If you’re looking for something fresh, vibrant, and downright delicious, the Spring Roll Salad Recipe is going to be your new obsession. This dish captures all the bright flavors and satisfying textures of traditional spring rolls but in a wonderfully crisp, tossed salad format. Think crunchy cabbage, tender rice noodles, fragrant herbs, and golden pan-fried tofu all brought together with a tangy, spicy dressing that wakes up every bite. Perfect for warm days or when you crave something healthy and colorful, this recipe feels like a celebration of spring in every forkful.
Ingredients You’ll Need
Each ingredient in this Spring Roll Salad Recipe plays a special role in balancing texture, flavor, and color, making the preparation simple yet purposeful. The fresh veggies bring crunch and brightness, while the tofu adds a satisfying protein punch, and the dressing ties everything together with a zingy, aromatic flair.
- Rice noodles: These delicate noodles soak up the dressing beautifully and provide a soft contrast to crunchy vegetables.
- Green and purple cabbage: Thin slices create a vibrant, crisp base packed with fiber and flavor.
- Red bell pepper: Adds sweetness and a pop of red that makes the salad visually exciting.
- Carrots: Julienned for crunch and a slight natural sweetness.
- Cucumber: Offers a refreshing, watery crunch that cools the palate.
- Red onion: Thin slices deliver subtle sharpness without overpowering the other flavors.
- Fresh cilantro and mint leaves: These herbs inject bright, aromatic notes that elevate the dish.
- Firm tofu: Pan-fried to a golden crisp, providing protein and a slight chewiness.
- Olive oil and soy sauce for tofu: For that perfect crispy, savory exterior.
- Vegan fish sauce or soy sauce plus lime juice: Forms the salty, tangy backbone of the dressing.
- Sugar and rice vinegar: Create a perfect sweet and acidic balance in the dressing.
- Garlic and ginger: Freshly grated to add aromatic warmth and depth.
- Sambal oelek or chili garlic sauce: For your preferred level of heat and a bit of complexity.
- Lime juice: Freshly squeezed to brighten the entire dish.
- Optional garnishes (peanuts, sunflower seeds, sesame seeds, crispy fried shallots): Add texture and bursts of flavor.
How to Make Spring Roll Salad Recipe
Step 1: Prep the Noodles
Start by preparing your rice noodles according to the package instructions, usually soaking them in hot water for about 10 minutes. This step is crucial because perfectly cooked noodles give your salad that silky, tender texture that contrasts beautifully with the crunchy veggies.
Step 2: Prepare the Veggies
While the noodles soak, slice and julienne your vegetables—green and purple cabbage, red bell pepper, carrots, cucumber, red onion—into thin, uniform pieces. This ensures every bite includes a medley of flavors and textures. Don’t forget to roughly chop the fresh cilantro and mint leaves; these will add bursts of herbal freshness.
Step 3: Cook the Tofu
Heat olive oil in a nonstick pan over medium heat and toss in the cubed tofu. Drizzle with soy sauce to infuse flavor and cook until golden and crispy on all sides, about 5 to 7 minutes. The crispy tofu is what adds a wonderfully satisfying bite and a protein boost to this salad.
Step 4: Make the Dressing
In a small bowl, whisk together the vegan fish sauce, sugar, rice vinegar, minced garlic, grated ginger, and sambal oelek until smooth. This dressing is where everything comes alive—it’s perfectly balanced with salty, sweet, tangy, and spicy elements that marry every ingredient in the Spring Roll Salad Recipe.
Step 5: Assemble the Salad
In a large bowl, combine your softened rice noodles with all the chopped veggies and herbs. Pour the dressing over and toss thoroughly to coat every strand and leaf with that delicious sauce. Top the salad with your golden tofu cubes and any optional garnishes for extra texture.
Step 6: Serve Immediately
This salad is at its freshest served immediately, preserving the crisp textures and vibrant flavors. Add a final squeeze of fresh lime juice if you like an extra zing, and get ready to enjoy a fresh, healthy, and irresistible dish.
How to Serve Spring Roll Salad Recipe
Garnishes
Garnishes like chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots add a wonderful crunch and nutty aroma that complements the salad perfectly. These little extras not only enhance the texture but also bring visual appeal, making your Spring Roll Salad Recipe feel gourmet and thoughtfully prepared.
Side Dishes
This salad pairs brilliantly with light and fresh sides such as steamed edamame, grilled corn on the cob, or even a simple miso soup. Because it’s packed with fresh veggies and tofu, it’s substantial enough to stand alone as a meal but also versatile enough to accompany a wider spread for gatherings.
Creative Ways to Present
For a fun twist, serve the Spring Roll Salad Recipe in individual lettuce cups or in hollowed-out bell peppers to make it visually stunning and perfect for parties. You can also layer it in clear glass jars for an eye-catching lunch on the go. Presentation adds an extra layer of enjoyment to this already vibrant salad.
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 two days. To keep the textures crisp, it’s best to store the dressing separately and toss the salad just before serving. The tofu maintains its flavor but can get less crispy over time.
Freezing
Because this salad relies heavily on fresh vegetables and tofu, freezing is not recommended. The ingredients would lose their texture and freshness, which are essential to the enjoyment of the dish.
Reheating
Reheating is best reserved for the tofu only if you prefer it warm—just give it a quick toss in a hot pan to crisp it back up. The salad itself should be enjoyed chilled or at room temperature to preserve its fresh, lively character.
FAQs
Can I use other types of noodles?
Absolutely! While rice noodles are traditional in this Spring Roll Salad Recipe, you can swap in glass noodles or even thin wheat noodles if you prefer. Just make sure to cook and soak them properly to maintain the right texture.
Is this recipe vegan?
Yes, this entire Spring Roll Salad Recipe is vegan-friendly, especially using vegan fish sauce or substituting with soy sauce and lime juice. It’s full of plant-based ingredients and flavors that make it nourishing and delicious.
How spicy is this salad?
The heat level depends on how much sambal oelek or chili garlic sauce you add. Start with a smaller amount if you’re sensitive to spice and adjust to your personal taste for a perfect balance of flavor without overwhelming heat.
Can I prepare this salad in advance?
You can prep most components ahead of time, like chopping veggies and making the dressing, but toss everything together just before serving to keep it crisp and fresh. Cooked tofu is best added last minute so it stays crispy.
What can I substitute for tofu?
If tofu isn’t your thing, grilled tempeh or cooked shrimp can be excellent alternatives that add protein and complement the flavors of the Spring Roll Salad Recipe beautifully.
Final Thoughts
This Spring Roll Salad Recipe is one of those dishes that excites your taste buds and nourishes your body all at once. Its fresh ingredients, balanced dressing, and delightful textures make it a perfect meal any time you want something light yet satisfying. Give it a try and watch how quickly it becomes a favorite go-to for easy lunches or impressive dinners with friends.
Print
Spring Roll Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegan
Description
This vibrant and fresh Spring Roll Salad features tender rice noodles, crisp cabbage, colorful vegetables, and pan-fried tofu tossed in a zesty, slightly spicy dressing. Inspired by traditional Vietnamese spring roll flavors, this salad is perfect for a quick, healthy, and satisfying meal in just 20 minutes.
Ingredients
Salad Ingredients
- 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
- Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots (optional garnishes)
- Fresh lime juice (optional for serving)
For Cooking Tofu
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
Dressing Ingredients
- 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
Instructions
- Prep the noodles: Prepare the rice noodles according to the package instructions, which usually involves soaking them in hot water for about 10 minutes until tender but firm. Drain well and set aside.
- Prep the veggies: Thinly slice the green and purple cabbage, red bell pepper, and red onion. Julienne the carrots and cucumber or dice the cucumber if preferred. Roughly chop the fresh cilantro and mint leaves.
- Cook the tofu: Heat the olive oil in a nonstick pan over medium heat. Add the cubed tofu along with the soy sauce. Cook the tofu until it becomes golden and crispy on all sides, about 5 to 7 minutes. Remove from heat and set aside.
- Make the dressing: In a small bowl, whisk together the vegan fish sauce (or soy sauce + lime juice substitute), sugar, rice vinegar, minced garlic, grated ginger, and sambal oelek until the sugar dissolves and the mixture is well combined.
- Assemble the salad: In a large bowl, combine the prepared rice noodles, all the chopped vegetables, and fresh herbs. Pour the dressing over the top and toss thoroughly to coat all ingredients evenly with the flavorful dressing.
- Serve: Plate the salad immediately to enjoy its crisp and fresh texture. Top with the crispy pan-fried tofu and any optional garnishes such as chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add a squeeze of fresh lime juice over the salad if desired.
Notes
- Firm tofu works best for pan-frying as it holds its shape better.
- Adjust the amount of sambal oelek depending on your preferred spice level.
- You can substitute vegan fish sauce with a mixture of soy sauce and lime juice to keep this recipe vegan.
- For added texture, feel free to add crushed peanuts or toasted sesame seeds as garnish.
- This salad is best served immediately to retain the crunch of the fresh vegetables.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
