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Deconstructed Spring Roll Salad

OK, I need you to settle something for me.  Do you call THIS:

Deconstructed Spring Roll Salad

A spring roll?  Or a salad roll?  Or maybe, a summer roll?  Because I need to know.  My BFF and I had a disagreement about the name.  I call them spring rolls, she calls them salad rolls.  Tomato, Tomahto.  I’m just going to go ahead and refer to them as spring rolls, OK?  Tell me in the comments what you call them.

Deconstructed Spring Roll Salad

This salad was born out of laziness but then totally became its own amazing thing.  I love to make fresh Vietnamese spring rolls (or salad rolls as some of you call them) in the summer because they are so pretty and fun to eat AND they are cold and you know I love cold food in the summer.  But the thing is that those pretty little spring rolls are just so much work, right?  All the slicing and prepping and layering and rolling.  It takes me forever and then we demolish them in 3 minutes.

Deconstructed Spring Roll Salad

So I started using the leftovers for lunch the next day as basically the spring roll without the roll.  And it turned into a spring roll/salad combo.  All the spicy/sweet/tangy/fragrant flavors without all the work.  And the peanut dressing is ESSENTIAL.  It’s not a spring roll salad without peanut dressing.

Deconstructed Spring Roll Salad

Deconstructed Spring Roll Salad

For the veggies, be sure the slice them very thinly, or use a mandolin.  I used to cut the carrots into thin medallions, but then I rediscovered my food processor grating attachment and it is my new favorite thing.  It grated those carrots in about 0.3 seconds and they look super fancy and beautiful.  If you don’t have a food processor you should get one ASAP (I have THIS one < affiliate link), but in the meantime you can grate the carrots on a box grater or do like I used to and slice them into thin medallions.

Deconstructed Spring Roll Salad

A few recipe notes:

  • I used a purple carrot because purple is my favorite and I just like them.  You can use any color carrot you want.
  • If you don’t like spicy foods, start out with half a teaspoon of chili garlic sauce and then adjust to your preferences.  I use 2 teaspoons and find it to be pleasantly spicy, but that is my preference.
  • I used homemade peanut butter, so using natural will work best here.  If you use a sweetened peanut butter, you might want to adjust how much brown sugar you add to the dressing.
  • I used low sodium soy sauce.  If you use regular soy sauce this will probably be too salty.
  • Did you know that the easiest way to peel ginger root is with a spoon?  I learned that from Martha Stewart.
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Deconstructed Spring Roll Salad

Prep 30 minutes
Cook 5 minutes
Total 35 minutes
Servings 4 Servings
This salad has all the flavors of a fresh spring roll without all the work of rolling them.

Ingredients 

For The Dressing:

For the Salad:

  • 1 pound Shrimp peeled and deveined,
  • 1 tablespoon canola oil
  • 4.5 ounces thin rice noodles I used half a package
  • 5 cups mixed baby greens or other lettuce
  • 3 green onions thinly sliced
  • 2 medium carrots grated
  • 1/2 cucumber cut into matchsticks
  • 1 teaspoon sesame oil for the noodles
  • Peanut Dressing see above
  • fresh mint
  • fresh basil
  • salt
  • pepper
  • black sesame seeds optional, for garnish

Instructions 

  • To prepare vegetables, thinly slice the green onions crosswise into thin medallions. Slice the cucumber into thin matchsticks. Grate the carrot or slice into thin medallions. Chiffonade the basil and mint leaves for garnish, leave some leaves whole to toss with the lettuce.
  • To cook shrimp, heat 1 tablespoon of canola oil in a frying pan over medium high heat. When oil is hot, add shrimp to pan and season with salt and pepper. Cook until they turn pink, about 1-2 minutes per side. Remove from heat and set aside.
  • To prepare dressing, add all dressing ingredients to a blender, and blend until smooth. If it is too thick, you can add just a little water to thin it out.
  • Prepare rice noodles according to package instructions. After draining, toss with 1 teaspoon of sesame oil to keep from sticking.
  • To put together the salad, separate the lettuce into individual serving bowls, top with rice noodles, shrimp, cucumber, carrot, green onions, drizzle with peanut dressing, and top with the basil and mint chiffonade. Garnish with black sesame seeds if desired.

Notes

*If you do not use low sodium soy sauce, adjustments will need to be made,as regular soy sauce will make this too salty.
Be sure to use gluten free soy sauce if making this gluten free!

Nutrition

Calories: 478kcal | Carbohydrates: 42g | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1404mg | Potassium: 514mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5780IU | Vitamin C: 22.5mg | Calcium: 210mg | Iron: 3.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: Vietnamese
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

 

Deconstructed Spring Roll Salad

Do you ever make spring rolls?  Does it take you as long to make them as it takes me (forever)? Do you have any lazy recipes that turned into favorites?

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. I only recommend products if I actually love them. Thanks for supporting Fox and Briar!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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6 Comments

  1. 4 stars
    That sounds SO good! I like that you can see the Shrimp & Veggies thru the thin wrap…I, too, call them spring rolls~~I think I’ll try the dish version this week-end, light on the chili-garlic.
    Definetly peeked MY interest~?