There’s something so comforting about spring rolls — the fresh crunch of vegetables, the soft chewiness of the wrappers, the vibrant dipping sauces. But let’s be real: as delightful as they are, making individual spring rolls can be a labor of love… and a major time commitment. That’s where this Spring Roll Salad with Spicy Ginger Dressing comes in.

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This dish is my little shortcut to enjoying all the flavors and textures I crave in a spring roll, without the rolling. It’s a burst of color and crunch, tossed together in one big, beautiful bowl. Every forkful brings a little bit of everything — crisp veggies, tender rice noodles, fresh herbs, and that irresistible dressing that ties it all together.

I love serving this salad when the weather starts warming up. It feels light but still satisfying, perfect for lunches on the porch or easy weeknight dinners when cooking just feels like too much. Plus, it’s endlessly customizable. This salad has roots in Southeast Asian cuisine, where balance — of textures, flavors, and colors — is everything. Here, we honor that spirit in a simpler, weeknight-friendly way.

Why You’ll Love This Recipe:

Fast and Fresh: You get all the best parts of spring rolls, minus the assembly line.
Bright and Flavorful: The spicy ginger dressing is a game-changer — a little spicy, a little tangy, and totally addictive.
Perfect for Meal Prep: This salad holds up well, making it ideal for prepping ahead for busy days.
Super Versatile: Mix and match your favorite veggies, herbs, or proteins to make it your own.
Naturally Gluten-Free and Dairy-Free: Simple, wholesome ingredients that make everyone happy.

INGREDIENTS YOU’LL NEED:

For the Salad:

6 oz rice noodles
1 large cucumber, thinly sliced
2 medium carrots, julienned
1 red bell pepper, thinly sliced
1 cup shredded purple cabbage
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 cup green onions, thinly sliced
1 cup cooked turkey ham, diced
1 tablespoon sesame seeds, for garnish

For the Spicy Ginger Dressing:

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon sriracha sauce
1 tablespoon freshly grated ginger
1 clove garlic, minced

HOW TO MAKE SPRING ROLL SALAD WITH SPICY GINGER DRESSING:

STEP-BY-STEP INSTRUCTIONS:

1. Cook the Rice Noodles:
Bring a large pot of water to a boil. Remove from heat, add the rice noodles, and let them soak according to the package instructions — usually about 5-7 minutes. Stir them a few times to prevent clumping. Once they’re tender, drain and rinse under cold water to stop the cooking. Set aside.
(Pro tip: give the noodles a little toss with a drizzle of sesame oil to keep them from sticking while you prep everything else.)

2. Prep the Veggies:
While the noodles soak, slice and chop all your veggies. I find it super satisfying to lay everything out on a big cutting board — all those vibrant colors just look so cheerful. If you’re prepping ahead, you can store the chopped veggies in separate containers in the fridge.

3. Make the Dressing:
In a small bowl or a jar with a lid, combine the soy sauce, sesame oil, rice vinegar, lime juice, honey, sriracha, grated ginger, and minced garlic. Shake or whisk it all together until smooth and glossy. Give it a little taste — if you like it spicier, add an extra squirt of sriracha.

4. Assemble the Salad:
In a large bowl, toss the cooked noodles, cucumber, carrots, bell pepper, cabbage, turkey ham, cilantro, mint, and green onions. Pour the dressing over the top and gently toss everything together until well coated.

5. Serve and Garnish:
Sprinkle the sesame seeds on top just before serving for that extra little crunch. I like to tuck a few extra mint leaves on top too — it just feels fancy.

HELPFUL TIPS:

Noodle Tip: After draining the rice noodles, rinse them really well with cold water. This keeps them from sticking and stops them from getting mushy.
Veggie Prep: A julienne peeler is a total game-changer for slicing the carrots thinly. Saves so much time!
Make It Ahead: You can prep all the components a day in advance. Just store the dressing separately and toss everything together when ready to eat.
Protein Swap: Swap turkey ham with grilled chicken, shrimp, or tofu if you want to mix it up.
Fresh Herbs: Fresh mint and cilantro are key here. Don’t skip them — they add so much bright, fresh flavor.

DETAILS:

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Salad
Method: No-cook
Cuisine: Asian-inspired
Diet: Gluten-Free, Dairy-Free

NOTES:

If you’re sensitive to spice, start with half the amount of sriracha and add more to taste.
Feel free to add chopped peanuts or cashews for extra crunch and richness.
Leftover dressing is great drizzled over grilled veggies or rice bowls.

NUTRITIONAL INFORMATION: (Per Serving, Approximate)

Calories: 340
Protein: 14g
Fat: 11g
Saturated Fat: 2g
Carbohydrates: 45g
Fiber: 5g
Sugar: 8g
Sodium: 710mg

FREQUENTLY ASKED QUESTIONS:

Can I use a different type of noodle?
Absolutely! Glass noodles or soba noodles work great here too. Just adjust cooking times as needed.

Is this salad good for meal prep?
Yes! It’s one of my go-to meal prep salads. Store the salad and dressing separately and toss them together just before eating for the best texture.

What can I use instead of turkey ham?
You can easily swap it for cooked chicken, tofu, beef sausage, or even just extra veggies if you want to keep it plant-based.

How spicy is the dressing?
It’s mildly spicy with one teaspoon of sriracha. Feel free to adjust up or down depending on your heat tolerance.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, keep the dressing separate and toss before eating to keep the veggies crisp.
If the noodles stick together after refrigerating, just splash a little water or lime juice and toss gently.

Related Recipes:

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CONCLUSION

This Spring Roll Salad with Spicy Ginger Dressing is everything you love about traditional spring rolls — just easier, faster, and maybe even a little more fun. It’s the kind of recipe that brightens up any meal with its colorful good vibes and bold flavors. Whether you’re prepping lunches for the week or throwing together a last-minute dinner, this salad’s got your back. I can’t wait for you to try it and feel just as refreshed and happy as I do every time I dive into a bowl.