Spring Roll Salad with Peanut is a fresh and crunchy dish that feels like a bite of spring in every forkful. It’s packed with crisp veggies like lettuce, shredded carrots, and cucumbers, all tossed with fresh herbs that add a bright, zesty flavor. The peanut dressing brings the perfect touch of creaminess and nuttiness, making every bite satisfying and delicious.
I love how quick and easy this salad comes together, especially when I want something light but still filling. The best part is that you can customize it by adding your favorite veggies or even some cooked shrimp or chicken if you want extra protein. The peanut sauce is my secret weapon—it’s simple to make and turns a regular salad into something special.
When I serve this salad, I like to sprinkle extra chopped peanuts and a little fresh lime juice on top for a bit of crunch and zing. It’s great for lunch on a warm day or as a side dish for dinner, and it’s always a crowd-pleaser. This salad feels bright and fresh but also comforting, which is a combo I reach for again and again.
Key Ingredients & Substitutions
Rice Paper Wrappers: These give the salad its spring roll flair and delicate texture. If you don’t have rice paper, thin lettuce leaves can work in a pinch.
Fresh Vegetables: Shredded cabbage, carrots, cucumber, and lettuce bring crunch and freshness. Feel free to swap with other crunchy veggies like bell peppers or snap peas.
Herbs: Cilantro, mint, and basil add bright and fresh notes. If you’re not a fan of one, just use more of the others or try parsley for a different twist.
Peanuts: Roasted peanuts add texture and depth. You can swap for cashews or almonds if preferred. For a nut-free version, try toasted sesame seeds.
Peanut Butter Dressing: Creamy peanut butter is key for richness. Use natural or creamy style. For a lower-fat option, try tahini or almond butter, adjusting other flavors as needed.
How Do You Soften Rice Paper Wrappers Perfectly Without Tearing?
Handling rice paper can be tricky since they tear easily. The goal is to make them soft but not mushy or sticky.
- Fill a wide shallow dish with warm water (not boiling).
- Dip each rice paper wrapper for about 10–15 seconds until it feels soft but still holds shape.
- Lay the wrapper flat on a clean surface or damp towel—don’t stack to avoid sticking.
- Work quickly to add fillings and roll before the wrapper becomes too soft and breaks.
- If a wrapper tears, keep an extra on hand to replace it!
With practice, softening wrappers becomes easy, and you’ll have perfectly wrapped rolls every time that hold all the fresh veggies nicely.
Equipment You’ll Need
- Wide shallow dish – I recommend this for softening the rice paper without ripping it.
- Cutting board and sharp knife – to julienne the cucumber and shred the vegetables easily.
- Small bowls – for preparing and whisking the peanut dressing.
- Serving platter or large plate – to arrange the finished spring roll salad rolls for serving.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shrimp, shredded chicken, or tofu to make the salad more filling.
- Extra crunch: Toss in sliced bell peppers or toasted coconut flakes for more texture.
- Flavor twist: Mix in chopped mango or pineapple for sweetness and a tropical touch.
- Spicy kick: Add a dash of Sriracha or red pepper flakes to the peanut dressing for heat.
Spring Roll Salad with Peanut
Ingredients You’ll Need:
For the Salad:
- 8-10 spring roll rice paper wrappers
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup julienned cucumber (seeds removed)
- 1 cup shredded lettuce (such as iceberg or romaine)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint (optional)
- ¼ cup chopped fresh basil (optional)
- ¼ cup chopped roasted peanuts
For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1-2 cloves garlic, minced
- 2-4 tablespoons warm water (to thin dressing as needed)
- Optional: red pepper flakes or Sriracha for heat
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare. It includes washing and chopping fresh vegetables, softening and rolling the rice paper wrappers, and mixing the peanut dressing. No cooking required, so it’s a quick and refreshing meal or side!
Step-by-Step Instructions:
1. Prep the Veggies:
Start by shredding the purple cabbage and carrots. Next, julienne the cucumber, making sure to remove the seeds so the salad stays crisp. Shred the lettuce and chop the fresh herbs like cilantro, mint, and basil if you’re using them. Set everything aside ready to assemble.
2. Soften the Rice Paper Wrappers:
Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for 10-15 seconds, just until it becomes soft but still holds its shape. Lay each wrapper flat on a clean surface or plate, ready for filling. Work quickly so the wrappers don’t get too soft or sticky.
3. Assemble and Roll:
Place a small pile of the shredded lettuce, cucumber, carrots, cabbage, and herbs near one edge of the softened rice paper. Carefully roll the wrapper tightly from that edge, folding in the sides as you go, to make a neat, compact spring roll. Place rolls on a plate and cover with a damp cloth to keep moist. Repeat until all wrappers are used.
4. Make the Peanut Dressing:
In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic. Add warm water a little at a time until the dressing is creamy yet pourable. Taste and adjust sweetness, saltiness, or spiciness by adding more honey, soy sauce, or red pepper flakes if you like a kick.
5. Serve It Up:
Arrange the spring roll salad rolls on a serving dish. Sprinkle the remaining shredded veggies and chopped peanuts over the top to add extra crunch and color. Pour the peanut dressing into a small bowl placed in the center for dipping or drizzle it over the salad. Garnish with extra cilantro and crushed peanuts if you like. Enjoy your fresh, vibrant salad right away!
Can I Use Frozen Vegetables for This Salad?
Fresh veggies work best to keep the salad crisp, but if you use frozen, thaw and drain them thoroughly to avoid extra moisture that can make the salad soggy.
How Do I Store Leftover Spring Roll Salad?
Store any leftovers separately: keep the rolls wrapped tightly in plastic wrap in the fridge, and store the dressing in an airtight container. Use within 1-2 days for best freshness.
Can I Make the Peanut Dressing Ahead of Time?
Yes! The dressing can be made up to 3 days ahead and kept refrigerated. Just give it a good stir before serving, as it may thicken when chilled.
What Can I Use if I Don’t Have Rice Paper Wrappers?
If you can’t find rice paper, large lettuce leaves (like butter or iceberg) are a great substitute to roll the veggies and create a fresh spring roll-style salad.