This spring roll salad is one of my favourite ways to enjoy a super fresh, veggie-packed lunch without spending ages in the kitchen. If you love fresh spring rolls but don’t have the time or patience to wrap them, this is your shortcut. You get all the flavours and textures—crunchy veg, soft noodles, and a creamy, punchy peanut sauce—without any of the fuss.
I started making this when I was craving something fresh and satisfying that I could also prep ahead for busy days. It’s now a staple! Ready in just 10 minutes, this salad is light yet filling, and honestly tastes even better the next day. Perfect for work lunches, warm weather, or just when you want something that feels nourishing but still exciting to eat.
The Peanut Butter Dressing Is The Star
The real star of this spring roll salad is the peanut butter sauce—it brings everything together. It’s creamy, nutty, savoury with a touch of sweetness, and has just enough tang and spice to make every bite exciting. The balance of soy, sesame oil, rice vinegar, and a little sriracha gives it that classic Thai-inspired flavour that pairs beautifully with crunchy veg and noodles. I always say, you could drizzle this sauce on anything and it would taste good—don’t skip it!
The ingredients below are for a healthy and balanced meal but if you are not worry about calories I would probably double the peanut butter dressing serving because it is that good!
You can make this dressing vegan by swapping soy sauce with tamari sauce.
Add Your Protein
If you’d like to turn this spring roll salad into a more filling meal, adding protein is a great idea. Cooked prawns, grilled chicken, tofu, or edamame are all delicious options that pair beautifully with the peanut dressing. You can also top it with a soft-boiled egg or a handful of roasted peanuts for extra crunch and plant-based protein. This simple tweak helps keep you fuller for longer and turns your salad into a balanced, satisfying lunch or dinner.
Tips
- Use a julienne peeler: It makes the veg thinner and easier to eat, which also helps them soak up more flavour from the sauce.
- Cold noodles: Rinse the noodles under cold water after cooking to stop them from overcooking and to give the salad that refreshing touch.
- Meal prep friendly: Store everything separately and mix just before serving to keep the crunch.
- Extra protein: Add tofu, prawns, rotisserie chicken or edamame for a more filling meal.
- Allergy tip: Use sunflower seed butter or tahini instead of peanut butter if needed.
Swaps
Peanut butter: Use almond butter, cashew butter or sunflower seed butter if preferred. The taste will change slightly, but the sauce will still be creamy and delicious.
Sesame oil: If you don’t have this, try olive oil or avocado oil, but keep in mind sesame oil gives the sauce that signature flavour.
Soy sauce: Tamari or coconut aminos are great gluten-free alternatives.
Noodles: I use thin rice noodles, but soba or even vermicelli would work. For a low-carb option, try spiralised courgette.
Vegetables: Feel free to mix it up with cabbage, lettuce, radish or whatever you have on hand.
Bread: Serve with a slice of gluten-free bread or rice cakes for extra crunch and carbs.
Storage
Fridge: Store the dressing separately from the salad in airtight containers. Keeps well for 2–3 days.
Freezer: Not suitable for freezing.
More Fresh Salads
- Panzanella Salad – Italian Bread Salad
- Peach & Halloumi Summer Salad
- Roasted Aubergine, Pepper & Grains Salad
- Prawn Mango Salad
Spring Roll Noodle Salad
Ingredients
- 75 g rice noodles
For the salad
- 1/2 pepper
- 2 spring onions
- 1/2 carrot
- 1/4 cucumber
- handful chopped peanuts
For the sauce
- 1 tbsp peanut butter
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp ginger
- 1/2 tsp sriracha
Instructions
- Chop all your vegetables. I have used a julienne peeler for carrots and cucumbers, they are so much better to eat like this.
- Cook the noodle as per packet instructions, it usually take 4 minutes.
- In the meantime make the sauce by combining all the sauce ingredients.
- Rinse the noodles in cold water and assembleYour plate with noodles, vegetables and the sauce. Mix and enjoy.