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Refreshing spring roll salad with colorful vegetables and zesty ginger dressing

Refreshing Spring Roll Salad

A crunchy and tangy salad with fresh ingredients, perfect for a light meal or potluck, accompanied by a zesty ginger dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Asian, Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 8 pieces Rice paper wrappers (round, 8–9 inches)
  • 4 cups Shredded napa cabbage or crunchy romaine
  • 2 medium Carrots, julienned
  • 1 medium English cucumber, thinly sliced
  • 1 medium Red bell pepper, thinly sliced
  • 1 cup Fresh mint, basil, cilantro (all three) Do not skimp
  • 1 cup Cooked shrimp or tofu (optional) Use tofu if avoiding seafood
  • 2 cups Rice vermicelli noodles, soaked and chilled
  • ¼ cup Sesame seeds or crushed peanuts For crunch, unless allergic
Zesty Ginger Dressing
  • 2 tablespoons Fresh ginger, grated Use fresh ginger for best flavor
  • 2 tablespoons Lime juice
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Honey or maple syrup
  • 2 tablespoons Soy sauce (or tamari)
  • 1 tablespoon Sesame oil
  • 1–2 tablespoons Water To thin dressing

Method
 

Preparation
  1. Soak rice paper quickly (5–8 seconds) in warm water until pliable.
  2. When softened, lay the rice paper flat on a clean surface.
  3. Layer the ingredients: vermicelli noodles, herbs, crunchy vegetables, and protein.
  4. Fold the sides of the rice paper over the filling, then roll tightly to secure.
  5. Place the finished rolls on a plate and cover with a damp towel to prevent drying.
Making the Dressing
  1. In a bowl, mix together grated fresh ginger, lime juice, rice vinegar, honey (or maple syrup), soy sauce, sesame oil, and water until well combined.
  2. Let the dressing sit for 10–15 minutes to allow flavors to meld.

Notes

Keep a damp towel over finished rolls to prevent them from becoming brittle. If a roll tears, embrace it; serve it as a deconstructed masterpiece.