Spring Roll Salad
Spring roll salad is a fresh, vibrant dish that combines crisp vegetables and your choice of protein, all wrapped in delicate rice paper. Drizzled with a zesty dressing, this salad is perfect for warm days or any gathering, bringing a delightful crunch and explosion of flavors in every bite. Whether enjoyed as a light lunch or part of a larger meal, it’s an experience that will have your taste buds dancing.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Makes about 6 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Ingredients
Scale
- 6 rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber strips (preferably English)
- 1 cup sliced bell peppers (mixed colors)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 cup cooked shrimp or tofu (cubed)
- 1/4 cup peanut sauce
- 2 tbsp lime juice (fresh)
- 1 tbsp fish sauce or soy sauce
- 1 tsp honey or maple syrup
Instructions
- Prepare all ingredients by chopping vegetables and proteins into thin strips or cubes.
- Soften each rice paper wrapper in warm water for about 10–15 seconds until pliable.
- On a clean surface, place the softened wrapper and layer with shredded carrots, cucumber strips, bell pepper slices, herbs, and protein at one end.
- Fold the sides of the wrapper inward and roll tightly from the filling end to the other side.
- In a small bowl, whisk together lime juice, fish sauce or soy sauce, and honey/maple syrup to create the dressing.
- Serve salad rolls on plates drizzled with peanut sauce and enjoy!
Nutrition
- Serving Size: 1 spring roll (70g)
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg