If you love fresh spring rolls but don’t love the prep work, this Spring Roll in a Bowl Salad is the answer. It has everything you crave—crisp vegetables, tender rice noodles, fresh herbs, crunchy peanuts—all tossed in a bold spicy ginger dressing that’s sweet, savory, and just a little spicy.
This deconstructed spring roll salad is light yet filling, naturally vegan, and perfect for lunch meal prep or a quick weeknight dinner. Best of all, it comes together in about 40 minutes with simple, wholesome ingredients.
Why You’ll Love This Spring Roll Bowl
- All the flavor of fresh spring rolls—no rolling required
- Bright, fresh, and loaded with crunchy vegetables
- Vegan, dairy-free, and easy to customize
- Perfect for meal prep or entertaining
- That ginger dressing alone is worth making again
Ingredients
Spicy Ginger Dressing
- 3 tablespoons fresh ginger, minced
- 2 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- ¼ cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola oil or vegetable oil
- ½–1 teaspoon red pepper flakes (to taste)
- Salt and black pepper, to taste
Spring Roll Salad
- 8 oz rice noodles
- 1½ cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- ¼ cup firmly packed fresh cilantro, minced
- ¼ cup firmly packed fresh mint, minced
- ¼ cup chopped roasted peanuts
For Topping
- Extra cilantro
- Sesame seeds
How to Make Spring Roll in a Bowl Salad
Step 1: Make the Spicy Ginger Dressing
Add all dressing ingredients to a food processor or blender. Blend until smooth and creamy. Taste and adjust salt, pepper, or heat as needed. Refrigerate until ready to use.
Step 2: Cook the Rice Noodles
Prepare rice noodles according to package instructions. Rinse under cold water to stop the cooking process and drain well.
Step 3: Assemble the Salad
In a large serving bowl, combine cooked noodles, cabbage, cucumber, carrots, sweet pepper, cilantro, and mint.
Step 4: Toss & Serve
When ready to serve, drizzle with the ginger dressing and toss until evenly coated. Garnish with roasted peanuts, extra herbs, and sesame seeds.
Tips & Variations
- Add protein: Edamame, crispy tofu, or grilled shrimp work beautifully
- Make it nut-free: Swap peanuts for toasted sunflower seeds
- Extra crunch: Add bean sprouts or sliced radishes
- Less heat: Use ½ teaspoon red pepper flakes or omit entirely
Storage & Meal Prep
- Store salad and dressing separately for best texture
- Keeps well in the fridge for up to 3 days
- Toss just before serving to keep everything crisp
Spring Roll in a Bowl Salad with Spicy Ginger Dressing
- Total Time: 40 minutes
- Yield: 4 SERVINGS 1x
Description
This Spring Roll in a Bowl Salad has all the fresh flavors of classic spring rolls without the wrapping. Made with rice noodles, crisp vegetables, fresh herbs, and a bold homemade spicy ginger dressing, it’s a light, healthy, and satisfying meal perfect for lunch or dinner.
Ingredients
Spicy Ginger Dressing
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3 tablespoons fresh ginger, minced
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2 cloves garlic, minced
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2 tablespoons soy sauce
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1 tablespoon agave nectar
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¼ cup rice wine vinegar
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1 tablespoon sesame oil
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2 tablespoons canola oil or vegetable oil
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½–1 teaspoon red pepper flakes
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Salt and black pepper, to taste
Spring Roll in a Bowl
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8 ounces rice noodles
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1½ cups shredded green or purple cabbage
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1 small cucumber, julienned
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2 small carrots, julienned
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1 medium sweet pepper, julienned
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¼ cup fresh cilantro, minced
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¼ cup fresh mint, minced
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¼ cup chopped roasted peanuts
Optional Toppings
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Extra cilantro
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Sesame seeds
Instructions
Make the Ginger Dressing
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Add all dressing ingredients to a blender or food processor.
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Blend until smooth and creamy.
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Taste and adjust seasoning as needed. Refrigerate until ready to use.
Prepare the Salad
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Cook rice noodles according to package directions.
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Rinse under cold water and drain well.
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In a large bowl, combine noodles, cabbage, cucumber, carrots, sweet pepper, cilantro, and mint.
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Pour ginger dressing over the salad and toss until evenly coated.
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Top with peanuts, extra herbs, and sesame seeds before serving.
Notes
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For meal prep, store the dressing separately and toss just before serving.
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Adjust the spice level by increasing or decreasing the red pepper flakes.
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This salad is delicious served chilled or at room temperature.
- Prep Time: 20 MINS
- Cook Time: 20 MINS
- Category: SALAD
- Method: NO COOK
- Cuisine: ASIAN INSPIRED
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prep all vegetables and dressing ahead, then toss together just before serving.
Is this salad gluten-free?
Use gluten-free tamari instead of soy sauce to make it fully gluten-free.
Can I use bottled ginger dressing?
You can, but the homemade version is fresher, brighter, and much more flavorful.
What noodles work best?
Thin rice noodles (vermicelli) are ideal, but wider rice noodles also work.
Final Thoughts
This Spring Roll in a Bowl Salad is fresh, vibrant, and packed with flavor—everything you love about spring rolls in a fast, no-fuss bowl. It’s one of those recipes you’ll come back to again and again, especially once you taste that spicy ginger dressing.
If you make it, don’t forget to save it for later or share it with a friend who loves fresh, healthy meals.
