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Fresh and Flavorful Spring Roll Salad with Spicy Ginger Dressing - Featured Image

Fresh and Flavorful Spring Roll Salad with Spicy Ginger Dressing

Learn how to make delicious Spring Roll Salad with Spicy Ginger Dressing. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the freshest vegetables and a few pantry staples that make the dressing sing. When I shop for this salad, I always go for crisp cucumbers, bright carrots, and fragrant herbs like cilantro and mint, which bring that authentic fresh flavor. The ginger in the dressing is essential — fresh is best, but if you’re in a pinch, high-quality ground ginger works too. Here’s everything you’ll need to create this vibrant salad:

  • 8 rice paper wrappers
  • 1 large cucumber, julienned
  • 2 medium carrots, peeled and julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded red cabbage
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1 cup cooked shrimp or tofu (optional for protein)
  • 1/4 cup roasted peanuts, chopped (for crunch)
  • For the Spicy Ginger Dressing:
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 small garlic clove, minced
  • 1 teaspoon chili garlic sauce or Sriracha (adjust to taste)

If you want to make this vegan, just skip the shrimp and use tofu or more crunchy veggies. I also love swapping peanuts for cashews or toasted sesame seeds depending on what’s in my pantry.

Instructions

  1. Prepare all your vegetables by washing, peeling, and julienning them into thin strips. This step is key for easy rolling and a balanced bite.
  2. If using shrimp, cook them until just opaque and let cool. For tofu, press out excess moisture, then pan-fry until golden on all sides.
  3. Fill a large shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens but is still slightly firm — it will continue to soften as you roll.
  4. Lay the softened wrapper flat on a clean, damp kitchen towel. Arrange a small handful of veggies, herbs, and protein near the bottom third of the wrapper.
  5. Fold the sides in, then tightly roll from the bottom up, sealing the filling inside. Repeat with remaining wrappers and filling.
  6. In a small bowl, whisk together all dressing ingredients until smooth and well combined. Taste and adjust the heat or sweetness to your liking.
  7. Serve the spring rolls whole or sliced in half, drizzled with the spicy ginger dressing and sprinkled with chopped peanuts for extra texture.

One trick I learned is to keep a damp towel over the prepared rolls to prevent them from drying out while you finish rolling the batch. It saves a lot of frustration and keeps everything fresh.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Spring Roll Salad with Spicy Ginger Dressing, recipe, cooking, food