Spring Roll Salad



I was introduced to this salad by my cousin Krista.

She has graciously allowed me to publish it here.




Delicious Asian flavors are combined in this bright, healthful salad. Rice noodles are tossed with lettuce, vegetables, & chicken. Served with peanut sauce, fish sauce, and chopped peanuts. How could you go wrong?


Notes: This recipe is very forgiving. I would suggest making it as written here, then varying the ingredients to match your own likes/dislikes. Experiment!


Spring Roll Salad

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For the Salad:

  • 1 package Rice Vermicelli
  • 2 carrots, peeled and shredded
  • 1/2 English cucumber, quartered and sliced
  • 1 bunch cilantro, chopped
  • 4 C lettuce, chopped
  • 1/2 cup chopped peanuts + extra for serving
  • 6 stalks green onion, chopped
  • 1-2 T olive oil
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, finely minced
  • 1-2 lbs. chicken breast, thinly sliced
  • 2 T soy sauce
  • lime wedges, for serving

For the Peanut Sauce:

  • 1/2 cup peanut butter
  • 1 cup hoisin sauce
  • water

For the Fish Sauce:

  • 4 tsp. fish sauce
  • 1/4 C water
  • 2 T fresh lime juice
  • 1 garlic clove, minced
  • 2 T white sugar
  • 1/2 tsp. garlic chili sauce


1. Soften the rice vermicelli according the the directions on the package. Drain and run under cold water to cool the noodles. Place in a large salad bowl. Add the carrots, cucumber, cilantro, lettuce, 1/2 cup peanuts, and green onions.
2. Heat the olive oil in a medium skillet over medium heat. Saute the garlic & ginger for about 1 minute. Add the chicken & soy sauce and saute until chicken is thoroughly cooked. Cool on a plate, then transfer to the refrigerator.

For the Peanut Sauce:
3. In a double boiler or heatproof bowl set over boiling water, whisk together the peanut butter and hoisin sauce. Add water a little at a time until desire consistency is achieved.

For the Fish Sauce:
4. Place all ingredients in a bowl and stir until sugar is dissolved.

To Assemble:

5. Add the chicken to the noodle and vegetable mixture. Toss well. Top with lime wedges. Serve with the peanut & fish sauces & chopped peanuts on the side.

*Note: If you are eating at home and expecting leftovers, serve chicken in a separate bowl instead of tossing it in with the salad.

Serves approximately 8 people as a side.

7 Responses to “Spring Roll Salad”

  1. It’s time for light salads again! Yay for spring! This looks great! :)

  2. rachel says:

    this looks deliciously fresh!

  3. Maura says:

    What a light and lovely salad! So fresh for spring! I can’t wait to try it!!!

  4. That salad looks beautiful!

  5. Maria says:

    I love spring rolls. Great idea to turn them into a salad!

  6. I am eating this salad right now and it’s amazing. I was a little skeptical at first about what to do with the sauces, but I put them both on and wow! You nailed the combo of ingredients and my husband even loved it. Thanks for posting this!


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