What's the difference between a spring roll and egg roll?

Typically a spring roll is rice paper stuffed with vegetables, sometimes shrimp, and dipped into peanut sauce. An egg roll is stuffed with cabbage and sometimes meat and wrapped into a thicker shell that is deep fried in oil. Both are cylindrical in shape. Spring rolls are much lighter.

Store in a sealed container in the fridge.

How long does Spring Roll Salad last in the fridge?

Eat within three days for the freshest taste.

Spring Roll Salad - Simply Made Eats

Name: Spring Roll Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 cup Crunchy Peanut Butter (Jif or Skippy); 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 teaspoons fresh lime juice; 1/8 teaspoon red pepper flakes; 1/4 teaspoon grated ginger; 2-4 tablespoons of water; 4 ounces vermicelli rice noodles; 1.5 cups coleslaw mix; 1/2 of an English cucumber, quartered and diced; 1/2 cup cilantro, minced; 1 large carrot, peeled and cut into matchsticks; 1/2 red bell pepper, seeds and stem removed and cut into thin strips

Description

This Spring Roll Salad tastes just like a Spring roll, but in salad form, without all the soaking and rolling rice paper. It's full of veggies, tossed in an easy peanut sauce dressing and loaded with flavor. A must try salad recipe and ready in just 30 minutes!

Ingredients

Scale

Peanut Dressing:

1/2 cup Crunchy Peanut Butter (Jif or Skippy)
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons fresh lime juice
1/8 teaspoon red pepper flakes
1/4 teaspoon grated ginger
2-4 tablespoons of water

Spring Roll Salad:

4 ounces vermicelli rice noodles
1.5 cups coleslaw mix
1/2 of an English cucumber, quartered and diced
1/2 cup cilantro, minced
1 large carrot, peeled and cut into matchsticks
1/2 red bell pepper, seeds and stem removed and cut into thin strips

Cook Mode Prevent your screen from going dark

Instructions

Make the Peanut Dressing: Into a large bowl or Pyrex dish, whisk together peanut butter, fresh ginger, soy sauce, rice vinegar, lime juice, and red pepper flakes. Add in a tablespoon of water at a time until pourable. I added about 3-4 tablespoons. Note: You have to really whisk this vigorously to smooth it out. Refrigerate until assembling the salad.
Boil the Noodles. Prepare a pot on the stovetop with boiling water. Add in the rice noodles and boil until cooked according to the package. I recommend a few minutes longer than al dente for this recipe.
Strain the noodles in a mesh strainer instead of a colander to avoid the noodles falling out of the large openings.
Assemble Salad: In a large serving bowl, add the noodles, cilantro, cucumber, bell pepper, carrot and coleslaw mix.
Pour the peanut dressing over the salad and toss to combine the ingredients.
Optional: Top with jalapeño to garnish. Serve and enjoy!

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Notes

Remove as much water as possible from the rice noodles before adding to the salad bowl.
Use a mesh strainer to strain the noodles instead of a colander, because the noodles fall out of the large openings.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: salad
Method: stovetop
Cuisine: Asian