Spring Roll Salad Spicy Ginger Dressing

Last summer my kitchen AC died during a heatwave and I refused to turn on the oven. I ended up throwing all my fresh vegetables into a bowl with that ginger-lime dressing I usually save for spring rolls. Something magical happened when everything got tossed together instead of wrapped up.

My sister watched me make this and asked why I was putting hot sauce in a salad. After one bite she didnt ask any more questions and actually went back for thirds. The dressing just wakes everything up.

Ingredients

• 200 g cooked shrimp: Buy them already peeled and deveined to save time or swap in crispy tofu for a vegetarian version
• 2 cups shredded romaine lettuce: Use cold, crisp lettuce that crunches loudly when you bite into it
• 1 cup shredded carrots: The sweetness here balances all that heat and acid
• 1 cup julienned cucumber: Keep the skin on for color and extra crunch
• 1 red bell pepper: Thin slices add beautiful color and a fresh sweet flavor
• 1 cup cooked rice vermicelli noodles: These make it feel like a full meal and soak up the dressing
• 1/2 cup bean sprouts: They add this incredible snappy texture
• 1/4 cup fresh mint leaves: Tear them by hand for the most aromatic result
• 1/4 cup fresh cilantro leaves: Whole stems are fine if theyre tender and fresh
• 2 tablespoons chopped roasted peanuts: The salty crunch on top is not optional
• 3 tablespoons lime juice: Fresh squeezed makes all the difference here
• 2 tablespoons fish sauce: Use soy sauce if you need this vegetarian
• 2 tablespoons rice vinegar: Adds subtle sweetness and brightness
• 1 tablespoon honey: Maple syrup works beautifully too
• 2 tablespoons grated fresh ginger: Grate it fine so it disperses evenly
• 1 small garlic clove: Minced as small as you can manage
• 1 tablespoon sriracha: Adjust this up or down based on your spice tolerance
• 3 tablespoons neutral oil: Grapeseed or sunflower oil lets the other flavors shine
• 1 teaspoon toasted sesame oil: Just a tiny amount adds so much depth

Instructions

Prep your fresh vegetables:

Cut everything into bite sized pieces that will tangle easily on your fork

Cook the noodles:

Boil the vermicelli according to the package then rinse under cold water until theyre completely cool

Combine the salad base:

Pile all your vegetables, herbs, shrimp, and cooled noodles into a large mixing bowl

Make the dressing:

Whisk together lime juice, fish sauce, rice vinegar, honey, ginger, garlic, sriracha, and both oils until emulsified

Toss everything together:

Pour the dressing over the salad and use tongs to gently coat every single ingredient

Finish and serve:

Divide among plates and shower with those roasted peanuts right before eating

Save to Pinterest

This recipe has become my go to when friends ask me to bring something to summer parties. It travels well and people always ask for the recipe.

Make It Your Own

Sliced avocado adds this creamy element that tames the heat beautifully. Sometimes I add quick pickled carrots for extra tang.

Serving Suggestions

Crispy wonton strips or rice crackers on the side turn this into something really special. A cold Riesling or Sauvignon Blanc cuts through the spice perfectly.

Timing Is Everything

This salad tastes best the moment it hits the table. I prep all my ingredients beforehand but wait to dress it until everyone is ready to eat.

• Keep the noodles separate if making this ahead
• Store extra dressing in a jar in the fridge
• Add peanuts at the very last second

Save to Pinterest

Hope this becomes your summer staple too. Happy cooking.

Recipe Questions & Answers

→ Can I make this vegetarian?

Absolutely. Substitute the shrimp with crispy baked or pan-fried tofu, and replace fish sauce with gluten-free soy sauce or tamari. The salad remains just as flavorful and satisfying.

→ How do I prevent the noodles from getting sticky?

Rinse cooked vermicelli thoroughly under cold water after cooking to stop the cooking process and remove excess starch. Drain well and toss with a small amount of oil before adding to the salad.

→ Can I prepare this ahead of time?

Prepare vegetables and dressing separately up to 4 hours ahead. Store ingredients in airtight containers in the refrigerator. Dress and toss just before serving to maintain crisp texture.

→ What can I substitute for fish sauce?

For vegetarian options, use soy sauce or tamari. You can also try coconut aminos for a slightly sweeter, umami-rich alternative that's soy-free and gluten-free.

→ Is the dressing very spicy?

The sriracha provides moderate heat. For milder flavor, reduce to 1 teaspoon or omit entirely. For extra spice, add more sriracha or include sliced fresh chilies in the salad mix.

→ Can I add other proteins?

Grilled chicken, sliced beef, or even crab meat work beautifully. For fully plant-based versions, try edamame, chickpeas, or additional crispy tofu for protein variety.