Spring Roll Salad Recipe

Name: Spring Roll Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: FOR THE SALAD:; 1 package Rice Vermicelli (12-16 Ounce Package); 2 whole Carrots, Peeled And Shredded; 1/2 whole English Cucumber, Quartered And Sliced; 1 bunch Cilantro, Chopped; 4 cups Lettuce Chopped; 1/2 cups Chopped Peanuts + Extra For Serving; 6 stalks Green Onion, Chopped; 2 Tablespoons Olive Oil; 4 cloves Garlic, Minced; 2 Tablespoons Fresh Ginger, Finely Minced; 2 pounds Chicken Breasts, Thinly Sliced; 2 Tablespoons Soy Sauce; 1 whole Lime, Sliced, For Serving; _____; FOR THE PEANUT SAUCE:; 1/2 cups Peanut Butter; 1 cup Hoisin Sauce; 3 Tablespoons Water; _____; FOR THE FISH SAUCE:; 4 teaspoons Fish Sauce; 1/4 cups Water; 2 Tablespoons Fresh Lime Juice; 1 clove Garlic, Minced; 2 Tablespoons Sugar; 1/2 teaspoons Garlic Chili Sauce

Servings: persons

FOR THE SALAD:
1 package Rice Vermicelli (12-16 Ounce Package)
2 whole Carrots, Peeled And Shredded
1/2 whole English Cucumber, Quartered And Sliced
1 bunch Cilantro, Chopped
4 cups Lettuce Chopped
1/2 cups Chopped Peanuts + Extra For Serving
6 stalks Green Onion, Chopped
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
2 Tablespoons Fresh Ginger, Finely Minced
2 pounds Chicken Breasts, Thinly Sliced
2 Tablespoons Soy Sauce
1 whole Lime, Sliced, For Serving
_____
FOR THE PEANUT SAUCE:
1/2 cups Peanut Butter
1 cup Hoisin Sauce
3 Tablespoons Water
_____
FOR THE FISH SAUCE:
4 teaspoons Fish Sauce
1/4 cups Water
2 Tablespoons Fresh Lime Juice
1 clove Garlic, Minced
2 Tablespoons Sugar
1/2 teaspoons Garlic Chili Sauce

1
1. Soften the rice vermicelli according the the directions on the package. Drain and run under cold water to cool the noodles. Place in a large salad bowl. Add the carrots, cucumber, cilantro, lettuce, 1/2 cup peanuts, and green onions.
2
2. Heat the olive oil in a medium skillet over medium heat. Saute the garlic & ginger for about 1 minute. Add the chicken & soy sauce and saute until chicken is thoroughly cooked. Cool on a plate, then transfer to the refrigerator.
3
For the Peanut Sauce:
4
3. In a double boiler or heatproof bowl set over boiling water, whisk together the peanut butter and hoisin sauce. Add water a little at a time until desire consistency is achieved.
5
For the Fish Sauce:
6
4. Place all remaining ingredients in a bowl and stir until sugar is dissolved.
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To Assemble:
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5. Add the chicken strips to the noodle and vegetable mixture. Toss well. Top with lime wedges. Serve with the peanut & fish sauces & chopped peanuts on the side.
9
*Note: If you are eating at home and expecting leftovers, serve chicken in a separate bowl instead of tossing it in with the salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: FOR THE SALAD:, 1 package Rice Vermicelli (12-16 Ounce Package), 2 whole Carrots, Peeled And Shredded, 1/2 whole English Cucumber, Quartered And Sliced, and more.

Yes, Spring Roll Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Roll Salad

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