Spring Roll Salad Recipe
Enjoy the flavor of spring rolls in a refreshing salad with a homemade sweet and spicy dressing. This spring roll salad is the perfect fusion of flavors in one bowl!
Servings: 4
Ingredients
Dressing
- ¼ cup orange marmalade
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- ½ fresh lime juice
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 **
- ½ large English cucumber cut into 2-inch sticks
- 1 tablespoon rice vinegar
- ½ teaspoon sea salt
- ¼ 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 red cabbage shredded
- 1 cup shelled frozen edamame thawed
- 12 oz. cooked mini shrimp thawed (~3 cups)
- ⅓ cup chopped peanuts roasted and salted
- 1 cup wonton strips
Instructions
- Prepare the dressing. Add all of the ingredients for the dressing to a bowl and whisk until combined. Set aside.
- Prepare the peanut butter drizzle. Whisk all of the ingredients for the peanut butter drizzle together until combined and smooth. Set aside.
- Cook the vermicelli noodles according to the package directions. Rinse with cold water, strain, and set aside.
- Add the carrot and cucumber sticks to a bowl and toss with rice vinegar and sea salt. Mix well and let them rest for 10 minutes.
- Add the cilantro, green onions, mint, basil, and cabbage to a bowl and toss.
- Add the Vermicelli noodles to a large bowl and top with the carrot and cucumber mixture, herbs mixture, and shrimp.
- Top with the dressing and toss until all the ingredients are coated. The noodles will soak up a lot of the dressing, so be sure to toss well.*
- Top with the peanut drizzle, peanuts, and wonton strips. Serve immediately.
Video
[adthrive-in-post-video-player video-id="zAhxS0n5" upload-date="2024-02-05T19:50:23.000Z" name="Spring Roll Salad" description="This gorgeous spring roll salad brings everything you love about spring rolls into a single bowl and tosses it all with a homemade dressing that’s perfectly sweet with a touch of heat." player-type="default" override-embed="default"]
Notes
- If you would like more dressing, double the recipe.
- We used cooked, mini shrimp because they are the perfect bite-sized protein. Feel free to use any size of shrimp.
- If you would like to make this recipe vegetarian, skip the shrimp and use tofu.
- Feel free to substitute the shrimp for cooked chicken, beef, or pork.
- If you'd like to make this recipe spicier, top with sriracha or chili crunch.
- If you would like a lower calorie spring roll salad, skip the wonton strips and peanut drizzle.
Nutrition
Calories: 812kcal | Carbohydrates: 113g | Protein: 37g | Fat: 24g | Fiber: 7g | Sugar: 18g