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
Spring Roll Salad
Servings :6
Instructions
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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.
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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.
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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!
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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
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