Crispy Spring Roll Salad with Creamy Peanut Dressing
Crispy Spring Roll Salad is a quick, fresh, and delicious meal that solves the problem of boring lunch options. After making this many times, I know the secret to perfect texture. Fresh, creamy, and satisfying. Try the Refreshing Cranberry Orange Mocktail Recipe for Summer to complete the meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Refreshing Cranberry Orange Mocktail Recipe for Summer and Easy Whipped Iced Coffee Recipe for Quick Refreshment.
Why This Crispy Spring Roll Salad with Creamy Peanut Dressing Is Pure Comfort
- Fresh and crunchy texture
- Creamy peanut dressing that ties everything together
- Easy to make in 20 minutes
- Perfect for lunch or dinner
What You'll Need for Crispy Spring Roll Salad with Creamy Peanut Dressing
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 rice paper wraps
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 1 cup cooked rice noodles
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crushed peanuts
- Optional: 1/4 cup sesame seeds
- Optional: 1/4 cup chopped green onions
📝 Ingredient Notes
- Rice paper: Soak in warm water until pliable before using.
- Bean sprouts: Wash thoroughly and drain before adding to the salad.
- Peanut butter: Use smooth or natural peanut butter for the best consistency.
🛒 Tools & Equipment I Recommend
- Silicone Spatula — Perfect for mixing peanut dressing without sticking. → See on Amazon
- Food Scale — Ensures accurate measurements for consistent results. → See on Amazon
How to Make Crispy Spring Roll Salad with Creamy Peanut Dressing
- Prepare the rice paper: Soak each rice paper in warm water for 15 seconds. Lay flat on a clean surface.
- Add fillings: Place shredded carrots, cabbage, bean sprouts, cilantro, scallions, and rice noodles in the center of each rice paper.
- Roll the spring rolls: Fold the sides of the rice paper inward, then roll tightly from the bottom to the top. Seal with a bit of water.
- Make the dressing: In a bowl, mix peanut butter, soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, salt, and pepper until smooth.
- Serve and enjoy: Place rolled spring rolls on a serving platter. Drizzle with dressing and garnish with peanuts, sesame seeds, and green onions.
Cook's Tips for Perfect Crispy Spring Roll Salad with Creamy Peanut Dressing
- Texture: Use fresh, crisp vegetables to ensure the salad stays crunchy.
- Common mistake and fix: If the rice paper gets too wet, it will tear. Soak for only 15 seconds and pat dry before filling.
- Dressing: Mix the dressing in advance and let it sit for 10 minutes to let the flavors meld.
- Storage: Spring rolls are best eaten fresh. If needed, store in an airtight container for up to 4 hours.
Storing & Reheating Crispy Spring Roll Salad with Creamy Peanut Dressing
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 hours. Make-ahead tip: Best made fresh, but can be assembled and refrigerated for up to 4 hours.
Freezing Crispy Spring Roll Salad with Creamy Peanut Dressing
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 5–10 minutes. Microwave: Not recommended for best texture.
Recipe Notes
- Chef tip: Use cold rice noodles for better texture. Warm them slightly before adding to the salad.
- Best substitution: Replace rice noodles with quinoa or another grain for a gluten-free option.
- Make-ahead: Fill the rice paper and store in the fridge for up to 4 hours. Add dressing just before serving.
- Scaling: Double or triple the recipe for a larger group. Use more rice paper and adjust seasoning as needed.
- Troubleshooting: If the dressing is too thick, add a tablespoon of water to reach the desired consistency.
Want to level up this recipe?
Nonstick Wok — Ideal for quickly preparing the salad and avoiding sticking. → Check price on Amazon
Crispy Spring Roll Salad with Creamy Peanut Dressing
Ingredients
Main Ingredients
- 8 rice paper wraps
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 1 cup cooked rice noodles
Seasonings
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- 1/4 cup crushed peanuts
- 1/4 cup sesame seeds
- 1/4 cup chopped green onions
Instructions
- Prepare the rice paper: Soak each rice paper in warm water for 15 seconds. Lay flat on a clean surface.
- Add fillings: Place shredded carrots, cabbage, bean sprouts, cilantro, scallions, and rice noodles in the center of each rice paper.
- Roll the spring rolls: Fold the sides of the rice paper inward, then roll tightly from the bottom to the top. Seal with a bit of water.
- Make the dressing: In a bowl, mix peanut butter, soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, salt, and pepper until smooth.
- Serve and enjoy: Place rolled spring rolls on a serving platter. Drizzle with dressing and garnish with peanuts, sesame seeds, and green onions.
Notes
- Chef tip: Use cold rice noodles for better texture. Warm them slightly before adding to the salad.
- Best substitution: Replace rice noodles with quinoa or another grain for a gluten-free option.
- Make-ahead: Fill the rice paper and store in the fridge for up to 4 hours. Add dressing just before serving.
- Scaling: Double or triple the recipe for a larger group. Use more rice paper and adjust seasoning as needed.
- Troubleshooting: If the dressing is too thick, add a tablespoon of water to reach the desired consistency.
Storage
- Fridge: Store in an airtight container for up to 4 hours.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F for 5–10 minutes.
- Microwave reheat: Not recommended for best texture.
- Make ahead: Best made fresh, but can be assembled and refrigerated for up to 4 hours.
Nutrition Per Serving
- Calories: 320
- Protein: 10g
- Fat: 12g
- Carbs: 38g
- Fiber: 5g
- Sugar: 10g
- Sodium: 650mg
- Cholesterol: 10mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Spring Roll Salad with Creamy Peanut Dressing FAQs
Yes, you can assemble the rolls and store them in an airtight container in the fridge for up to 4 hours. Add the dressing just before serving.
Sogginess can happen if the rice paper is soaked too long or the fillings are too wet. Soak the rice paper for only 15 seconds and pat it dry before filling.
Freezing is not recommended as it can make the rice paper and vegetables soggy. Best eaten fresh or stored in the fridge for up to 4 hours.
You can substitute rice noodles with quinoa, bulgur, or another grain for a gluten-free alternative.
Yes, this homemade version is fresher, healthier, and more cost-effective than takeout. Plus, you control the flavors and ingredients.
A Warm Final Note
I can’t wait for you to try Crispy Spring Roll Salad with Creamy Peanut Dressing and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
