Spring Roll Salad Bowl

Important Recipe Tips Here

This filling, restaurant-worthy salad is basically a spring roll in a bowl—fresh, vibrant and packed with flavor. 

The base? Vermicelli—those ultra-thin rice noodles often used in Southeast Asian cooking. They’re made from rice flour and water, giving them a light, delicate texture and a slightly chewy bite. 

Unlike wheat-based pasta, rice vermicelli is naturally gluten-free and cooks incredibly quickly. 

It brings that signature “soft-yet-springy” texture you’d find in fresh spring rolls, tying everything in the salad together without overpowering the crisp veggies and zesty peanut dressing.

Angel hair pasta or spaghettini are good substitutes (though they’re not gluten-free) or use rice spaghetti for a gluten-free alternative with a bit more bite since it’s a thicker noodle.

As for the peanut dressing, natural peanut butter is the best choice. It’s runnier and blends easily, while regular peanut butter—the kind with added sugars and stabilizers—is much thicker and harder to mix. If that’s all you have, just whisk in a little warm water to thin it out.

I love this salad because it brings spring roll vibes without the hassle of wrassling with the sticky, tricky rice papers. 

Less hassle. No wrassle. I think you’ll love it, too!