If you love the flavour of rice paper rolls, then this Spring Roll Noodle Salad is about to become your new, hot weather favourite! This no-cook, quick and easy, Vietnamese-inspired dish is like a deconstructed rice paper roll. This salad includes all the delicious veggies, noodles and sauce of rice paper rolls, but requires none of the rolling – making it fast and simple to prepare in the heat of summer. Healthy, fresh and full of flavour, serve this Spring Roll Noodle Salad as a vegetarian dish or add shredded chicken, shrimp or tofu to increase the protein.
I really love rice paper rolls (also known as fresh rolls, fresh spring rolls and sometimes, summer rolls) – the kind that is full of fresh vegetables, flavourful herbs and chewy noodles. These Vietnamese appetizers wrap all the ingredients together tightly in rice paper to make little bundles of portable salad, perfect for dipping in a umami-packed dressing. In this recipe, we’ve taken all the delicious flavour of a rice paper roll, and deconstructed it into a big, beautiful, fork-friendly Spring Roll Noodle Salad. Best part? It all comes together in under 20 minutes, making it a great option for a quick and healthy lunch or satisfying dinner. This recipe is vegetarian as written, but protein can easily be added. Simple toss leftover cooked chicken, shrimp or tofu in the dressing before adding the noodles, then proceed with the rest of the recipe for a healthy and protein-packed bowl of deliciousness!
What goes in Spring Roll Noodle Salad?
- Ginger: Use fresh ginger root for best flavour. Did you know you can store fresh ginger root, well-wrapped, in the freezer? When you’re ready to use it in a recipe, simply remove it from the freezer and grate the desired amount of ginger using a microplane. Return the unused portion to the freezer for the next time. Grating the ginger from frozen is much easier than trying to finely chop room temperature fresh ginger.
- Garlic: Use fresh garlic, choosing firm cloves that don’t have an apparent green germ for great garlic flavour, without the burn. Older heads of garlic that are soft when squeezed, have loose papery skins or green sprouts will be harsher tasting.
- Soy Sauce: Soy sauce adds a salty, umami-packed flavour to the dressing for this Spring Roll Noodle Salad. To make this recipe gluten-free, substitute Tamari for the soy sauce.
- Honey: Honey adds a subtle sweetness to the dressing that balances the other salty, tart and umami flavours in the dressing,
- Rice Wine Vinegar: Rice Wine Vinegar adds a subtle tang. If you don’t have it, white wine vinegar is a good substitute.
- Lime Juice: Freshly squeezed lime juice delivers a fruity zing. One to two limes will typically provide the 1 Tbsp of juice needed for this recipe, depending on the juiciness of the limes.
- Avocado Oil: Oil is needed in this recipe to prevent the noodles in this recipe from sticking together, so don’t be tempted to skip it. Avocado oil is a neutral tasting, heart-healthy oil that is high in nutrients, making it a great addition to this satisfying spring roll noodle salad.
- Sesame Oil: Just a little of this flavourful oil is needed to add a pleasantly nutty taste to the dressing.
- Red Pepper Flakes: Add a little (optional) heat to the recipe with the addition of red pepper flakes. If you aren’t certain if everyone at the table likes chili heat, serve the red pepper flakes on the side so everyone can add their own level of desired heat (or no heat at all) to their own bowl of noodles.
- Rice Vermicelli Noodles: These thread-like noodles are easy to prepare; typically they just need a brief soak in hot water to become delightfully chewy. Prepare the noodles in this recipe according to package directions for best results, then rinse in cold water to stop the cooking and preserve the chewy texture.
- Red Cabbage, Carrots and Red Pepper: These thinly sliced vegetables add colour, crunch and nutrients to this Spring Roll Noodle Salad, just like they do in fresh spring rolls.
- Cucumber: English cucumbers are preferred over garden cucumbers since they don’t need to be peeled and have fewer seeds. Persian cucumbers are another great choice.
- Green Onions: These mild tasting members of the alum family also go by the name of spring onions and scallions. Finely chop the white and green parts to add a subtle onion flavour to the spring roll noodle salad!
- Cilantro and Mint: Use fresh herbs in this recipe and chop them up finely to deliver tons of fresh, herby flavour.
- Peanuts: Peanuts add great flavour and crunch. Chopped cashews are another great option.
- Lime Wedges and Mint Leaves: Increase the visual appeal of this colourful Spring Roll Noodle Salad by garnishing the salad with additional lime slices or wedges and plenty of fresh mint leaves.
SERVING SUGGESTIONS
SERVING SUGGESTIONSThis Spring Roll Noodle Salad can be a light and delicious vegetarian meal, all in one vibrant bowl. To increase plant-based protein, add tofu to the dressing and toss to coat, then proceed with the rest of the recipe. Cooked chicken, shrimp or thinly sliced pork make great meat-based additions to this main course salad. This Spring Roll Noodle Salad also makes a great side dish, served beside grilled chicken or fish.
DRINK PAIRING
DRINK PAIRINGPinot Gris and Rieslings are white wines that typically pair well with the flavours of Asian cuisines. Sake is another great choice for Spring Roll Noodle Salad. That being said, I’d be more inclined to pick up on the lime flavours in these noodles and serve a classic lime margarita, or even more likely, a non-alcoholic refresher such as Watermelon Agua Fresca.
Spring Roll Noodle Salad
Ingredients
Dressing:
- 1 inch piece of fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 3 Tbsp soy sauce
- 3 Tbsp honey
- 2 Tbsp rice wine vinegar
- 1 Tbsp lime juice
- 2 Tbsp avocado oil
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
Salad:
- 200gr/7oz rice vermicelli noodles
- 2 cups shredded red cabbage (about 1/4 of a small red cabbage)
- 1 cup julienned carrots (about 2 medium carrots)
- 1 cup julienned red bell pepper (about 1/2 of a medium bell pepper)
- 1 cup julienned cucumber (about 1/3 of an English cucumber)
- 2 green onions, finely chopped
- 1/4 cup finely chopped fresh cilantro, packed
- 1/4 cup finely chopped fresh mint leaves, packed
- 1/2 cup coarsely chopped peanuts
- lime wedges and additional mint leaves for garnish
Instructions
- In the bottom of a large mixing bowl, whisk together the ginger, garlic, soy sauce, honey, rice wine vinegar, lime juice, avocado oil, sesame oil and red pepper flakes (if using), to make the dressing. Set aside.
- Cook the rice noodles according to package directions. Drain the noodles and rinse well with cold water until completely cooled. Drain well and transfer the noodles to the bowl with the dressing, tossing to coat.
- Add the cabbage, carrots, red pepper, cucumber, green onion, mint and cilantro to the noodles and toss to combine. Transfer to a serving bowl and sprinkle the top of the noodle salad with the peanuts. Garnish with lime wedges and mint leaves. Serve immediately.
RECIPE NOTES
- Be careful not to over soak the noodles. They should be tender, but still firm as they will soften further as they soak up the dressing.
- This salad is at its best right after it is made, but does keep well for up to two days, in a covered container in the fridge, Make it for dinner tonight, and enjoy any leftovers for lunch tomorrow!
- To prepare this Spring Roll Noodle Salad ahead of time, chop all the vegetables and make the dressing up to 3 days in advance, and store in separate covered containers in the fridge. Soak the noodles, chop the herbs and assemble the salad just before serving.
