This is an ultimate recipe if you’re after something light, colorful, and full of flavors. What I love so about this dish is that it is just about all the best parts of fresh spring rolls-crunchy veggies, soft noodles, and zesty dressing-without rolling! Mix this dish one evening during the week, throw in any extra vegetables lying around, and it makes for a great choice not only for lunch but also for dinner and meal prep.

What is Spring Roll Noodle Salad?

Spring Roll Noodle Salad takes the classic Vietnamese spring roll ingredients-rice noodles, fresh herbs, crisp veggies, and tangy-sweet dressing-and turns them into a toss-and-serve salad. You get the same refreshing taste but in a form that’s much easier and laid-back. It’s bright, slightly sweet, tangy, and textural.

Ingredients

For the Salad

6 oz rice vermicelli noodles
1 cup shredded lettuce
1 cup shredded carrots
1 cup cucumber, julienned
½ cup red bell pepper, thinly sliced
½ cup fresh mint leaves
½ cup fresh cilantro leaves
½ cup bean sprouts (optional)

For the Dressing

3 tbsp lime juice
3 tbsp fish sauce (or soy sauce for vegetarians)
2 tbsp rice vinegar
2 tbsp sugar or honey
1 garlic clove, minced
1 small red chili, sliced (optional for heat)

Instructions

Cook the rice noodles as per the package instructions. Drain the noodles and rinse them under cold water.
To make the dressing, combine lime juice, fish sauce, rice vinegar, sugar, garlic, and chili in a bowl. Whisk until the sugar dissolves completely.
Prepare all vegetables and herbs: wash, peel, and slice accordingly.
Assembling is done by tossing noodles, lettuce, carrots, cucumber, bell pepper, herbs, and bean sprouts into a spacious bowl.
Dress salad, toss well, and season to taste.
Ready, set, go! Serve and enjoy right away, or for easier blending of flavors, chill for 15 minutes.

Storage Tips

Leftovers can be preserved in an airtight container for up to 2 days in the fridge.
Keep dressing separate if making ahead to prevent sogginess.

Serving Suggestions

Protein additions could be made of a variety of things: grilled shrimp, chicken, or tofu.
They are great served together with fresh summer rolls for a slightly laid-back party spread.

Pro Tips & Variations

You can try using zucchini noodles in place of rice noodles for a great low-carb option.
Add some extra crunch with crushed peanuts or crispy shallots
Modify the chili according to your taste – whether light or hot.

FAQs

1. Is this Salad very spicy?

Not unless you add chili. You can skip it for a mild version.

2. Can it become vegetarian?

Yes—use soy sauce or tamari in place of the fish sauce.

3. Can I substitute other kinds of noodles if I don’t have rice noodles?

Thin wheat noodles or sobas can be used; however, the taste will be slightly different.

4. Can it be made beforehand?

Yes, but keep your dressing undecided until serving for the best texture.

Try it!

Yes, but keep your dressing undecided until serving for the best texture.

This Spring Roll Noodle Salad is fresh, healthy, and bursting with flavor. Once you try it, you’ll see why it’s one of my go-to recipes for warm days or quick lunches. Grab your chopsticks—or a fork—and dig in!