Spring Roll Salad
Why You’ll Love This Salad
So, let me tell ya, I first made this Spring Roll Salad on a whim when I was craving something fresh but couldn’t be bothered to actually roll spring rolls for an hour. I’m not kidding—my family devoured it, and now, it’s a staple whenever we have a get-together. I make this when I want something light, yet full of flavor (and honestly, who doesn’t love a dish where you can eat with your hands?). Plus, it’s perfect for those days when you just don’t feel like firing up the oven.
Here’s What You’ll Need
- Vermicelli noodles – about 100g; sometimes, I use rice noodles if that’s all I’ve got
- Mixed greens – a couple of handfuls; spinach works too, if you want to add that Popeye vibe
- Carrots, julienned – 1 large; or just grab a bag of pre-cut carrots (no judgment!)
- Cucumber, sliced thin – 1 medium; you can peel it, but I usually don’t bother
- Cooked shrimp – about 200g, or get creative with shredded chicken
- Fresh mint and cilantro – a small bunch of each; my grandma always said more herbs equals more flavor
- Peanuts, crushed – a handful or more; cashews work in a pinch
- Hoisin sauce – a few tablespoons
- Lime – 1, juiced, and maybe a wedge or two for serving
Let’s Get Cooking!
- Cook the noodles according to the package—this is where I sneak a taste to make sure they’re just right.
- In a big bowl, toss together the greens, carrots, cucumber, shrimp, and herbs. Don’t worry if it looks a bit overcrowded; it always does!
- Mix in the noodles once they’re cool. (I actually find it works better if you give them a quick rinse in cold water first.)
- Drizzle the hoisin sauce and lime juice over everything, then give it a good toss (or two).
- Top with crushed peanuts and serve with extra lime wedges. And there you go!
Notes From My Kitchen
If you love spice, throw in some sliced chili or a dash of sriracha. Oh, and if you’re feeling extra fancy, add some thinly sliced red bell peppers for a pop of color.
Experimenting with Variations
I’ve tried swapping the shrimp for tofu once—didn’t go as planned, but maybe you’ll have better luck! Also, adding avocado is a game-changer.
Equipment You Might Need
A big mixing bowl is crucial, but if you don’t have a julienne peeler, just use a regular knife—it’s not the end of the world.
Storing Your Salad (If There’s Any Left!)
In my house, this salad is gone as soon as it hits the table, but if you do have leftovers, pop them in an airtight container. It keeps well for a day or two in the fridge.
Serving Suggestions
I usually serve this with some crispy wonton chips on the side, or sometimes, just on its own as a refreshing lunch. My family loves it with a side of miso soup, especially on a chilly day.
Pro Tips
Once, I tried rushing the noodle cooking step, and let’s just say—soggy noodles are no one’s friend. Take your time and taste often!
You’ve Got Questions? I’ve Got Answers!
Can I make this ahead of time? Sure thing! I tend to think it tastes even better the next day after the flavors have had a chance to mingle.
What’s the best way to crush peanuts? Honestly, I just put them in a zip-top bag and bash them with a rolling pin—but you do you!
Do I have to use mint and cilantro? No, but they really add a fresh, zesty flavor. If you absolutely despise cilantro, basil could be a fun twist.
There you have it, a delightful Spring Roll Salad that’s as easy as it is delicious. Give it a whirl and let me know how it turns out!
