Easy Spring Roll Salad Weeknight Lunch Win

Name: Easy Spring Roll Salad Weeknight Lunch Win
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: Rice noodles – 150 g (5 oz); Shredded carrots – 1 cup (100 g); Red bell pepper – 1 medium (120 g), thinly sliced; Cucumber – 1 large (200 g), julienned; Purple cabbage – 1 cup (90 g), shredded; Cooked chicken breast – 250 g (9 oz), sliced; Fresh mint – ½ cup; Fresh cilantro – ½ cup; Green onions – 2 stalks, sliced; Roasted peanuts – ⅓ cup (50 g), chopped; Creamy peanut butter – ⅓ cup (80 g); Lime juice – 3 tablespoons (45 ml); Soy sauce or tamari – 2 tablespoons (30 ml); Honey or maple syrup – 1½ tablespoons (30 g); Fresh ginger – 1 teaspoon (5 g), grated; Garlic – 1 clove, minced; Warm water – 3–5 tablespoons (45–75 ml)

Posted on February 8, 2026

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Some recipes earn a permanent place in your routine not because they are fancy or complicated, but because they show up for you exactly when you need them. This easy spring roll salad is one of those dependable dishes. It’s ideal for busy weeknights, rushed lunches, or those moments when you want something fresh and energizing without spending hours in the kitchen.

Inspired by the flavors and textures of classic spring rolls, this salad takes everything you love—crunchy vegetables, tender noodles, fragrant herbs, and a creamy, tangy dressing—and transforms it into a generous bowl that’s both comforting and refreshing. It’s the kind of meal that feels light enough to keep you energized but hearty enough to leave you satisfied. Perfect for spring and summer, yet welcome all year round, this salad proves that quick meals can still feel special and intentional.

What Makes a Spring Roll Salad So Appealing

The beauty of a spring roll salad lies in its balance. Each component plays an important role, and when combined, they create a meal that feels complete. You have soft rice noodles that act as a neutral base, crisp vegetables that bring freshness, protein that adds substance, and a dressing that ties everything together with bold flavor.

Unlike traditional wraps, where everything is enclosed in rice paper, this salad format allows every ingredient to shine. Each bite is slightly different, offering contrast in texture and taste. It’s also incredibly adaptable, making it perfect for home cooks who like to customize based on what’s in the fridge. Whether you’re feeding one person or a whole family, this dish scales easily and never feels boring.

Why This Recipe Works for Weeknight Lunches

Weeknight lunches often need to meet several requirements at once: they should be fast, nourishing, satisfying, and easy to clean up. This spring roll salad checks all those boxes. Most of the ingredients require minimal cooking, and the only true heat involved is boiling water for the noodles.

Another advantage is how well this salad fits into meal prep routines. You can prepare the components in advance, store them separately, and assemble individual portions throughout the week. The flavors stay fresh, the vegetables retain their crunch, and the dressing remains creamy and delicious. It’s a practical solution for anyone trying to eat well without overcomplicating their schedule.

Ingredients for the Spring Roll Salad

This recipe uses simple, widely available ingredients that come together beautifully. Measurements are included to ensure consistency, but the recipe is forgiving if you adjust slightly.

Rice noodles – 150 g (about 5 oz)
Shredded carrots – 1 cup (about 100 g)
Red bell pepper, thinly sliced – 1 medium (about 120 g)
Cucumber, julienned – 1 large (about 200 g)
Purple cabbage, finely shredded – 1 cup (about 90 g)
Cooked chicken breast, thinly sliced – 250 g (about 9 oz)
Fresh mint leaves – ½ cup, loosely packed
Fresh cilantro – ½ cup, loosely packed
Green onions, thinly sliced – 2 stalks
Roasted peanuts, roughly chopped – ⅓ cup (about 50 g)

Each ingredient contributes to the final result. The vegetables add crunch and color, the herbs bring brightness, and the chicken provides protein that makes the salad filling enough for a full meal.

Ingredients for the Creamy Peanut-Style Dressing

The dressing is what elevates this salad from good to unforgettable. It’s rich without being heavy and tangy enough to balance the sweetness of the vegetables.

Creamy peanut butter – ⅓ cup (80 g)
Fresh lime juice – 3 tablespoons (45 ml)
Soy sauce or tamari – 2 tablespoons (30 ml)
Honey or maple syrup – 1½ tablespoons (30 g)
Fresh ginger, finely grated – 1 teaspoon (5 g)
Garlic, minced – 1 clove
Warm water – 3 to 5 tablespoons (45–75 ml), as needed

This dressing can be adjusted to suit your taste. More lime juice adds brightness, while extra peanut butter makes it richer and thicker.

Step-by-Step Instructions

1. Cook the rice noodles

Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once they are tender, drain them immediately and rinse under cold water. This stops the cooking process and prevents the noodles from sticking together. Set aside to drain thoroughly.

2. Prepare the vegetables and herbs

While the noodles are cooking, prepare all your vegetables. Shred the carrots and cabbage finely, slice the bell pepper thinly, and julienne the cucumber into matchstick-sized pieces. Wash and dry the herbs, then roughly chop them. Preparing everything in advance makes assembly quick and stress-free.

3. Make the dressing

In a medium bowl, combine the peanut butter, lime juice, soy sauce, honey, grated ginger, and minced garlic. Whisk until smooth. Gradually add warm water, one tablespoon at a time, until the dressing reaches a creamy but pourable consistency.

4. Assemble the salad

In a large mixing bowl, combine the drained noodles, prepared vegetables, sliced chicken, and fresh herbs. Pour the dressing over the top and gently toss until everything is evenly coated.

5. Finish and serve

Top the salad with chopped roasted peanuts and additional herbs if desired. Serve immediately for the freshest texture, or chill briefly if you prefer a cooler salad.

Helpful Tips for the Best Results

Use fresh herbs generously: Mint and cilantro add brightness and aroma that define this salad.
Rinse noodles well: Cold water keeps them light and prevents clumping.
Taste the dressing before mixing: Adjust sweetness or acidity to your preference.

Frequently Asked Questions

Can this spring roll salad be prepared ahead of time?

Absolutely. This salad is well-suited for meal prep and make-ahead lunches. The best approach is to store each component separately: noodles, vegetables, protein, and dressing. This helps maintain the crispness of the vegetables and prevents the noodles from absorbing too much dressing too early. When you’re ready to eat, simply combine everything and toss well. If you prefer to store it already mixed, it will still keep for up to 24 hours in the refrigerator, though the vegetables may soften slightly.

What are the best substitutes for chicken in this recipe?

This recipe is extremely flexible when it comes to protein. If you prefer a plant-based option, baked tofu works wonderfully and absorbs the dressing nicely. Chickpeas can also be used for a quicker option with minimal prep. For seafood lovers, cooked shrimp is a great alternative and pairs beautifully with the peanut-style dressing. Whichever protein you choose, aim for about 200–250 g (7–9 oz) to keep the salad balanced and filling.

Is this salad suitable for different dietary needs?

Yes, this spring roll salad can be adapted to fit a variety of dietary preferences. For a gluten-free version, use tamari instead of regular soy sauce. If you want to reduce sweetness, simply decrease the amount of honey or maple syrup in the dressing. You can also replace rice noodles with spiralized vegetables or thin rice vermicelli depending on your preference. The recipe is forgiving and easy to customize without sacrificing flavor.

How do I keep the dressing smooth if it thickens?

Peanut-based dressings tend to thicken when chilled. If this happens, simply whisk in a teaspoon or two of warm water or fresh lime juice until the dressing loosens again. Stirring well will restore its creamy consistency. Making the dressing slightly thinner than you think you need is also a good strategy, as it will thicken slightly once mixed with the salad.

Serving Ideas and Creative Variations

This spring roll salad is satisfying on its own, but it can also be paired with simple sides like steamed vegetables or a light soup. For extra crunch, consider adding sesame seeds or crispy shallots. If you enjoy bold flavors, a small amount of chili paste or sliced fresh chili can bring gentle heat to the dish.

You can also serve this salad as a build-your-own lunch or dinner option. Arrange the components separately and let everyone customize their bowl. This makes it a great choice for families or casual gatherings, as it accommodates different preferences with ease.

Final Thoughts

This easy spring roll salad is more than just a quick meal—it’s a reminder that simple ingredients, when combined thoughtfully, can create something truly satisfying. It fits effortlessly into busy schedules while still feeling intentional and nourishing. Every element, from the crisp vegetables to the creamy dressing, works together to deliver flavor, texture, and balance.

What makes this recipe especially valuable is its flexibility. It adapts to different tastes, dietary needs, and occasions without losing its core appeal. You can dress it up, simplify it, or make it your own with small adjustments, and it will still deliver a delicious result. Over time, it naturally becomes one of those recipes you rely on when you want something that feels fresh and reliable.

Whether you’re preparing lunches for the week, looking for a lighter dinner option, or simply craving a bowl full of vibrant flavors, this spring roll salad is a dependable choice. It proves that eating well doesn’t require complicated steps or hard-to-find ingredients—just a bit of preparation and a love for fresh, balanced food.