Name: Vietnamese Spring Roll Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
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 cup loosely-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; 1/4 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)

Jump to Recipe· 4.3 from 4 reviews

If you adore fresh, vibrant flavors and crave a dish that feels like a breezy culinary escape, this Vietnamese Spring Roll Salad Recipe is about to become your new best friend. Bursting with crisp vegetables, fragrant herbs, and tender shrimp all perfectly tossed in a tangy, sweet-spicy dressing, it captures the essence of traditional spring rolls without the fuss of rolling. Plus, it’s wonderfully light and colorful, making it a feast for both the eyes and the palate. Whether you need a quick lunch or an impressive dish for guests, this salad delivers freshness and flavor in every bite.

Ingredients You'll Need

The image shows a nicely arranged collection of fresh ingredients on a white marbled surface. There is a white plate in the top center filled with small cooked shrimp, pale pink in color with a few black specks. To the right, a white bowl holds golden roasted peanuts. Below this, a white plate contains a halved lime, a peeled garlic clove, a small spoon with red chili flakes, a small bowl with a light brown liquid, a scoop of honey in a white spoon, and a small bowl of dark soy sauce. On the left side, fresh green herbs including cilantro and mint rest next to a whole dark green cucumber. A wedge of pale green cabbage is placed nearby, along with a small basket filled with fresh bean sprouts that show white and light green colors. A white bowl at the bottom holds bright orange shredded carrots. On the far left, translucent rice paper rounds are partially visible. All the ingredients are cleanly presented with bright, fresh colors on the white marbled surface, photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vietnamese Spring Roll Salad Recipe lies in its simplicity—the ingredients are straightforward, yet each one adds its own unique layer of taste, texture, and vibrant color to the dish. From the chewy rice noodles to the crunchy cabbage and toasted peanuts, these essentials work in perfect harmony.

8 ounces thin rice noodles: These noodles provide a delicate bite and soak up the dressing beautifully without becoming mushy.
1 teaspoon toasted sesame oil: A small drizzle adds a warm, nutty aroma that gently coats the noodles.
8 ounces cooked shrimp, diced: Tender pieces of shrimp lend a satisfying protein boost and subtle sweetness.
1 English cucumber, julienned or diced: Crisp and refreshing, cucumber keeps the salad cool and hydrating.
1 cup shredded carrots: Their natural sweetness and bright orange hue brighten up the dish.
⅔ cup loosely-packed chopped fresh bean sprouts: These add a delightful crunch and authentic Asian flair.
⅔ cup loosely-packed chopped fresh cilantro: The fresh herbaceousness lifts and enlivens every bite.
⅔ cup loosely-packed chopped fresh mint: Mint introduces a cooling contrast that pairs beautifully with the chili heat.
⅓ cup chopped peanuts: Toasted peanuts offer crunchy texture and a savory finish.
Half of a small green cabbage, cored and chopped: This rounds out the salad with more crunch and subtle earthiness.
Nuoc Cham Sauce (see below): The star dressing that balances tanginess, sweetness, heat, and umami.
¼ cup lime juice: Adds bright acidity that wakes up all the flavors.
3 tablespoons rice vinegar: Enhances the dressing’s sharpness with a mild tartness.
2 tablespoons fish sauce: Delivers that essential savory depth that’s key to Vietnamese cuisine.
2 tablespoons maple syrup: A natural sweetener that rounds out the sauce without overpowering it.
2 garlic cloves, minced: Garlic brings pungent warmth and aroma.
1 fresh Thai chili, thinly sliced (or ¼ teaspoon crushed red pepper flakes): Adds just the right kick to balance the flavors.

How to Make Vietnamese Spring Roll Salad Recipe

Step 1: Prepare the Rice Noodles

Start by cooking the rice noodles as directed on the package—usually a quick boil for just a few minutes. Once tender but still firm, rinse them thoroughly under cold water to stop the cooking process and prevent clumping. Transfer the noodles to a large bowl, drizzle with toasted sesame oil, and toss gently so every strand is softly coated. This ensures they stay separate and have that lovely nutty undertone.

Step 2: Whisk Together the Nuoc Cham Sauce

Next, prepare the magical Nuoc Cham sauce by whisking together lime juice, rice vinegar, fish sauce, maple syrup, minced garlic, and the sliced Thai chili. This vibrant dressing is what gives the salad its signature balance of sweet, sour, salty, and spicy notes. Mixing it fresh pulls all the ingredients into a harmonious whole.

Step 3: Combine Salad Ingredients

Now the real fun begins. Add the diced cooked shrimp, crunchy cucumber, shredded carrots, chopped bean sprouts, cilantro, mint, peanuts, and chopped cabbage right into the bowl with the noodles. Pour over the freshly made Nuoc Cham sauce and give everything a thorough toss so that the flavors mingle beautifully. Taste a spoonful and season with salt and pepper if needed—adjusting to your personal preference makes all the difference.

Step 4: Final Touches and Chill

This salad is delicious served immediately, but if you have time, let it chill in the refrigerator for a bit. The flavors will marry even more, creating a really refreshing and satisfying dish. Just be sure to toss it again before serving to redistribute any dressing that might settle.

How to Serve Vietnamese Spring Roll Salad Recipe

A large white bowl sits on a white marbled surface filled with a colorful noodle salad. The bottom layer has flat white rice noodles, soft and slightly glossy. Mixed through are small pieces of pale shrimp and crunchy green cucumber slices. Thin orange carrot strips and small white cabbage chunks add texture, scattered with fresh green herbs like cilantro and mint leaves. Light brown crushed peanuts and black pepper flecks are sprinkled on top, and a shiny metal spoon rests inside the bowl, ready to serve. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of crushed peanuts and a few sprigs of fresh herbs on top add a beautiful finish and lift the texture even further. Lime wedges are also a must-have for that extra zesty squeeze right at the table, making each bite burst with freshness.

Side Dishes

This salad shines brightest when featured as a standalone meal, but pairing it with light, complementary dishes like steamed jasmine rice, crispy spring rolls, or grilled lemongrass chicken can turn your meal into a festive spread. Each additional element enhances the dance of flavors on your palate.

Creative Ways to Present

Serve the salad in individual bowls with layered ingredients for a stunning visual effect, or pile it high on a large platter, letting guests help themselves. You can even turn it into a build-your-own lunch by providing extra herbs, peanuts, and lime wedges to suit all tastes. Presentation is part of the fun!

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Vietnamese Spring Roll Salad Recipe fresh in an airtight container in the refrigerator for up to 3 days. Keep the dressing mixed in so the noodles don’t dry out, but be aware the herbs and peanuts might lose some texture over time—give everything a quick toss before serving.

Freezing

Because of the fresh herbs, crunchy vegetables, and delicate noodles, this salad is not ideal for freezing. Freezing would compromise the textures and freshness that make this dish so delightful.

Reheating

Since this is a cold salad, reheating is generally not recommended. If you want to warm the shrimp or enjoy the noodles warm, heat those components separately before tossing with the fresh vegetables and herbs, but the best experience comes from enjoying it chilled.

FAQs

Can I use chicken instead of shrimp in this Vietnamese Spring Roll Salad Recipe?

Absolutely! Grilled or shredded chicken makes a fantastic protein substitution that pairs wonderfully with the fresh herbs and tangy dressing.

How spicy is this salad?

The heat level can be easily adjusted by varying the amount of Thai chili or crushed red pepper flakes. Feel free to dial it up or down to match your preference.

Is this salad gluten-free?

Yes, as long as you use gluten-free rice noodles and fish sauce, this Vietnamese Spring Roll Salad Recipe is naturally gluten-free.

Can I prepare the salad ingredients in advance?

You can prep and chop all the vegetables and herbs ahead of time, and even cook the shrimp in advance. It’s best to toss everything with the dressing right before serving to keep everything fresh and crisp.

What can I substitute for peanuts if I have allergies?

Try toasted sesame seeds or crunchy roasted chickpeas for that satisfying crunch without the allergens.

Final Thoughts

This Vietnamese Spring Roll Salad Recipe is a wonderful celebration of bright, fresh ingredients and exciting textures that feel both comforting and refreshingly new. It’s easy to make, impressive to serve, and truly delicious every single time. I can't wait for you to give it a go and experience how effortlessly it brings a taste of Vietnam right into your kitchen!

Vietnamese Spring Roll Salad Recipe

Ingredients You'll Need