 812 kcal • Carbohydrates: 113 g • Protein: 37 g • Fat: 24 g • Fiber: 7 g • Sugar: 18 g
Nutrition values are estimates and should be used as a guideline only.
If you try this recipe, enjoy the fresh textures and balance of flavors—sweet orange, tangy vinegar, nutty peanut and bright herbs make this spring roll salad a memorable, versatile dish perfect for warm weather and for feeding a crowd.