Name: Spring Roll Salad Bowl with Peanut Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: For the Bowl:; 6 oz rice vermicelli noodles; 2 cups shredded purple or green cabbage (or coleslaw mix); 1 cup shredded or julienned carrots; 1 large cucumber, thinly sliced; 1 avocado, sliced (optional); ½ cup edamame (shelled, thawed if frozen); ½ cup fresh mint leaves; ½ cup fresh cilantro; ¼ cup fresh Thai basil (optional); 3 green onions, thinly sliced; ¼ cup crushed roasted peanuts; 1 tbsp sesame seeds; Lime wedges for serving; For the Peanut Dressing:; ¼ cup creamy natural peanut butter; 3 tbsp soy sauce (or tamari for GF); 2 tbsp fresh lime juice (about 1 large lime); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp honey (or maple syrup for vegan); 1 clove garlic, grated or finely minced; 1 tsp chili garlic sauce (adjust to taste); 2–4 tbsp warm water (to thin to desired consistency); Optional Protein Add-In:; 1 lb cooked shrimp, shredded rotisserie chicken, or crispy tofu

If you love spring rolls but hate the rolling part — this recipe is everything. I stumbled onto this idea after a chaotic Tuesday where I had all the filling ingredients prepped but zero patience for the wrappers. I just tossed everything in a bowl, drizzled on my go-to peanut dressing, and honestly? It was better than the original.

This spring roll salad bowl has become my most-requested lunch. It’s fresh, it’s filling, and that peanut dressing is genuinely addictive. You’ll have everything on the table in about 20 minutes, and it works perfectly for meal prep too. My family calls it “the bowl” and requests it at least twice a week — that’s all the proof I need.

Recipe Highlights

Prep Time	15 minutes
Cook Time	5 minutes (noodles only)
Total Time	20 minutes
Servings	4
Difficulty	Easy
Calories	~380 per serving

Why You’ll Love This Recipe

No rolling, no fuss — all the spring roll flavors in a fraction of the time
The peanut dressing is next-level — creamy, garlicky, with just the right kick of lime
Works as a meal prep hero — store components separately and assemble in minutes all week
Easily customizable — add shrimp, tofu, chicken, or keep it vegetarian
Healthy but doesn’t taste like diet food — rich dressing + fresh crunch = satisfaction

Ingredient Notes & Substitutions

Rice vermicelli noodles are the base here — they cook in about 3 minutes and stay light. Can’t find them? Thin rice noodles or even soba noodles work great.

Shredded cabbage gives you that classic spring roll crunch. A bag of pre-shredded coleslaw mix is a total lifesaver and works perfectly.

Cucumber — I like Persian cucumbers here because they’re less watery. English cucumber works too, just scoop out the seeds.

Fresh herbs are non-negotiable. Mint, cilantro, and fresh basil make this taste like a real restaurant bowl. Don’t skip them — they’re half the flavor.

Peanut butter — use creamy natural PB for the smoothest dressing. Almond butter works if you have a peanut allergy, and the flavor is still amazing.

Soy sauce or tamari — use tamari to keep it gluten-free, same amount.

Chili garlic sauce — this is where the heat comes from. Start with 1 teaspoon and adjust up. Sriracha is a fine swap.

Protein add-ins: Rotisserie chicken (shredded), cooked shrimp, pan-fried tofu, or edamame all work beautifully here.

Step-by-Step Instructions

spring roll salad bowl peanut dressing process.jpg

1. Cook the rice noodles. Bring a pot of water to a boil and cook the rice vermicelli according to package directions — usually just 3–4 minutes. Drain, rinse with cold water to stop cooking, and set aside. Rinsing is important here; it keeps the noodles from clumping together.

2. Make the peanut dressing. In a small bowl or jar, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, honey, garlic, and chili garlic sauce. If the dressing is too thick (peanut butter varies!), add warm water one tablespoon at a time until it’s pourable. Taste and adjust — more lime if you want it brighter, more honey if you want it sweeter. I make a double batch every single time.

3. Prep your vegetables. While the noodles cook, shred or thinly slice the cabbage, julienne the carrots, slice the cucumber into half-moons, and roughly chop your herbs. This is the step where having a mandoline or food processor shreds the carrots in literally 30 seconds.

4. Assemble the bowls. Divide noodles between four bowls. Pile on the cabbage, carrots, cucumber, avocado (if using), and edamame. Add your protein of choice on top.

5. Dress and garnish. Drizzle the peanut dressing generously over each bowl. Top with crushed peanuts, sesame seeds, fresh herbs, and a few slices of green onion. Serve with extra lime wedges on the side. Don’t skimp on the peanuts — that crunch is everything.

spring roll salad bowls on a wooden table with chopsticks,

Recipe Tips & Tricks

Storage: Keep the components separate in the fridge — noodles, veggies, dressing each in their own container. Assembled bowls get soggy fast. Everything lasts 4 days stored this way.

Meal prep it: On Sunday, cook a double batch of noodles, shred all the veg, and make a big jar of peanut dressing. Lunch for 4 days, done.

Reheating: This is best served cold or at room temperature. If your noodles have stuck together, rinse them briefly under cold water and they’ll separate right away.

Common mistake: Overdressing the bowl — the dressing is rich, so start with 2–3 tablespoons per bowl and add more at the table. You can always add, can’t take away.

How to know it’s ready: When everything is assembled and you cannot stop sneaking bites of the peanut dressing on a spoon. That’s when you know.

Can’t Get Enough Fresh Salads? Try These Next!

If the crunch of this spring roll bowl made you happy, these delicious salad recipes deserve a spot on your menu this week:

Variations & Add-Ons

Make it spicy: Add thinly sliced fresh chili or double the chili garlic sauce in the dressing. A swirl of sriracha on top never hurts either.

Protein swaps: This bowl works with grilled shrimp, shredded rotisserie chicken, pan-seared salmon, or crispy baked tofu. Each one changes the whole vibe in the best way.

Make it vegan: Skip the honey in the dressing and use maple syrup or agave instead — same sweetness, totally plant-based.

Low-carb version: Swap the rice noodles for zucchini noodles or a spiralized cucumber base. The peanut dressing is so good it carries the whole bowl either way.

Add mango: Thinly sliced ripe mango in this bowl is a game-changer. It adds sweetness that plays off the savory peanut dressing perfectly — I highly recommend this version in summer.

FAQ

Can I make this ahead of time?
Absolutely. Prep all components up to 4 days in advance and store them separately. Just assemble and dress right before eating so the noodles and veggies stay crisp. The peanut dressing actually gets better after a day in the fridge.

What can I substitute for rice noodles?
Soba noodles, thin spaghetti, or even shredded lettuce for a lower-carb option all work well. The flavor of the dressing is strong enough to carry any base.

How do I store leftovers?
Store dressed bowls in the fridge for up to 1 day — they’ll be a bit softer but still tasty. For best results, keep everything undressed and separate; components stay good for 4 days.

Can I freeze this?
This one isn’t great for freezing — the fresh vegetables and noodles don’t hold up well after thawing. It’s better made fresh or prepped just a few days ahead.

Is this recipe spicy?
As written, it has a mild heat from 1 teaspoon of chili garlic sauce. You can leave it out entirely for a kid-friendly version, or double it for more kick — totally up to you.

Can I use a different nut butter?
Yes! Almond butter makes a slightly lighter dressing, and sunflower seed butter works well for nut-free households. The ratios stay the same.

What protein works best?
Shrimp and rotisserie chicken are the most popular add-ins. Crispy tofu is my personal favorite for a fully plant-based bowl.

What to Serve With This

This spring roll salad bowl is a complete meal on its own, but if you’re building out a spread:

Miso soup — simple, warm, and balances the cold salad perfectly
Crispy sesame edamame — keeps the Asian-inspired theme going
Summer rolls — if you want to lean all the way into the spring roll vibe at a party
A chilled glass of sparkling water with cucumber and mint — trust me on this one

Person holding chopsticks lifting a bite of rice noodles from a spring roll salad bowl

Warm Conclusion

I make this spring roll salad bowl on repeat from March through September — it’s just one of those recipes that hits every time. Fresh, fast, and that peanut dressing makes people ask for the recipe every single time I bring it somewhere. I genuinely cannot wait for you to try it.

If you make it, please come back and leave a comment — I love hearing what proteins you used or what swaps you made. And if you’re saving this for meal prep week, pin it now so you don’t lose it!

Full Printable Recipe Card