Description
Spring roll salad is a vibrant and refreshing dish that brings the flavors of spring to your table. Packed with crunchy veggies, aromatic herbs, and a creamy peanut dressing, this salad is perfect for light lunches or summer picnics. Easy to prepare and customize, it’s a delightful way to enjoy fresh ingredients any time of year.
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, sliced into thin strips
- 1 cup bell peppers, sliced (mixed colors)
- 1/2 cup fresh herbs (mint/cilantro)
- 1 cup cooked shrimp or marinated tofu
- 3 tbsp smooth peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
Instructions
- Prepare all vegetables and herbs by washing and slicing them.
- Soften rice paper wrappers in warm water for about 10-15 seconds until pliable.
- Lay each wrapper flat and layer with shredded carrots, cucumber, bell peppers, herbs, and protein.
- Fold the sides over the filling and roll tightly from the bottom up.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and honey until smooth; adjust consistency with water if needed.
- Serve rolls chilled with dressing on the side.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Salad
- Method: No cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls (approx. 150g)
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg