If you are craving a vibrant and refreshing dish that is bursting with flavors and textures, look no further than this irresistible Spring Roll Salad Recipe. This salad wonderfully captures the essence of traditional spring rolls but in a fresh, deconstructed bowl form that makes it easy to enjoy any day of the week. With crunchy vegetables, tender rice noodles, fragrant herbs, and perfectly pan-fried tofu coated in a tangy, spicy dressing, each bite feels like a delicious celebration of freshness and balance. The Spring Roll Salad Recipe is not just delightful to the palate but also a feast for the eyes, making it a perfect dish to brighten up lunchtime or dinner with friends and family.
Ingredients You’ll Need
This Spring Roll Salad Recipe relies on simple yet essential ingredients that each bring an important note to the final flavor harmony. From crisp vegetables to fragrant herbs and the wonderfully soft texture of tofu, every item plays a vital role in making this salad truly unforgettable.
- Rice noodles: Tender yet chewy, they provide the perfect base that soaks up the flavorful dressing beautifully.
- Green and purple cabbage: Offer a satisfying crunch and vibrant color contrast that enlivens the salad.
- Red bell pepper: Adds a subtle sweetness and a pop of bright red that looks stunning.
- Carrots: Julienne-cut for a fresh crunch and a natural hint of sweetness.
- Cucumber: Brings a cool, crisp element that balances the warm, spiced flavors.
- Red onion: Thinly sliced for a mild pungency that sharpens the overall profile.
- Fresh cilantro and mint leaves: Roughly chopped, these herbs inject brightness and aromatic freshness.
- Firm tofu: Cubed and pan-fried until golden, offering a hearty protein element with a slightly crispy outside.
- Olive oil and soy sauce (for tofu): Used to create that irresistible savory crust on the tofu pieces.
- Vegan fish sauce or soy sauce with lime juice: Forms the salty, tangy backbone of the dressing.
- Sugar and vinegar: Perfectly balanced to lend sweetness and acidity, making the dressing addictive.
- Garlic and ginger: Minced and grated, providing a warm, aromatic kick essential for depth.
- Sambal oelek or chili garlic sauce: Adds just the right amount of heat—adjust to your preference for spice.
- Fresh lime juice: For a final bright burst of citrusy zing when serving.
- Optional garnishes like chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots: These introduce delightful texture and added flavor complexity.
How to Make Spring Roll Salad Recipe
Step 1: Prep the noodles
Start by preparing the rice noodles according to the package instructions, typically soaking them in hot water for around 10 minutes. This step is essential to get that perfect silky texture that ties the salad together. After softening, make sure to drain the noodles well to avoid any sogginess in your salad.
Step 2: Chop and prep the veggies
While the noodles are soaking, thinly slice the green and purple cabbage, red bell pepper, and red onion. Julienne the carrots and cucumber to ensure they cut nicely in each bite and present beautifully on your plate. Roughly chop the fresh cilantro and mint leaves to release their aromatic oils, which will lift the entire salad to new heights.
Step 3: Cook the tofu
Heat olive oil in a nonstick pan over medium heat. Add the cubed firm tofu alongside soy sauce, cooking until each side is golden brown and crispy, about 5 to 7 minutes. This step adds a savory crust and makes the tofu irresistibly flavorful—a vital protein boost that contrasts wonderfully with the fresh veggies.
Step 4: Make the dressing
In a small bowl, combine vegan fish sauce (or your soy sauce and lime juice substitute), sugar, rice vinegar, grated garlic, ginger, and sambal oelek. Whisk these ingredients until the sugar dissolves and the dressing becomes a harmonious balance of sweet, salty, sour, and spicy—this is what brings the whole Spring Roll Salad Recipe together in delicious unity.
Step 5: Assemble the salad
In a large bowl, toss together the softened noodles, prepped vegetables, and chopped herbs. Pour the sensational dressing over everything and toss gently but thoroughly to ensure every bite tastes perfectly balanced and coated.
Step 6: Serve
Immediately plate the salad for the freshest, crisper textures. Top with the hot, crispy tofu cubes and sprinkle optional garnishes like chopped peanuts or sesame seeds for extra crunch. Finish with a squeeze of fresh lime juice to invigorate all the flavors and serve right away.
How to Serve Spring Roll Salad Recipe
Garnishes
The garnishes for this Spring Roll Salad Recipe are where you can really let your creativity shine. Crispy fried shallots, chopped peanuts, or toasted sesame seeds add delightful crunch and contrast to the tender noodles and fresh herbs. A scattering of sunflower seeds can also introduce a subtle nutty flavor and extra texture.
Side Dishes
This salad is incredibly satisfying on its own, but if you want to turn it into a fabulous meal spread, serve with light sides like fresh spring rolls, grilled edamame, or a simple miso soup. These complement the flavors and keep your meal balanced and refreshing.
Creative Ways to Present
For a stunning presentation, try serving the Spring Roll Salad Recipe in individual bowls topped with tofu cubes arranged beautifully and garnishes sprinkled on top for an elegant touch. Alternatively, create a vibrant platter and invite your guests to serve themselves, making it a joyful, interactive dining experience full of bright colors and fresh flavors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately rather than combined. Keep the noodles, veggies, and tofu refrigerated in airtight containers, and the dressing stored separately to prevent sogginess. Combine and toss just before serving again to maintain freshness and texture.
Freezing
This salad does not freeze well. The fresh vegetables and herbs lose their crispness and become watery upon thawing, while the noodles and tofu texture changes. It’s best to prepare fresh for the most vibrant experience.
Reheating
For leftover tofu, gently reheat in a pan to regain some crispness. The salad itself is best enjoyed cold or at room temperature, so avoid reheating the mixed salad, which can weaken the textures and fresh flavors.
FAQs
Can I use chicken instead of tofu in this Spring Roll Salad Recipe?
Absolutely! Grilled or pan-fried chicken breast can be a wonderful substitute for tofu and adds a different protein option while keeping the salad light and tasty.
Is this Spring Roll Salad Recipe gluten-free?
Yes, if you use gluten-free rice noodles and gluten-free soy sauce or tamari, this dish is naturally gluten-free and safe for those with gluten sensitivities.
How spicy is the dressing, and can I adjust it?
The dressing has a gentle kick from the sambal oelek or chili garlic sauce, but you can always adjust the heat level by adding more or less chili paste to suit your preference.
Can I prepare parts of this Spring Roll Salad Recipe in advance?
You can prep the vegetables and cook the tofu ahead of time, but it’s best to assemble the salad and add dressing just before serving to keep everything crisp and fresh.
What can I use as a substitute for the vegan fish sauce?
A simple substitute is a mix of soy sauce and fresh lime juice, which provides a similar balance of salty and tangy flavors essential to the dressing.
Final Thoughts
There is something truly special about this Spring Roll Salad Recipe that makes it a go-to whenever you want a healthy, delicious, and vibrant meal. Its simplicity in ingredients combined with a perfect harmony of textures and flavors will have you coming back again and again. So gather the fresh produce, whip up that zingy dressing, and dive into this bowl of fresh delight—you will not regret it!
Print
Spring Roll Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Southeast Asian
- Diet: Vegan
Description
This vibrant Spring Roll Salad combines tender rice noodles with a colorful mix of fresh vegetables and herbs, topped with crispy pan-fried tofu and a zesty, flavorful dressing. Inspired by classic spring rolls, this recipe offers a refreshing and healthy dish perfect for a quick lunch or light dinner, packed with textures and bright, tangy flavors.
Ingredients
Noodles
- 6.75 ounces rice noodles
Vegetables and Herbs
- 1 cup green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- ½ red bell pepper, thinly sliced
- ¾ cup carrots, julienned
- ½ cup cucumber, julienned or diced
- ¼ cup red onion, thinly sliced
- ¼–½ cup fresh cilantro leaves, roughly chopped
- ¼–½ cup fresh mint leaves, roughly chopped
Tofu
- ½ block firm tofu, cubed
- 1 tablespoon olive oil for pan-frying tofu
- 2 tablespoons soy sauce for tofu
Dressing
- 6 tablespoons vegan fish sauce or substitute 6 tablespoons soy sauce + 2 tablespoons lime juice
- 4 ½ tablespoons sugar
- 2 tablespoons rice vinegar or white vinegar
- 1–2 cloves garlic, grated or minced
- 2 teaspoons ginger, grated
- 1 heaping tablespoon sambal oelek or chili garlic sauce (adjust to heat preference)
- Juice of one lime
Optional Garnishes
- Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots
- Fresh lime juice (for serving)
Instructions
- Prep the noodles: Prepare the rice noodles according to the package instructions, typically by soaking them in hot water for about 10 minutes until tender, then drain and set aside.
- Prep the veggies: Thinly slice and julienne all vegetables—green and purple cabbage, carrots, cucumber, red bell pepper, and red onion. Roughly chop the fresh cilantro and mint leaves, and set all aside separately.
- Cook the tofu: Heat 1 tablespoon of olive oil in a nonstick pan over medium heat. Add the cubed firm tofu and 2 tablespoons soy sauce, cooking for 5 to 7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
- Make the dressing: In a small bowl, whisk together the vegan fish sauce (or soy sauce and lime juice substitute), sugar, rice vinegar, grated garlic, grated ginger, and sambal oelek until fully combined and smooth.
- Assemble the salad: In a large mixing bowl, combine the cooked rice noodles with all the prepared vegetables and herbs. Pour the dressing over everything and toss thoroughly until all ingredients are evenly coated.
- Serve: Plate the salad immediately to preserve the fresh textures. Top with the crispy cooked tofu and sprinkle with any optional garnishes such as chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add a squeeze of fresh lime juice on top if desired for an extra zing.
Notes
- To make this gluten free, ensure the soy sauce is gluten-free or use tamari.
- Adjust sambal oelek or chili garlic sauce according to preferred spice level.
- For added protein or variation, substitute tofu with cooked shrimp or chicken if not strictly vegan.
- Use fresh herbs generously to enhance flavor and freshness.
- The salad is best served immediately to retain the crispness of vegetables and tofu.
