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A vibrant bowl of Deconstructed Spring Roll Salad featuring fresh lettuce, shredded carrots, herbs, rice noodles, and grilled shrimp with a peanut sauce drizzle.

Ultimate Deconstructed Spring Roll Salad

This vibrant salad captures all the fresh, crunchy, and herbaceous flavors of a traditional spring roll without the fuss of rolling. Featuring rice noodles, your choice of protein, crisp vegetables, and a signature sweet-tangy dressing, it's a complete, customizable meal that's perfect for a quick dinner or impressive potluck dish.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Southeast Asian, Vietnamese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 ounces thin rice vermicelli noodles
  • 1 pound protein e.g., large shrimp, peeled and deveined; shredded rotisserie chicken; baked tofu; or thinly sliced steak
  • 2 cups shredded red cabbage
  • 2 medium carrots, julienned or grated
  • 1 English cucumber, cut into matchsticks
  • 1 red bell pepper, thinly sliced
  • 4-5 radishes, thinly sliced
  • 1 big handful fresh mint leaves
  • 1 big handful fresh cilantro leaves and tender stems
  • Fresh Thai basil leaves or extra mint
  • 3-4 green onions, thinly sliced
  • 1/4 cup finely chopped roasted, salted peanuts for garnish
  • 1/4 cup fish sauce or soy sauce/tamari for vegetarian
  • 1/4 cup fresh lime juice about 2-3 limes
  • 3 tablespoons water
  • 2-3 tablespoons light brown sugar or coconut sugar
  • 1-2 cloves garlic, minced very fine
  • 1-2 Thai red chilies or serrano peppers, minced seeds optional
  • Neutral oil for cooking
  • Salt and black pepper to taste

Equipment

  • Large heatproof bowl
  • Colander
  • Large skillet or frying pan
  • Small bowl or jar for dressing
  • Whisk or fork
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Measuring cups and spoons
  • Large serving bowl
  • Salad tongs or two large spoons

Method
 

  1. Prepare the noodles: Place vermicelli noodles in a large heatproof bowl. Pour boiling water over them to submerge. Let sit for 5-8 minutes until tender but al dente. Drain in a colander, rinse under cold water, and let drain thoroughly. Gently squeeze to remove excess water.
  2. Cook the protein: While noodles soak, cook your chosen protein. For shrimp, sauté in a bit of neutral oil over medium-high heat with a pinch of salt and pepper for 2-3 minutes per side until pink and opaque. For tofu, press, cube, and pan-fry until golden. For chicken, simply shred. Let cool slightly.
  3. Make the dressing: In a small bowl or jar, combine lime juice, water, and sugar. Whisk or shake until sugar is completely dissolved. Add fish sauce, minced garlic, and minced chili. Taste and adjust balance of salty, sour, sweet, and spicy to your liking.
  4. Assemble the salad: In a very large serving bowl, start layering. Add the cooled noodles first. Top with shredded cabbage, carrots, cucumber, bell pepper, and radishes. Scatter the cooked protein over the vegetables.
  5. Add herbs and garnish: Roughly chop the mint, cilantro, and basil if leaves are large, then scatter over the salad. Sprinkle with sliced green onions and chopped peanuts.
  6. Dress and serve: Just before serving, pour about three-quarters of the dressing over the salad. Using salad tongs or two large spoons, gently toss everything together until evenly coated. Taste and add more dressing if desired. Serve immediately with extra dressing and peanuts on the side.

Notes

For meal prep, store chopped veggies, cooked protein, and dressing separately. Assemble and dress just before eating to prevent sogginess. Keep herbs fresh by storing stem-down in a jar of water in the fridge. Customize with additions like bean sprouts, mango, avocado, or different noodles. The dressing will taste strong on its own but mellows when tossed with the salad.