I discovered a fantastic spring roll salad that bursts with vibrant color and distinct flavors. Crisp vegetables, delicate noodles, and herbaceous aromas create a refreshing Healthy Lunch experience. Each bite surprises me with a mix of textures and zesty accents, leaving me eager to explore this innovative culinary twist absolutely.

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I recently came across this amazing twist on a classic dish that I just had to share. My Spring Roll Salad is all about fresh, crunchy textures and bold flavors that make for a surprisingly healthy meal.

I love how the soft rice paper wrappers and tender 4 oz rice vermicelli noodles set the stage for a mix of shredded green cabbage, 2 cups of carrots, along with a crisp red bell pepper and cool, julienned cucumber. Toss in a handful of bean sprouts and a mix of fresh mint leaves, cilantro and Thai basil, and I promise you’ll be hooked.

I always like a bit of crunch, so I top it all with chopped roasted peanuts and, if you’re up for it, some sliced shrimp or chicken. The dressing of fish sauce, lime juice, sugar, minced garlic and a red chili gives it that extra kick.

I know you’ll find this interesting, healthy twist perfect for lunch or even a light meal prep option. Enjoy!

Why I Like this Recipe

I like this recipe because it brings a fresh burst of flavor every time I make it, and I really dig how crunchy and colorful it tastes. I also like that it’s super healthy even though it doesn’t feel like I’m eating a salad and it’s fun to put together too. Plus, it gives me the chance to be creative in the kitchen since I can mix and match ingredients like adding shrimp or chicken if i feel like it. Lastly, I appreciate how simple it is to throw together a meal that’s light yet filling.

So here’s my take on the spring roll salad recipe: First, i take each rice paper wrapper and dunk it in warm water for about 10 to 15 seconds so it gets soft enough to work with but not too soggy, then i lay it on a damp towel. Next, i mix some cooked rice vermicelli noodles with a little oil so they dont stick together and set them aside. After that, i throw in shredded green cabbage, carrots, julienned red bell pepper, cucumber, and bean sprouts into a big bowl. To add more flavor, i mix in fresh mint, cilantro, and Thai basil leaves. If im in the mood for extra protein, i add some sliced shrimp or chicken at this point.

Then, i take a softened rice paper wrapper, put a small amount of those noodles and veggies in the middle, fold over the sides and roll it up tightly into a neat spring roll. I do this for all the wrappers until everything is used up. For the dressing, i whisk together fish sauce, lime juice, sugar, a minced garlic clove, and a thin slice of red chili until it’s all mixed well. Finally, i drizzle that dressing over the assembled spring rolls, toss them gently so everything gets a bit of that tangy flavor, then sprinkle chopped roasted peanuts on top before serving. Enjoying this recipe always makes me feel like i’m eating something fun and creative!

Ingredients

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Rice paper wrappers are light and chewy, adding a delicate texture and subtle rice flavor.
Rice vermicelli noodles are tender carbs that supply energy while blending with crunchy veggies.
Green cabbage is crunchy and full of fiber and vitamin C, helpin digestion and crispness.
Shredded carrots offer a sweet, colorful crunch loaded with vitamin A for natural sweetness.
Fresh herbs like mint, cilantro, and Thai basil lend fresh aroma and a zingy, bright kick.
Roasted peanuts bring protein, crunch, and nuttiness that kinda round out the dish.
Optional protein: Sliced shrimp or chicken add lean protein for a hearty boost.
Dressing ingredients such as fish sauce, lime juice, and chili create a tangy, balanced vibe.

Ingredient Quantities

8 rice paper wrappers

4 oz rice vermicelli noodles, cooked

1/2 head of green cabbage, thinly shredded

2 cups shredded carrots

1 red bell pepper, julienned

1 small cucumber, julienned

1 cup bean sprouts

1/4 cup fresh mint leaves

1/4 cup fresh cilantro, roughly chopped

1/4 cup Thai basil leaves

1/4 cup roasted peanuts, chopped

Optional: 8 oz cooked shrimp or chicken, sliced

For the dressing: 3 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp sugar, 1 minced garlic clove, and 1 small red chili thinly sliced

How to Make this

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1. Soften each rice paper wrapper by dipping them in warm water for about 10-15 seconds until they become pliable but not too soggy, then place them on a damp towel.

2. Mix the rice vermicelli noodles with a little bit of oil so they don’t stick, and set aside.

3. In a large bowl, combine shredded green cabbage, carrots, red bell pepper, cucumber, and bean sprouts.

4. Toss in the fresh mint, cilantro, and Thai basil leaves into your bowl.

5. If using shrimp or chicken, add the sliced pieces to the mix now.

6. Lay a softened rice paper wrapper flat, spoon a small amount of noodles and veggie mixture in the middle, and fold up the sides then roll it tightly into a spring roll shape.

7. Repeat with all the rice paper wrappers until the mixture is used up.

8. For the dressing, in a separate bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and red chili until well combined.

9. Drizzle the dressing over your assembled spring roll salad, tossing gently to mix all the flavors.

10. Finally, sprinkle chopped roasted peanuts on top and serve immediately, enjoy!

Equipment Needed

1. A large bowl for soaking the rice paper wrappers in warm water
2. A damp towel to lay out the softened wrappers
3. A big mixing bowl for combining the shredded veggies and herbs
4. A small bowl for the dressing ingredients
5. A whisk for mixing the dressing all together
6. A cutting board for slicing veggies and garnishes
7. A sharp knife for julienning the bell pepper and cucumber
8. Measuring spoons to get the right amount of fish sauce, lime juice, sugar, and spices

FAQ

Q: How do I get the rice paper wrappers ready?

A: So you just dip 'em in warm water for about 10-15 seconds until they get soft, then lay them flat on a damp towel. Make sure not to over-soak or they'll tear when you're rolling.

Q: Can I swap out any of these veggies?

A: Yup, you can totally change it up. If you dont like cabbage, try using lettuce or even spinach. Its all about what you like.

Q: How important is the dressing in this recipe?

A: The dressing really ties the whole salad together. Its packed with flavor so don't skip it unless you really have to.

Q: How do I store any leftovers?

A: Just pop the leftover salad in an airtight container in the fridge for up to 2 days. The wrap might get a bit soggy though.

Q: Can I add protein like chicken or shrimp?

A: For sure, you can add 8 oz of cooked shrimp or chicken. Just slice them up and mix in with the veggies, making sure they re heated properly if you plan to serve warm.

Spring Roll Salad Recipe Substitutions and Variations

Rice paper wrappers: Instead of rice paper, you could use large lettuce leaves like butter or iceberg for an extra crunch and a lighter feel.
Rice vermicelli noodles: If you dont have these, you might try glass noodles or even thin angel hair pasta broken into small pieces, though it’s a bit different in texture.
Fresh herbs (mint, cilantro, Thai basil): When you cant find these specific herbs, you can mix in a bit of regular basil or parsley as a backup option.
Roasted peanuts: For those with peanut allergies or if you just dont like peanuts, cashews or almonds that are roughly chopped work pretty well.
Bean sprouts: Sometimes you can swap bean sprouts with a mix of shredded radish or even a small amount of shredded zucchini for a similar crunch and freshness.

Pro Tips

1. Make sure you don’t soak the rice paper too long cuz if they get too soggy they might tear when you roll them up
2. Try to chop all the veggies into similar sizes so every bite has a good mix of flavors and textures
3. Let your dressing sit a few minutes before drizzling over the rolls so all the flavours can mix together
4. If you are using shrimp or chicken, let them cool down a bit after cooking so they don’t wilt the fresh veggies when you add them