Vietnamese Spring Roll Salad Recipe

For a perfect light summer lunch or evening appetiser.



Prep Time

20 minutes

Cooking Time



Recipe Ingredients

  • 4-5 cups cooked rice noodles
  • 24 rice paper rolls
  • 1 teaspoon toasted sesame oil
  • ½ cucumber, julienned or diced
  • 1 cup shredded carrots (you can cut them into thin strips or grate them)
  • 2 cups shredded roast chicken (you can use leftover or buy a roast chicken)
  • a handful fresh coriander, roughly chopped and extra for serving
  • a handful fresh basil, roughly chopped and extra for serving
  • ½ a red onion, thinly sliced (or use spring onion)
  • ⅓ cup chopped, roasted peanuts

For the peanut sauce:

  • ¾ cup crunchy or smooth peanut butter
  • ⅓ cup water
  • 3 Tbsp hoisin sauce
  • 2 Tbsp freshly squeezed lime juice (from about 1 ½ medium limes) and extra for serving.
  • 2 Tbsp soy sauce
  • 1 Tbsp granulated sugar
  • 1 small clove garlic, crushed chilli to taste
  • ½ tsp toasted sesame oil

Recipe Method

For the rice noodles

  1. To prepare the rice noodles, pour enough boiling water over to cover the noodles and leave to soak for 10 minutes. Once they are cooked, rinse them with cold water until completely chilled. Transfer to a large mixing bowl, drizzle with sesame oil, and toss until the noodles are evenly coated with the oil.
  2. To make the sauce blend all the ingredients together until smooth - add extra water if it's too thick.
  3. Toss all the salad ingredients well, add the dressing and serve.
  4. Serve with extra herbs and lime wedges.

To make rice paper rolls

  1. Soak the rice paper rolls in room temperature water one at a time.
  2. As soon as you have soaked one, fill with a small bundle of ingredients.
  3. Fold the sides in and roll up as you would a spring roll.
  4. Serve with the peanut sauce as a dipping sauce.

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