Name: Vietnamese Spring Roll Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: Salt, to taste; 1 bunch asparagus (approximately 1 pound), tough ends trimmed, cut into 2-inch pieces; 2-3 ounces uncooked rice vermicelli (about 1/3 of a 6-8 ounce package); 1 pound large shrimp, preferably wild-caught, peeled and deveined; 1 large red bell pepper, membrane removed, cut into matchsticks; 2 medium carrots, peeled and julienned (or pre-cut matchstick carrots); 1 bunch scallions, white and light green parts only, thinly sliced diagonally; 1/2 cup chopped cilantro; 1/2 cup torn fresh mint leaves; 1/2 cup coarsely chopped cashews or peanuts; 1/3 cup sweet chili sauce; 1/3 cup rice vinegar; 1/4 cup soy sauce; 1 tablespoon fish sauce; 1 tablespoon sesame oil; 1 teaspoon Sriracha hot sauce (or to taste); 1 teaspoon minced fresh ginger; 2 cloves garlic, minced; Sugar, optional to adjust sweetness

Jump to Recipe· 3.9 from 8 reviews

If you’re craving a dish that bursts with fresh flavors, vibrant colors, and a perfect balance of textures, you absolutely have to try this Vietnamese Spring Roll Salad Recipe. It’s like unwrapping all the best elements of a classic Vietnamese spring roll, but in a bright, refreshing salad form that’s incredibly satisfying, light, and impossibly delicious. This recipe is a celebration of crisp veggies, succulent shrimp, fragrant herbs, and a tangy-sweet dressing that ties everything together, making it a delightful meal that feels both nourishing and indulgent.

Ingredients You'll Need

A close-up of a wooden bowl filled with a vibrant shrimp salad arranged in layers. The bottom layer is made of bright green asparagus and sliced green beans, adding a fresh crunchy texture. On top of this is a layer of thin, white sprouts scattered lightly across the vegetables. Around the sprouts are thin strips of red bell pepper, adding pops of red color, and whole shrimp placed evenly, showing their curled, white, and slightly pink form. Some fresh green cilantro leaves are spread on top, adding a touch of leafy texture. A woman's hand is holding wooden salad tongs inside the bowl, mixing the ingredients. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting your hands on these ingredients is a breeze, but each one plays a crucial role in shaping the ultimate flavor and texture of this salad. From the crunchy asparagus to the aromatic herbs and perfectly cooked shrimp, every bite is a symphony of freshness and vibrancy.

Salt: Essential for seasoning and bringing out the brightest flavors in your vegetables and shrimp.
1 bunch asparagus: Trimmed and cut to brighten the dish with a crunchy, grassy note and beautiful green color.
2-3 ounces uncooked rice vermicelli: Soft and delicate noodles add a subtle chew that carries the dressing beautifully.
1 pound large shrimp: Wild-caught shrimp bring a sweet, ocean-fresh flavor and tender texture.
1 large red bell pepper: Adds a pop of sweetness and vibrant red color with every bite.
2 medium carrots: Peeled and julienned for crunch and a subtle earthy sweetness.
1 bunch scallions: Thinly sliced, their mild onion flavor enhances the salad without overpowering it.
½ cup chopped cilantro: Brings fresh, herbaceous notes that are signature to Vietnamese cuisine.
½ cup torn mint leaves: Offers a cooling, bright contrast that lifts the whole salad.
½ cup coarsely chopped cashews or peanuts: Adds satisfying crunch and a buttery depth to each forkful.
⅓ cup sweet chili sauce: The backbone of the dressing, blending sweetness and mild heat perfectly.
⅓ cup rice vinegar: Provides a sharp, tangy brightness to balance the richness of the shrimp and nuts.
¼ cup soy sauce: Adds umami depth and saltiness to the dressing.
1 tablespoon fish sauce: Infuses that unmistakable Vietnamese savory punch.
1 tablespoon sesame oil: A fragrant drizzle that rounds out the dressing with nuttiness.
1 teaspoon Sriracha hot sauce: Adjustable for your heat preference, it lends a gentle spicy kick.
1 teaspoon minced ginger: Adds a warm, peppery zing that wakes up your palate.
2 cloves garlic, minced: Deepens the dressing’s complexity with pungent flavor.
Sugar (optional): To perfect the balance between tangy, sweet, salty, and spicy elements.

How to Make Vietnamese Spring Roll Salad Recipe

Step 1: Blanching the Asparagus

Start by creating an ice bath—this refreshing plunge stops the cooking process immediately and helps your asparagus keep its beautiful bright green color and crisp-tender texture. Boil salted water, toss in the asparagus for about 20 seconds, then transfer quickly to the ice bath. This step is key to preserving that perfect snap and vibrant flavor in your salad.

Step 2: Preparing the Rice Vermicelli

Using the hot salted water reserved from blanching, soften your rice vermicelli by letting it soak for 15 minutes or until tender but still with a slight firmness. These noodles act as the heart of the salad, soaking up the luscious dressing without becoming mushy, so keep an eye on their texture.

Step 3: Cooking the Shrimp

Bring the water back to a boil, then add your peeled and deveined shrimp. Cook them just until they turn pink and firm to the touch, usually a couple of minutes. Immediately transfer the shrimp to the ice bath with asparagus to stop cooking—this keeps them juicy and perfectly tender, which is essential for balancing the fresh crunch of your salad.

Step 4: Combining the Salad Ingredients

In a large bowl, mix together the cooled asparagus, shrimp, softened noodles, red bell pepper matchsticks, carrot juliennes, scallions, cilantro, and mint leaves. This colorful medley offers a delightful mix of textures and flavors—sweet, tangy, herby, and nutty—all working in harmony.

Step 5: Whisking and Tossing the Dressing

Whisk together the sweet chili sauce, rice vinegar, soy sauce, fish sauce, sesame oil, Sriracha, ginger, and garlic in a small bowl. Taste and add sugar if you want to mellow the edges. Pour the dressing over the salad, sprinkle chopped cashews or peanuts on top, and toss everything gently but thoroughly. This creates a well-coated dish where every element sings.

How to Serve Vietnamese Spring Roll Salad Recipe

A close-up image of thin white rice noodles arranged loosely in a white bowl. The noodles have a delicate, smooth texture and are piled softly in a random tangle, creating a light, airy appearance. The bowl sits on a white marbled surface, with gentle lighting highlighting the translucent quality of the noodles. The overall look is clean and simple, focusing on the fragile strands of noodles inside the bowl photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra chopped nuts or a handful of fresh torn mint leaves on top right before serving. A lime wedge on the side can add a zesty finish that brightens each bite beautifully and encourages guests to customize their experience.

Side Dishes

This salad works beautifully as a light main course or as part of a larger spread. Pair it with simple grilled meats, sticky rice, or even a bowl of pho for a refreshing contrast. Its fresh flavors perfectly complement richer, heartier dishes without overwhelming the palate.

Creative Ways to Present

Serve the Vietnamese Spring Roll Salad Recipe in individual glass bowls layered with noodles, veggies, and herbs, topped with shrimp and nuts for a stunning presentation. Alternatively, wrap small portions in butter lettuce leaves for a fun, interactive way to eat it like mini spring rolls without the wrapping.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salad in an airtight container in the refrigerator for up to two days. It’s best to store the dressing separately to prevent the noodles and vegetables from becoming soggy, then toss everything together just before serving.

Freezing

Since this salad relies heavily on fresh ingredients and delicate noodles, freezing is not recommended. Most components, especially the fresh herbs and shrimp, won’t hold their texture or flavor well once frozen.

Reheating

This salad is best enjoyed cold or at room temperature. If you prefer, you can reheat the shrimp gently on the stove or microwave but avoid reheating the entire salad, as the fresh herbs and crunchy veggies will lose their charm when warmed.

FAQs

Can I substitute the shrimp with chicken or tofu?

Absolutely! Grilled chicken or pan-fried tofu are excellent alternatives that keep the dish protein-packed while catering to dietary preferences or restrictions.

Is this salad gluten-free?

It can be if you use gluten-free soy sauce and double-check that your chili sauce contains no wheat ingredients. Rice vermicelli is naturally gluten-free, so this recipe is adaptable for gluten-sensitive diets.

How spicy is the salad?

The heat level depends on how much Sriracha you add to the dressing. You can easily adjust or omit it according to your taste, making the salad as mild or as fiery as you like.

Can I prepare this salad ahead of time?

You can prepare the components in advance—cook the shrimp, blanch the veggies, and make the dressing—but for the freshest texture, toss everything together just before serving.

What other herbs can I use?

If you’re short on mint or cilantro, fresh Thai basil is a fantastic substitute, adding a slight anise-like flavor that complements the other ingredients beautifully.

Final Thoughts

Trust me, once you make this Vietnamese Spring Roll Salad Recipe, it will become one of those dishes you reach for again and again. It’s fresh, vibrant, and bursting with flavors that feel like a mini celebration on your plate. Don't hesitate to experiment with ingredients and presentation—this salad truly invites your personal touch. Ready to brighten up your next meal? Give this recipe a try, and I promise you won’t be disappointed!