This spring roll salad is light, fresh, easy to eat, and easy to customize. Perfect for meal prep, and easy to make low carb… Plus it’s pretty! Here’s how to make spring roll bowls.
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What to Expect From This Spring Roll Salad Recipe
There are dozens of reasons to LOVE this recipe. Most importantly, these spring roll bowls are…
- Quick + easy
- Great meal prep
- Non-soggy, dress ahead salad
- Peanut sauce PERFECTED
Ingredient Notes, Options + Swaps
Here’s what you’ll need to make this spring roll salad. Plus how you can modify to suit your preferences:
- The noodles. Rice noodles, please! That said, if you’re eating low carb, do what I do and substitute in shirataki noodles or your favorite veggie noodles (think: cucumber noodles, kohlrabi noodles, or carrot noodles). You can also skip the noodles and add in more lettuce for a spring roll salad.
- The veggies. The vegetables below are our favorites, but you can add, leave them out, or swap them to your liking.
- The protein. Shrimp spring rolls are the most common–but I love using chicken. Use whatever you prefer here–pork, seared scallops, or baked salmon. You can also skip the meat for a vegan spring roll salad.
- The peanut sauce. Is perfect? Yup! I suggest making the sauce per the recipe below, then tasting and adjusting it to your liking. It’s super easy to stir in a bit more of this and that.
Variations + Tweaks
As much as we like these spring roll bowls, they’re also easy to adjust based on what you’re looking for. Here are a few ways:
- For a paleo version: You’ll want to swap peanut butter for almond butter, and soy sauce for liquid aminos. Opt for paleo friendly noodles or spiralized veggies for a veggie spring roll bowl.
- For a low carb version: Use shirataki noodles, and sub sugar/honey for erythritol (my favorite of the keto sweeteners). Psst–for keto spring rolls, you can use collard green or cabbage wraps instead of rice paper!
More Asian Inspired Healthy Recipes
- Asian Chicken Marinade
- Spaghetti Squash Pad Thai
- String Bean Chicken Breast
- Miso Chicken
- Chinese Chicken Salad
Spring Roll Salad
Print Recipe Pin RecipeServings :6
Ingredients
- 1 Lb Cooked + shredded Chicken Breast or cooked shrimp (quick cook guide: note 1 + 2)
- 8 ounces Rice Noodles cooked + cooled (or spaghetti style shirataki noodles)
- 1 tablespoon toasted sesame oil
- 4 cloves garlic
- 1 teaspoon Kosher Salt
- 3 cups red cabbage very thinly sliced (note 3)
- 1 red bell pepper deseeded + thinly sliced (note 3)
- 2 carrots peeled thinly sliced (note 3)
- 1/2 cucumber thinly sliced (note 3)
- 1 jalapeño ribs and seeds removed, thinly sliced
- ¼ cup green onions thinly sliced
- 1 bunch fresh cilantro chopped
- ¼ cup fresh mint chopped
Peanut Sauce
- 1/2 cup Peanut Butter creamy + softened (note 4)
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup lime juice
- 1/4 cup water
- 1 1/2 tablespoons toasted sesame oil
- 3 tablespoons brown sugar lightly packed
- 4 cloves garlic minced
- 2 teaspoons ginger grated
Toppings:
- 1/2 cup Peanuts chopped
Instructions
- Make the noodles. Thoroughly dry your rice noodles. Add sesame oil (1 tablespoon) to a large pan over medium. Once shimmering, add the garlic (4 cloves) and cook until fragrant. Add the noodles and toss to coat in the garlic/oil. Dry fry like this for 5 minutes (note 6). Set cooked noodles aside.
- Make the sauce by combining all sauce ingredients in a small bowl. Set aside. (If the sauce looks clumpy, simply toss in the microwave for 30 seconds, until it softens enough to combine). Taste the sauce and adjust to your liking.
- Assemble. Once the noodles have cooled completed, toss all salad ingredients together in a bowl. Cover with peanut sauce and toss to coat using tongs. Divide into 6 bowls, and top each with chopped peanuts (1/2 cup). Enjoy!
Fans Also Made These Healthy Recipes:
Lindsey’s Tips
- Quick shredded chicken: place chicken breast in a pot and cover with 1″ of water. Bring water to a boil, then reduce to a simmer and cover with a lid. Cook like this for about 10-14 minutes–you’ll know your chicken is done once the internal temp reaches 165 F.
- Quick boiled shrimp: Bring a small pot of water to a rolling boil. Add peeled + deveined shrimp and boil until pink, about 2-3 minutes.
- Cutting the veggies: I julienne all the veggies to get consistently thin slices.
- Nutritional information is based on 1 bowl if you divide these ingredients into 6 bowls. It uses shirataki noodles and Swerve as the sweetener.
Nutrition
Calories: 423kcalTotal Carbohydrates: 21gProtein: 30gFat: 28gFiber: 4gSugar: 5gNet Carbs: 11gSugar Alcohol: 6g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
Cravings satisfied! I didn’t thought low carb can be this so delicious and easy!
Right Rica? So happy you liked it!🥳
Enjoyed this for lunch today and it did not disappoint! Loved all the flavors and colors; easily, a new favorite salad recipe!
Yahoo! So happy to hear that Sara!🥰
This looks so good and easy to put together. I love spring rolls but my rolling skill sucks so bad so this is perfect for me, lol. Thanks for sharing this creative idea!
Yay! Let me know if you give it a try!😄
I just love everything about this spring roll in a bowl. So easy to make and it has a wonderful taste.
Glad you liked it Rika!😁
Love this lower carb version of an egg roll!! And your peanut sauce is absolutely amazing – it was such a flavorful dressing for this recipe! I’m already thinking of all of the other recipes I’ll be able to use it with!
Sounds great! Hope you enjoy!🥳
So vibrant, healthy and yummy!
Right Erin? Glad you liked it!🤩
This is my kind of salad! It has all the flavors that I love!
I’m so happy you liked it Allyson!🥰
I love this idea!! Looks incredibly delicious!! Can’t wait to give it a try!
Hope you enjoy!🥳
I made this last night and it was a huge hit with my family!! I am definitely making this again very soon!
Yahoo! Glad you all liked it!🥰
All these veggies in a bowl! My type of dish!
Hope you give it a try!😄
I love this even more than spring rolls!!!
Yay! Me too Cathy😆, Glad you enjoyed it!
My boyfriend and I made this last night and we LOVE it! Preparing it together was a lot of fun and it is so delicious. We have 4 leftover meals and were wondering if it should be heated up before eating or if cold is best? Thanks!
Hi Deanna! So happy to hear you enjoyed it! I actually eat it cold because I usually toss everything together in a big bowl for meal prep– But you can absolutely heat the sauce, noodles, and chicken if you prefer!
I added some grilled chicken to make it a more substantial meal, and it was amazing!
Hi Cynthia! Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it🥰