Spring Roll Salad Ginger Dressing

The first time I made this Spring Roll Salad was on an unseasonably warm spring evening when my apartment felt like a sauna and the last thing I wanted to do was turn on the stove. I had all these fresh vegetables from the farmers market and a bag of cooked shrimp from the grocery store, so I started throwing everything into a bowl, thinking I would just figure out the dressing as I went.

I served this to my friend Sarah who had just come back from Vietnam and she took one bite and looked at me like I had been holding out on her. She said the dressing hit all the right notes with the sharp ginger and the heat from sriracha, and the crunch from the peanuts made her nostalgic for street food in Hanoi.

Ingredients

• 200 g cooked shrimp: The sweetness of shrimp balances perfectly with the spicy ginger dressing, but crispy tofu works beautifully for a vegetarian version
• 2 cups shredded romaine lettuce: Provides a sturdy, crisp base that holds up to the bold dressing without wilting
• 1 cup shredded carrots: Their natural sweetness and crunch are essential to the spring roll experience
• 1 cup julienned cucumber: Adds freshness and a cool contrast to the spicy elements
• 1 red bell pepper: Thinly sliced for color and a subtle sweetness that rounds out the flavor profile
• 1 cup cooked rice vermicelli noodles: Optional but adds that authentic spring roll texture and makes it more filling
• 1/2 cup bean sprouts: Their crunch is non-negotiable for capturing the fresh spring roll vibe
• 1/4 cup fresh mint leaves: Mint is the secret ingredient that makes this taste distinctly Vietnamese
• 1/4 cup fresh cilantro leaves: Adds brightness and ties all the flavors together
• 2 tablespoons chopped roasted peanuts: The final crunch that makes every bite satisfying
• 3 tablespoons lime juice: Freshly squeezed is essential for that authentic tang
• 2 tablespoons fish sauce: Use gluten-free soy sauce if you need it vegetarian
• 2 tablespoons rice vinegar: Adds subtle acidity that brightens without overwhelming
• 1 tablespoon honey or maple syrup: Just enough to balance the heat and acidity
• 2 tablespoons grated fresh ginger: The star of the show, so do not skimp here
• 1 small garlic clove: Minced finely so it distributes evenly through the dressing
• 1 tablespoon sriracha: Adjust based on your heat tolerance but the kick is essential
• 3 tablespoons neutral oil: Grapeseed or sunflower oil lets the other flavors shine
• 1 teaspoon toasted sesame oil: A little goes a long way for that nutty finish

Instructions

Prep your vegetables like a pro:

Shred the lettuce, julienne the cucumber into thin matchsticks, slice the bell pepper as thinly as you can, and have all your herbs ready. The thinner and more uniform your vegetable cuts, the better the salad will hold together and the more elegant it will look on the plate.

Cook the vermicelli if you are using it:

Boil the noodles according to the package directions, then immediately rinse under cold water until they are completely cool. Drain them really well so they do not make your salad watery, and give them a quick toss with a little oil to prevent sticking.

Build your colorful base:

In your largest bowl, combine the shrimp or tofu with all the vegetables, herbs, and noodles. Use salad tongs to gently toss everything together so the ingredients are evenly distributed throughout the bowl.

Whisk together the magic dressing:

In a separate small bowl, combine the lime juice, fish sauce, rice vinegar, honey, grated ginger, garlic, sriracha, and both oils. Whisk vigorously until the mixture emulsifies into a slightly thickened dressing, then taste and adjust the heat or sweetness to your liking.

Dress and toss with confidence:

Pour the dressing over the salad and use your tongs to toss everything gently but thoroughly. Take your time here to make sure every single vegetable gets coated in that spicy ginger goodness.

Finish with the crunch:

Transfer the salad to serving plates or a large platter, then sprinkle the roasted peanuts over the top. Serve right away while the vegetables are still crisp and the dressing is fresh.

Pin Recipe

This recipe has become my go-to for summer dinner parties because it looks impressive on the platter but comes together so quickly. Last month I made it for a potluck and three people asked for the recipe before they even finished their first bite.

Making It Your Own

I have found that sliced avocado adds a creamy richness that makes the salad feel more substantial, especially on nights when you want something filling but still light. The way the cool avocado plays against the spicy dressing is absolute perfection.

The Vegetable Prep Game

Invest in a good julienne peeler or mandoline if you make this often. It transforms the prep work from a chore into a satisfying rhythm and gives you those restaurant-quality thin cuts that make every bite feel elegant.

Serving Suggestions

This salad pairs beautifully with a crisp white wine like Riesling or Sauvignon Blanc, which cut through the heat and complement the fresh herbs. For a more casual meal, serve it alongside crispy wonton strips or rice crackers for extra crunch.

• Add some pickled vegetables for a tangy twist
• Top with fried shallots for restaurant-style presentation
• Keep the dressing on the side for meal prep lunches

Pin Recipe

There is something deeply satisfying about a salad that tastes this vibrant and fresh while still feeling like a complete meal. I hope it brings a little brightness to your table.

Recipe FAQs

→ Can I make this salad vegetarian?

Yes, simply substitute cooked shrimp with crispy tofu and replace fish sauce with gluten-free soy sauce or tamari. The dressing remains delicious and perfectly balanced.

→ How long does the ginger dressing keep?

The spicy ginger dressing can be stored in an airtight container in the refrigerator for up to one week. Give it a good whisk before using again as the oil may separate slightly.

→ What can I use instead of rice vermicelli?

You can substitute rice vermicelli with shredded cabbage, thin rice noodles, or simply add more crisp vegetables for a lighter, low-carb version.

→ Can I prepare this salad ahead of time?

Prepare vegetables and dressing separately in advance. Keep components refrigerated and toss with dressing just before serving to maintain optimal crispness and freshness.

→ How can I adjust the spice level?

Reduce or increase the sriracha amount in the dressing to taste. For mild versions, start with one teaspoon. For extra heat, add fresh chili slices or more sriracha.

→ What protein alternatives work well?

Beyond shrimp and tofu, grilled chicken, sliced beef, or even roasted pork work beautifully with these Vietnamese flavors. Adjust cooking times accordingly.