🫔 Fresh & Easy Spring Roll Salad (No Wrap Needed!)

Hi friends!
If you love spring rolls but don’t feel like wrapping them this Spring Roll Salad is for you! It’s colorful, crunchy, packed with fresh veggies, and covered in the most delicious peanut butter sauce. It only takes 10 minutes to make and tastes just as good the next day, so it’s perfect for lunchboxes or busy weeknights.

👩‍🍳 Method (Detailed)

🥒 Chop the Veggies

First, wash and prepare all your vegetables. I like to start with the carrot and cucumber. Using a julienne peeler makes long, thin strips that are easy to eat and look super pretty. If you don’t have one, you can grate them or slice them very thinly with a knife. Next, slice the bell pepper into thin strips and chop the spring onions. These veggies give the salad its bright colors and crunch, just like a real spring roll.

🍜 Cook the Noodles

Bring a pot of water to a boil and add the thin noodles. Check your package for the exact cooking time mine only take about 4 minutes. Stir the noodles gently while cooking so they don’t stick together. Once they’re soft and tender, they’re ready.

❄️ Rinse and Cool the Noodles

As soon as the noodles are cooked, drain them using a strainer and rinse them under cold running water. This stops the cooking right away and keeps the noodles from turning mushy. It also helps them stay separate and not clump together, which makes the salad more enjoyable to eat.

🥣 Make the Peanut Sauce

While the noodles are cooking (or cooling), it’s time to whip up the creamy, dreamy peanut butter sauce. In a small mixing bowl, combine 1 tablespoon of peanut butter, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, ½ teaspoon garlic powder, ¼ teaspoon ground ginger, and ½ teaspoon sriracha. Use a spoon or fork to mix everything together until it’s smooth. If the sauce seems too thick, you can add a splash of warm water to thin it out just a bit. Make sure there are no clumps!

🥗 Assemble the Salad

Now it’s time to bring everything together. Place your rinsed and cooled noodles on a big plate or bowl. Arrange the sliced veggies on top carrots, cucumber, bell pepper, and spring onions. Pour the peanut sauce over the salad and sprinkle the chopped peanuts on top for that extra crunch. You can give it a quick toss with tongs or a fork to coat everything evenly in the sauce.

🍴 Mix and Enjoy

Once your salad is all assembled and tossed, it’s ready to eat! You can serve it right away, or pack it up for later. The flavors soak in even more if you let it sit a bit, making it just as yummy the next day.

🔧 Necessary Tools

• Cutting board
• Sharp knife or julienne peeler
• Pot to cook noodles
• Mixing bowl (for the sauce)
• Strainer (for rinsing noodles)
• Big plate or bowl to serve

🍽 Serving Suggestions

• Eat it cold or at room temperature it’s tasty both ways!
• Try adding tofu, cooked shrimp, or grilled chicken for extra protein.
• Pack it in a lunchbox for school or work. It holds up well and doesn’t get soggy!

🤓 Fun Fact

Did you know traditional Vietnamese spring rolls are called “gỏi cuốn”? They’re usually wrapped in rice paper, but this salad skips the wrap and gives you all the flavor in a quicker way!

🥢 Conclusion

This spring roll salad is a fun and fresh twist on a classic favorite. It’s full of flavor, super simple, and great for any time of day. The best part? No wrapping, no frying just chop, mix, and enjoy! 🧡

Let me know if you give it a try I’d love to hear what veggies or toppings you add! 😋