{"id":88809,"date":"2024-04-09T12:15:00","date_gmt":"2024-04-09T12:15:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/04\/09\/i-cant-stop-eating-this-viral-spring-roll-salad-straight-from-the-fridge-no-wonder-it-has-23-million-views\/"},"modified":"2024-04-09T12:15:00","modified_gmt":"2024-04-09T12:15:00","slug":"i-cant-stop-eating-this-viral-spring-roll-salad-straight-from-the-fridge-no-wonder-it-has-23-million-views","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/04\/09\/i-cant-stop-eating-this-viral-spring-roll-salad-straight-from-the-fridge-no-wonder-it-has-23-million-views\/","title":{"rendered":"I Can’t Stop Eating This Viral Spring Roll Salad Straight from the Fridge (No Wonder It Has 23 Million Views!)"},"content":{"rendered":"


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I\u2019ve never been able to get the hang of making spring rolls; there\u2019s either too much or too little filling or, even worse, the wrappers tear mid-fold, causing all of the filling to spill out. So, after many failed attempts at making spring rolls, I leave it to the experts. But, a recent Instagram reel of a low maintenance spring roll salad<\/a> caught my attention. The taste of a homemade spring roll without the hassle of rolling and wrapping? I\u2019m sold. And, there is nothing I love more than a refreshing salad on a warm day. So, let\u2019s get cooking.<\/p>\n

Get the recipe: <\/strong>Viral Spring Roll Salad<\/strong><\/a><\/p>\n<\/div>\n<\/div>\n

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How to Make the Spring Roll Salad<\/h2>\n<\/p>\n<\/div>\n
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I followed the viral spring roll salad recipe by Danielle Brown from Healthy Girl Kitchen<\/a>. Danielle\u2019s recipe didn\u2019t have measurements for the salad ingredients (only for the peanut sauce), but I was able to estimate the quantities based on what she showed on her cutting board. Here\u2019s what I prepped for the salad: 1 package of thin rice noodles, 2 cups cucumber, 2 cups carrot, 1\/2 a head of red cabbage, 2 red bell peppers, 1 large green onion, 1\/4 cup cilantro, and 1\/4 cup peanuts.<\/p>\n<\/div>\n<\/div>\n

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To start, process the veggies. Using a mandoline or sharp knife, cut the cucumber, red cabbage, carrots, and bell pepper into thin matchstick-like strips. Finely chop fresh cilantro and green onion, and add to a large serving bowl.<\/p>\n<\/div>\n<\/div>\n

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Cook the rice noodles in boiling water, following the package\u2019s instructions. I used MAMA Instant Rice Vermicelli Noodles<\/a> which took three minutes to make. Once the noodles are done, strain in a colander over the sink and rinse with cold water to stop any further cooking. Add them to the bowl with the chopped vegetables.<\/p>\n

Prepare the peanut sauce by mixing all of the wet ingredients in a small bowl. Pour over the salad and toss until combined. Top with additional chopped peanuts, cilantro, and sesame seeds. Serve immediately and enjoy!<\/p>\n<\/div>\n<\/div>\n

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With a few tweaks, I think this could be the ultimate summer salad. It\u2019s flavorful, easy to make, and a wonderful way to showcase the season\u2019s bounty. The peanut sauce, in particular, was out-of-this-world delicious. There was just one problem though: I was craving more sauce. With so many fresh vegetables and an entire package of noodles, the sauce\u2019s bright flavors got lost in the mix.<\/p>\n<\/div>\n<\/div>\n

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So, next time I will be doubling the sauce. I\u2019ll also be adding some protein to make it more filling for days when I\u2019m having it as a full meal versus a side dish. Shrimp and crispy tofu would be my first two choices, but grilled chicken or steak would be delicious too. Overall, it was a really fun and tasty alternative to a traditional Vietnamese spring roll!<\/p>\n<\/div>\n<\/div>\n

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4 Tips for Making the Viral Spring Roll Salad<\/h2>\n<\/p>\n<\/div>\n