Spring Roll Salad Bowl

Summer is the perfect time to enjoy meals that feel light, fresh, and full of vibrant flavors. This spring roll salad bowl is just that—a colorful mix of crisp vegetables, tender proteins, and a touch of herbs that makes every bite exciting. It’s a playful twist on traditional spring rolls, but instead of rolling everything up, we layer the ingredients into a satisfying bowl that’s perfect for lunch, dinner, or even meal prep for the week.

One of the best parts of this salad bowl is how customizable it is. You can fill it with your favorite vegetables, proteins, and grains, making it a true crowd-pleaser. I love mixing crunchy cucumbers, sweet bell peppers, shredded carrots, and fresh herbs to give it a refreshing crunch. Then, drizzling a light peanut or hoisin dressing over everything really ties the flavors together.

This dish is also perfect for anyone who enjoys filling salads that don’t feel heavy but still leave you satisfied. It’s a mix of textures and colors that looks as good as it tastes, making it ideal for summer gatherings or simply brightening up a weekday meal. The spring roll salad bowl is also incredibly forgiving—you can add or swap ingredients depending on what you have on hand, making it an easy way to enjoy healthy spring rolls at home without the fuss of rolling.

I particularly enjoy serving this as a summer roll bowl because it’s not only fresh and healthy but also a visually appealing dish. Each bowl becomes a canvas of vibrant vegetables and protein, inviting everyone to dig in. It’s a great way to bring some creativity to your table while keeping things light and wholesome.

Why You’ll Love It

• Burst of Fresh Flavors in Every Bite – Each spoonful combines crisp veggies, tender proteins, and fragrant herbs, giving your taste buds a lively, refreshing experience. It’s like eating summer on a plate!
• Customizable to Your Taste – Whether you prefer tofu, shrimp, chicken, or just extra veggies, this spring roll salad bowl adapts to your cravings. You can swap ingredients freely without losing the magic.
• Quick and Easy to Prep – No rolling required! This summer roll bowl comes together in minutes, making it perfect for busy weekdays or last-minute entertaining.
• Light but Satisfying – Packed with filling salads and wholesome ingredients, this bowl keeps you full without feeling heavy, making it ideal for lunch, dinner, or meal prep.
• Instagram-Worthy Presentation – With colorful layers of vegetables and herbs, each bowl looks stunning. You’ll love serving it straight from the kitchen or sharing photos before everyone digs in.

Ingredient List

For the Salad Bowl:

• 2 cups shredded lettuce or mixed greens
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup red bell pepper, thinly sliced
• 1 cup cooked shrimp, chicken, or tofu (optional for protein)
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• 1 avocado, sliced
• ½ cup cooked rice noodles or quinoa (optional, for extra filling)

For the Dressing:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon sesame oil
• 1–2 tablespoons warm water (to thin, as needed)
• Optional: crushed peanuts for topping

Ingredient Notes

• I always use fresh herbs like cilantro and mint—they make this spring roll salad bowl taste bright and vibrant.
• Don’t skip the rice noodles or quinoa if you want a heartier summer roll bowl—it adds a subtle texture that’s so satisfying.
• Avocado is optional, but it makes every bite creamy and dreamy.
• I love using natural peanut butter for the dressing—it adds richness without being overpowering.
• Crushed peanuts on top are a game-changer—they give a perfect crunch that balances all the soft and crisp textures.

Kitchen Equipment Needed

• Cutting board – For chopping all your fresh veggies; I love using a sturdy bamboo one.
• Sharp knife – Essential for thin, even slices of cucumber, bell pepper, and carrots.
• Mixing bowls – One for tossing the salad, another for mixing the dressing; I like lightweight glass ones.
• Measuring spoons & cups – To keep the dressing balanced and flavorful every time.
• Small whisk or fork – Perfect for blending the peanut dressing until smooth.
• Serving bowls – For assembling your spring roll salad bowl; wide, shallow bowls work best for presentation.
• Optional: Vegetable peeler – Makes quick work of creating thin carrot ribbons for a prettier bowl.

Instructions

1. Prepare the Vegetables

• Wash all your greens and herbs thoroughly. Shake off any excess water or pat dry with a paper towel.
• Shred the lettuce or mixed greens into bite-sized pieces.
• Julienne the bell pepper and cucumber into thin strips for easy layering.
• Peel and shred the carrots (or use a peeler for ribbons).
• Pro tip: Keep the herbs whole until the end—they’ll stay vibrant and fresh in your spring roll salad bowl.

2. Cook the Protein (Optional)

• If using shrimp, quickly sauté until pink and opaque (about 2–3 minutes per side).
• For chicken, cook in a skillet until golden brown and fully cooked, then slice thinly.
• Tofu can be pan-fried or baked for a firmer texture.
• Pro tip: Season lightly with salt and a splash of soy sauce for extra flavor without overpowering the fresh veggies.

3. Prepare the Rice Noodles or Quinoa (Optional)

• Cook according to package instructions, then rinse under cold water to stop cooking.
• Drain well and set aside.
• Pro tip: Toss lightly with a teaspoon of sesame oil to prevent sticking and add subtle flavor.

4. Make the Peanut Dressing

• In a small bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, honey, and sesame oil.
• Whisk continuously until smooth, adding warm water one tablespoon at a time to reach your desired consistency.
• Taste and adjust for sweetness or tang as needed.
• Pro tip: If the dressing feels too thick, warm it slightly in the microwave for 10–15 seconds before whisking—it blends more easily.

5. Assemble the Spring Roll Salad Bowl

• Start with a base of shredded lettuce or mixed greens in your serving bowl.
• Layer the bell peppers, cucumber, carrots, and protein evenly.
• Add avocado slices, fresh herbs, and optional rice noodles or quinoa.
• Drizzle generously with the peanut dressing.
• Sprinkle crushed peanuts on top for a final crunch.
• Pro tip: Arrange ingredients in sections or layers for a visually appealing summer roll bowl that’s ready to photograph before digging in.

6. Serve and Enjoy

• Give the bowl a gentle toss before eating to mix the flavors.
• Serve immediately for the freshest taste, or keep components separate in the fridge for meal prep.
• Pro tip: Store the dressing separately if prepping ahead—it keeps the greens from wilting.

Tips and Tricks for Success

• Prep ahead for easy weeknight meals – Chop all veggies and cook your protein in advance; just assemble when ready to eat.
• Keep herbs fresh – Wrap cilantro and mint in a damp paper towel and store in the fridge to prevent wilting.
• Balance flavors – Taste the peanut dressing before serving; adjust lime, soy, or honey for the perfect tangy-sweet balance.
• Layer for texture – Place crunchy veggies on top of soft ingredients like avocado or noodles to keep them crisp.
• Use a light hand with dressing – Start with a small drizzle and add more gradually, so every bite is flavorful but not soggy.

Ingredient Substitutions and Variations

• Protein swap: Use shrimp, chicken, tofu, tempeh, or even edamame for a vegetarian option.
• Grain alternative: Replace rice noodles with quinoa, couscous, or brown rice for a heartier bowl.
• Veggie variety: Add thinly sliced cabbage, snap peas, or zucchini ribbons for extra crunch.
• Dressing twist: Try a spicy sriracha-peanut version or a sesame-ginger dressing for a flavor change.
• Nut-free option: Use sunflower seed butter instead of peanut butter if allergies are a concern.

Serving Suggestions

• I love serving this spring roll salad bowl with a side of crispy rice crackers—it adds an extra crunch that complements the soft noodles perfectly.
• Pair it with a light, chilled cucumber soup for a refreshing summer lunch that feels like a mini spa day.
• For a heartier meal, enjoy it alongside a slice of crusty whole-grain bread or a warm flatbread to scoop up every last bit of dressing.
• Top with a fried egg or poached egg for breakfast or brunch—it makes the bowl extra filling and indulgent without being heavy.
• Serve in a picnic-style spread with other filling salads and fresh fruit for an easy, vibrant summer gathering.

Storage and Reheating Instructions

• Keep components separate: Store the greens, protein, noodles, and dressing in separate airtight containers to maintain freshness.
• Refrigeration: All prepped ingredients last 2–3 days in the fridge.
• Assembling later: When ready to eat, layer ingredients and drizzle with dressing just before serving.
• Noodles/grains: If stored separately, reheat slightly in the microwave or toss with a teaspoon of sesame oil to refresh texture.
• Dressing: Give it a quick whisk before drizzling if it has thickened in the fridge.

Frequently Asked Questions

Can I make this spring roll salad bowl vegan?

Absolutely! Simply use tofu, tempeh, or extra vegetables instead of shrimp or chicken, and make sure your dressing doesn’t contain honey.

Can I prepare this ahead of time?

Yes! Prep all the veggies, protein, and noodles in advance, but store them separately. Assemble just before serving to keep everything fresh and crisp.

What can I use instead of peanut butter in the dressing?

Sunflower seed butter or almond butter works beautifully, especially if you need a nut-free option. Just adjust the sweetness and tang to taste.

Can I freeze this salad bowl?

It’s best enjoyed fresh. Freezing will affect the texture of the greens and avocado. You can freeze just the protein or noodles if needed.

How long will leftovers last?

Stored separately in airtight containers, the ingredients will last 2–3 days in the fridge. Add the dressing only when you’re ready to eat.

Can I make this salad bowl spicier?

Definitely! Add a dash of sriracha to the dressing, sprinkle with chili flakes, or toss in some sliced fresh chili for a kick.

---

Did you try this recipe? Let me know in the comments how it turned out! I love hearing your twists and variations—you might even inspire someone else’s summer roll bowl creation.