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Spring Roll Salad Recipe

This Spring Roll Salad is everything you love about fresh spring rolls (or salad rolls), but in an easy to assemble salad! Serve with a homemade peanut sauce and ginger vinaigrette. You can set out all of the ingredients then let everyone make their own salad bowl!
Course Salad
Keyword salad roll bowl, spring roll salad, summer roll salad recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Author Jo-Anna Rooney

Ingredients

Peanut Sauce:

  • 1 small onion or shallot minced
  • 2 cloves garlic minced
  • 1/4 tsp dried hot red pepper flakes (more if you like it spicier)
  • 2 tsp vegetable oil or canola oil
  • 1/2 cup water
  • 1/2 cup creamy peanut butter
  • 1/4 cup hoisin sauce
  • 1 tbsp tomato paste
  • 1 1/2 tsp sugar

Ginger Vinaigrette:

  • 1 - 2 tbsp freshly grated ginger including the juice
  • 1 tbsp honey
  • 6 tbsp soy sauce
  • 1/3 cup rice vinegar
  • 1/4 tsp red pepper flakes

Spring Roll Salad Fixings:

  • 2 - 3 boneless skinless chicken breasts see tips (plus salt + pepper)
  • 1/2 head of small purple cabbage sliced thinly
  • 4 carrots sliced into matchsticks about 2 inches long
  • 1 cucumber sliced into thin sticks about 2 inches long
  • 4 green onions sliced thinly
  • 1 small bunch fresh cilantro chopped
  • 1 small bunch fresh mint leaves
  • 1 small bunch fresh basil
  • limes cut into small wedges for a garnish
  • 1/2 cup dry roasted peanuts
  • hoisin sauce for additional dressing
  • Sriracha sauce
  • 8 oz of rice vermicelli noodles cooked

Instructions

Peanut Sauce:

  • In a small saucepan sauté the onion, garlic, and red pepper flakes in oil until soft, about 4 minutes.
  • Then whisk in the remaining ingredients and mix until smooth. Simmer while stirring, about 2 minutes.
  • Once it's done, I like to transfer the mixture to a wide mouth jar and use my hand blender to make the dressing smooth (you can also use a small food processor).
  • Set aside until right before serving.

Ginger Vinaigrette:

  • In a small bowl, whisk together the soy sauce, honey, rice wine vinegar, ginger and red pepper flakes. Set aside until right before serving.

Spring Roll Salad:

  • First roast the chicken. Preheat your oven to 350 degrees F. Place the chicken on a sheet of aluminum foil large enough to wrap around the chicken. Season generously with salt and fresh ground black pepper, bake until the chicken is fully cooked, about 15-20 minutes. Then using your hands, shred it. Put it into a serving dish. TIP! If you want to make things really simple, use a grocery store rotisserie chicken (this is what I usually do).
  • Put the remaining salad ingredients into separate serving bowls and lay them out on your serving table.
  • Right before you are ready to eat, cook the noodles according to package directions. I always cook my noodles last because rice noodles get really sticky if they sit too long.
  • Now it's just up to you and your eaters how to make their own salads! I like to start with the noodles first, then add a little ginger vinaigrette, then the salad fixings of your choice, topped off with fresh mint, cilantro, basil, peanuts, a dollop of peanut sauce and a squeeze of fresh lime juice!
  • Enjoy!