Lunch dreams are made of a crisp salad bowl with fresh veggies, light noodles, and a whole lot of flavorful spicy ginger dressing. Which is exactly what this easy Shrimp Spring Roll Bowl brings to the table. Yummy!
This deconstructed spring roll salad is here to make that dream a reality! It has all the tempting flavors of fresh spring rolls minus the extra effort and time that goes into assembling.
And the best part? It's good for you! So, munch on it without guilt and enjoy the taste of summer with this brilliant spring roll salad recipe.
If you enjoy this (I'm sure you will), you'll also love my Egg Roll in a Bowl, Everything Egg Rolls, and Sushi Bowl recipes. Try them to know what's in store for you!
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Why You'll Love This Recipe
Perfect to Pack and Carry. This Vietnamese spring roll salad stays fresh for a long time in the fridge, making it perfect to pack for your lunch break at work or school. No more soggy sandwiches or wilted salads - this dish stays crunchy and delicious!
Packed with Nutrients. There's protein, vitamins, and fiber all in one bowl! Could it get better?
Easy and Hassle-Free! Say goodbye to those delicate spring roll wrappers and the time-eating rolling process - this one's a dump-and-toss recipe that takes less than half an hour.
Make It Your Own! Make this shrimp spring roll salad your own however you want! Add more veggies, leave out what you don't like, and switch to another sauce - please those tastebuds!
Perfect Make It Ahead Recipe! Slice the veggies a day in advance, boil the vermicelli noodles, and keep your dressing ready - God, this salad is ideal for meal prep.
Ingredients for Spring Roll Salad
Vermicelli Rice Noodles: Vermicelli noodles give this salad bowl an authentic spring roll vibe. They are light and go perfectly well with the fresh veggies and tangy dressing. If you can't find them, feel free to use pad Thai rice noodles.
Green Cabbage: The crunchier, the better! Green cabbage is a staple spring roll ingredient that has a slightly sweet flavor. It goes perfectly with the dressing and the rest of the ingredients. If you don't like cabbage, you can use lettuce or kale instead. Just (please) don't leave out the green veggies!
English Cucumber: These seedless, long cucumbers have thin skin and are perfect for salads. They are mildly sweet and super refreshing. I use them to balance the warmth of my dressing.
Carrots: Of course, the salad bowl needs some orange color! Carrots are packed with beta-carotene, which provides anti-inflammatory benefits. Grate them thin, as they'll soak up all that beautiful spicy dressing!
Fresh Herbs: My top picks are fresh cilantro, fresh mint, and fresh basil. All chopped to thin perfection!
Shrimp: Thawed frozen shrimp is perfect in this recipe. I use large tail-on cooked shrimp that are easily available at most grocery stores. You can also go with fresh shrimp and cook them yourself.
Ground Pork: It's a great source of protein, and it cooks in 5-7 minutes. You can always use cooked and shredded chicken breast or ground beef as an alternative.
PRO TIP! I tested this recipe quite a few times using different ginger dressings and the one I found to be the best (hands down!) was this Makoto Ginger Dressing.
The recipe card has all the details about the quantities and assembling procedure. Check it out!
Step By Step Instructions
Step 1: Brown the ground pork and season with salt, pepper, and soy sauce.
Step 2: Cook the vermicelli rice noodles according to the package directions.
Step 3: Mix all vegetables and chopped shrimp together in a bowl with the ginger dressing.
Step 4: Spread a thin layer of noodles on a plate or bowl, top with vegetables and ground pork.
Step 5: Top with extra chopped herbs and dressing if desired. Enjoy!
Tips and Tricks
- Always cook your noodles in a pot of hot water according to the package directions. Once you've boiled them, rinse them with cold water, drain them, and toss them with some oil. No sticky blues!
- Slice your veggies as thinly as possible - it makes a huge difference in the texture. Plus, they are better to look at!
- Want to make this salad vegetarian? Just skip the pork and shrimp and add more veggies or your preferred plant-based protein substitute.
- Drizzle the dressing right before serving so your veggies stay nice and crisp.
Tempting Variations
- Use Another Dressing: How about some peanut dressing? Mix peanut butter, honey, sesame oil, soy sauce, vinegar, fresh lime juice, and sambal oelek together for a delicious peanut dressing.
- Leave Out the Noodles: I often double my veggies and skip the noodles to make this a low-carb option.
- Try Other Veggies: Red cabbage, snap peas, green onions, bean sprouts, red bell pepper, and butter lettuce are great picks. You can try a different mix each time. There's really nothing you can do wrong here!
- Add Some Sweetness: Drizzle some maple syrup on top of your salad for a touch of sweetness. How about some fresh and sweet fruits like mango or pineapple?
- Add Some Spice: Sprinkle red pepper flakes or add in some diced jalapenos for an extra kick of heat. I love this delicious salad on the spicy side! & If spice is your thing you'll want to try out these Chinese Salt & Pepper Chicken Wings!
- Add a Crunchy Element: Crushed peanuts or sesame seeds bring an extra layer of texture and flavor to this salad. Just sprinkle them on after tossing with the dressing for a satisfying crunch.
Frequently Asked Questions
This salad stays fresh in an airtight container for up to 3 days. Just make sure you keep your dressing separate and add it right before eating.
Blitz the dressing in your food processor until it's smooth. A blender or an immersion blender works, too.
Related Recipes
The best things don't always come in tightly rolled rice paper wrappers! They can show up in a large bowl of fresh veggies, easy miso noodles, and protein packed Honey Soy Marinated Chicken Stir Fry, and there's no way you can resist!
If you tried this Spring Roll Bowl, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Shrimp Spring Roll Salad Recipe with Ginger Dressing
Equipment
- 1 skillet
- 1 sauce pan
- 1 medium mixing bowl
Ingredients
- ½ of an 8 oz package Vermicelli Rice Noodles
- 2 cups shredded green cabbage
- 1 englilsh cucumber thinly sliced
- ½ cup shredded carrots
- ¼ cup cilantro finely chopped
- ¼ cup mint finely chopped
- ½ cup basil finely chopped
- 2 cups cooked shrimp chopped
- 1 lb ground pork
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon soy sauce
- ½ cup ginger salad dressing
Instructions
- Prepare the rice noodles according to the package and set aside to cool.
- While those cool down, in a skillet over medium high heat brown the ground pork and season with salt, pepper, and soy sauce. Set aside to cool.
- When the noodles & pork has cooled, combine everything but the noodles in a mixing bowl and toss well.
- Serve the pork and veggie mixture over the rice noodles and top everything with extra ginger salad dressing. Enjoy!
Notes
- Always cook your noodles in a pot of hot water according to the package directions. Once you've boiled them, rinse them with cold water, drain them, and toss them with some oil. No sticky blues!
- Slice your veggies as thinly as possible - it makes a huge difference in the texture. Plus, they are better to look at!
- Want to make this salad vegetarian? Just skip the pork and shrimp and add more veggies or your preferred plant-based protein substitute.
- Drizzle the dressing right before serving so your veggies stay nice and crisp.
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