This vibrant spring roll salad captures the crisp, fresh flavors of traditional spring rolls in one easy bowl. Bright vegetables, tender vermicelli noodles, and bite-sized shrimp are tossed in a house-made sweet-and-spicy dressing, then finished with a creamy peanut drizzle, crunchy peanuts and wonton strips for contrast.
If you love the textures and tang of fresh spring rolls—the snap of raw vegetables, fragrant herbs, and a sauce that balances sweet, salty and spicy—this salad delivers all of that in a single serving bowl. It’s an ideal weeknight main, a colorful potluck dish, or a make-ahead lunch when stored properly. The dressing blends orange marmalade with rice vinegar, garlic-chili heat, sesame oil and lime for a lively finish that complements the shrimp and herbs.
What You Need for Spring Roll Salad
- Vermicelli noodles: Thin rice vermicelli form the base of the salad and soak up the dressing, giving every bite great flavor.
- Fresh vegetables and herbs: This salad is loaded with julienned carrot, English cucumber, shredded red cabbage, green onions, cilantro, mint and basil for a lively, herb-forward profile.
- Mini shrimp: Pre-cooked mini shrimp are convenient and perfectly bite-sized for a cold salad.
- Peanuts: Roasted, salted peanuts add a toasty crunch—roughly chop before sprinkling.
- Wonton strips: Add them just before serving to preserve crispness.
- Homemade dressing: A simple combination of orange marmalade, rice vinegar, chili garlic sauce, sesame oil, soy sauce and fresh lime juice creates that iconic sweet-and-spicy note.
More favorite recipes with shrimp and seafood inspiration
Shrimp Recipes
- Grilled Shrimp Recipe
- Grilled Shrimp Marinade
- Garlic Butter Shrimp
- Shrimp Tacos
- Asparagus Shrimp Scampi
Substitutions and Variations
More sauce: If you prefer a saucier salad, double the dressing quantities so the noodles and vegetables are more generously coated.
Shrimp choices: The recipe calls for cooked mini shrimp because they’re easy to eat cold, but you can use any size of cooked shrimp or grill fresh shrimp before tossing.
Other proteins: Substitute shredded cooked chicken, thinly sliced steak, or pulled pork if you prefer a different protein.
Vegetarian option: Omit the shrimp and add pan-fried or baked tofu for a meat-free version.
Heat level: Increase chili garlic sauce or top individual servings with sriracha or chili crunch for more spice.
Top Tips
- Don’t overcook the vermicelli: These thin rice noodles cook quickly and become mushy if left too long—follow package directions and rinse with cold water immediately.
- Toss thoroughly: Vermicelli soaks up dressing, so toss the salad well to distribute the sauce evenly and prevent it from pooling at the bottom of the bowl.
- Add crunch last: Add wonton strips and peanuts right before serving to maintain texture.
Storage
Keep leftovers in an airtight container in the refrigerator for 2–3 days. Store crunchy toppings like wonton strips separately and add them just before serving to keep them crisp.
Serving Suggestions
This spring roll salad makes a satisfying main dish on its own. For a larger spread, serve it alongside stir-fries such as beef and broccoli, Thai basil stir fry, or teriyaki chicken stir fry for a full Asian-inspired meal.
Spring Roll Salad Recipe
Summary: A refreshing bowl that captures the flavors of spring rolls—crisp vegetables, fragrant herbs, vermicelli noodles and shrimp—tossed in a sweet and spicy orange-ginger dressing.
By: Emily Richter
Prep: 25 mins | Cook: 5 mins | Total: 30 mins | Servings: 4
Ingredients
Dressing
- ¼ cup orange marmalade
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- ½ fresh lime, juiced
Peanut Drizzle
- ¼ cup creamy, all-natural peanut butter
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- ½ lime, juiced
Other Ingredients
- 8 oz vermicelli noodles
- 1 large carrot, peeled and cut into 2-inch sticks
- ½ large English cucumber, cut into 2-inch sticks
- 1 tablespoon rice vinegar (for quick pickling carrots/cucumber)
- ½ teaspoon sea salt
- ¼ cup chopped fresh cilantro
- 4 green onions, cut into 2-inch strips
- 6–8 fresh mint leaves, roughly chopped
- 6–8 fresh basil leaves, roughly chopped
- 1 cup shredded red cabbage
- 1 cup shelled frozen edamame, thawed
- 12 oz cooked mini shrimp, thawed (about 3 cups)
- ⅓ cup chopped roasted, salted peanuts
- 1 cup wonton strips
Instructions
- Make the dressing: Combine all dressing ingredients in a bowl and whisk until smooth. Set aside.
- Prepare the peanut drizzle: Whisk together the peanut butter, rice vinegar, chili garlic sauce, sesame oil, soy sauce and lime juice until creamy and smooth. If needed, thin with a teaspoon or two of warm water to reach a pourable consistency.
- Cook the noodles: Prepare vermicelli according to package instructions. Drain, rinse under cold water and set aside to cool.
- Quick-pickle the carrots and cucumber: Toss carrot and cucumber sticks with 1 tablespoon rice vinegar and ½ teaspoon sea salt. Let sit for 10 minutes to soften slightly and develop flavor, then drain any excess liquid.
- Assemble the herb-and-vegetable mix: In a large bowl, combine cilantro, green onions, mint, basil and shredded red cabbage. Toss to distribute evenly.
- Combine salad components: Place the cooled noodles in a large serving bowl. Top with the carrot/cucumber mix, herb-and-cabbage mixture, edamame and cooked shrimp.
- Toss with dressing: Pour the dressing over the salad and toss thoroughly so the noodles and vegetables are evenly coated. The vermicelli will absorb much of the dressing—toss well to prevent pooling at the bottom.
- Finish and serve: Drizzle the peanut sauce over the plated salad, then sprinkle chopped peanuts and wonton strips on top. Serve immediately for the best texture.
Tips & Notes
- If you want more sauce, simply double the dressing recipe.
- Any size of cooked shrimp works; mini shrimp are convenient and easy to eat cold.
- To make this vegetarian, replace shrimp with pan-fried or baked tofu.
- Substitute cooked chicken, beef, or pork if desired.
- For extra heat, add sriracha or chili crunch when serving.
- To reduce calories, omit the peanut drizzle and wonton strips.
Watch It
Video demonstration available for visual guidance on assembly and plating.
Nutrition
Calories: 812 kcal, Carbohydrates: 113 g, Protein: 37 g, Fat: 24 g, Fiber: 7 g, Sugar: 18 g
Nutrition information is an estimate and should be used as a guideline only.
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