How This Became my Go-To Lunch When I’m in a Pickle

Okay, so you know those days where you’re hungry but also not in the mood to stand over a stove (or maybe it’s just sweltering)? That’s when I whip out this spring roll salad—with the jazziest little spicy ginger dressing. The first time I made this, I was actually just trying to use up odds and ends in the veggie drawer (I forgot the cilantro the first round, oops). But it turned out so colourful, crunchy, and fresh that now it’s the salad I crave on sticky afternoons. My partner said it’s like eating summer out of a bowl—except you don’t end up with rice paper stuck to your elbow. Which has definitely happened to me, more than once.

Why You’ll Love This: No Fuss, All Flavor

I make this when I want to dodge takeout but don’t want to be stuck sautéing until midnight. My family goes proper bonkers for the ginger dressing; honestly, if I don’t double it, there might be a squabble. (One time my little brother tried to drink it straight. Not even making that up.) Plus, I’ve found it’s got just enough crunch and kick to make lunch exciting again—especially paired with cold leftovers (which I swear sometimes taste better anyway). If you’ve suffered through limp salads before, this is not one of those!

The Stuff You’ll Need (And What Actually Works as a Swap)

Rice noodles (around 100g dry for two big servings) — or instant ramen noodles without the seasoning packet if that’s what’s lurking!
Carrot, 1 big one, julienned — I sometimes just grate it if I’m feeling lazy
Cucumber, half a long one, sliced into matchsticks — I’ll use mini cucumbers if the big ones look dodgy at the shop
Red bell pepper, 1, thinly sliced — or yellow if it’s on sale
Fresh herbs: Big handful coriander (cilantro) & mint — my grandmother always insisted on Thai basil but honestly any combo works
Bean sprouts, a generous handful — sometimes I leave these out, no sweat
Tofu, 200g, cubed and pan-fried (optional, but I like the protein)
Roasted peanuts, crushed — totally optional, but my lot say it’s critical for the crunch factor

For That Spicy Ginger Dressing:

2 tablespoons soy sauce (use tamari if you need it gluten-free)
1 tablespoon lime juice (lemon works but it’s just a tad different, maybe more friendly to the citrus shy)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil (or any neutral oil if sesame’s a no-go)
1 small fresh red chili, finely chopped (deseeded if you’re heat-timid. I usually go rogue and just dump in a glug of Sriracha)
Thumb-sized piece ginger, grated – oh, or use that jarred stuff in a true pinch
1 garlic clove, minced (I skip this when heading out after lunch—up to you!)

How It All Comes Together (With My Odd Quirks Thrown In)

Start by getting those rice noodles in a heatproof bowl. Pour over a kettle of boiling water. Let them hang out for 5-7 minutes, stirring now and then, until totally soft. Drain, rinse with cold water, and shake them around—don’t worry if they’re a bit clumpy, it sorts itself out.
Meanwhile, chop all your veggies into cheerful, skinny sticks. This is where I usually sneak a carrot bit. If you’ve got a spiralizer, knock yourself out, but I just use a regular knife (my hands are not built for rowing boats, so no fancy gear needed).
Mix your dressing: pop everything into a jar and shake it like you’re making a cocktail at a slightly boring party. Or, if you’ve only got a bowl, a fork will do fine. Actually, I find it works better if you taste after the first shake—sometimes it needs more lime.
If you’re using tofu, gently pan-fry the cubes until golden and crispy, but don’t lose sleep if a few bits break apart—mine always do.
Toss noodles, veggies, and herbs in a big bowl. Pour over most of the dressing (reserving a little for drizzling) and give everything a jolly toss with your hands. Don’t worry if it looks like a mess here; it always does at this stage. Top with tofu and scatter those roasted peanuts (and another small drizzle of dressing, if you didn’t drink it all yet).

Bits I Wish I’d Known When I Started

If you overdress the noodles, they can go a bit floppy later—so err on the side of less at first
The herbs really make this, but use what you’ve got—parsley in a pinch isn’t a crime
I once tried making this with leftover spaghetti noodles. Not the same vibe, but kind of funny

Some Variations (And What Fell Flat)

Added shredded rotisserie chicken instead of tofu for a lazy protein boost—winner
Subbed a Thai peanut dressing once and, honestly, lost the fresh flavor—wouldn’t do it again
Skipped the peanuts and used toasted sesame seeds—worked a treat
Threw in avocado cubes one time, made it weirdly slippery (wouldn’t recommend, but you do you!)

Do You Really Need Fancy Gear?

I’ve got a cheap OXO julienne peeler, which makes the carrot cutting faster, but honestly a normal kitchen knife is totally fine. If you don’t have a salad spinner, just give your veggies a good shake in a clean tea towel (don’t use the one your cat likes, though).

Spring Roll Salad with Spicy Ginger Dressing

How Long Will This Sit in the Fridge?

Technically, it’ll keep for two days in an airtight box, especially if you stash the dressing separately. But honestly, in my house it never lasts more than a day! The noodles do go a bit chewy after a while, so I’d say eat soon-ish.

How Do I Serve This? You Have Options, Mate

Big bowls are a must. My friend once put this in a wrap for a picnic—genius if you ask me. Sometimes I serve with some cold leftover BBQ pork on top, which isn’t exactly authentic but makes it a meal. Add extra chili if you’re feeling bold.

Learnt the Hard Way: My Pro Tips

Don’t rush the noodle soaking—I once tried using just-tap-hot water and they were like rubber bands. Boiling is best.
Taste the dressing before you toss it with the veg; I’m always surprised how much it can vary, depending on the lime’s mood.
Use a really big bowl (bigger than you think) or you’ll have lettuce bits flying clear across the kitchen.

Questions Folks Actually Ask Me

Can I make this ahead? Yes! Just keep the dressing and veggies/noodles separate, then toss before eating. But—like I said—the noodles get kind of clumpy if left too long.
What if I can’t find rice noodles? Good old ramen or even soba will do in a pinch. I’ve even used glass noodles (mung bean), and those worked brilliantly. Pasta, on second thought, was a bit odd.
Is this spicy? Only as much as you want. Seed your chili or use less, or just a smidge of hot sauce if that’s your thing.
Can I use bottled ginger? Absolutely. I’m not proud, but it’s saved me when the ginger root was as dry as an Aussie summer.
Allergy warning? Yep, peanuts. Swap for cashews or sunflower seeds, or skip entirely if you need.

Oh, and if you’re keen on getting really technical with your veggie julienne, Serious Eats has a guide that’ll make you a pro—but my results are always a little wonky, and that’s part of the charm. For more noodle salad inspo, Cookie and Kate has a fab variation. I guess in the end, a salad like this is more about the spirit than the rules—run with it!

Spring Roll Salad with Spicy Ginger Dressing