Sweet Chilli Dressed Spring Roll Side Salad
Sharing Dish | with Peanuts, Mint and Lime
- Cereals containing gluten
- Soya
- Wheat
- Barley
- Peanut
- Almonds
- Cashew nuts
- Nuts
- Sesame
- May contain traces of allergens
- Pistachio nuts
- Pecan Nuts
- Macadamia Nuts
- Hazelnuts
- Walnuts
- Brazil nuts
A spring roll side salad is a deconstructed version of Cambodian fresh spring rolls. It typically includes fresh vegetables like lettuce, carrots, cucumbers, and herbs such as mint and coriander. It’s tossed with a light, tangy dressing and often served with a peanut or sweet chilli sauce. This salad is typical of Cambodian cuisine because it uses fresh, crisp ingredients and emphasises the balance in flavours—sweet, sour, salty, and savoury—found in many Cambodian dishes. Our spring roll side salad adds crispy spring rolls into the mix to bring a crunch to this refreshing dish.
Ingredients
4 unit(s)
Vegetable Spring Rolls
(Contains: Cereals containing gluten, Soya, Wheat, Barley, Almonds, Cashew nuts, Nuts, Sesame, May contain traces of allergens)
1 unit(s)
Baby Cucumber
1 unit(s)
Lime
1 bunch(es)
Mint
25 grams
Salted Peanuts
(Contains: Peanut, Almonds, Cashew nuts, Nuts, Sesame, May contain traces of allergens, Pistachio nuts, Pecan Nuts, Macadamia Nuts, Hazelnuts, Walnuts, Brazil nuts)
120 grams
Coleslaw Mix
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil
Nutritional information
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
c) Remove the spring rolls from the packing and pop onto a baking tray.
c) Once the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-14 mins.
a) Meanwhile, trim and halve the cucumber lengthways, then slice into 0.5cm thick rounds.
b) Juice the lime into a large bowl.
c) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
d) Crush the peanuts in the unopened sachet using a rolling pin.
e) Add the honey (see pantry for amount) to the bowl of lime juice, along with the peanuts, mint and olive oil (see pantry for amount). Season with salt and pepper.
a) Add the cucumber and coleslaw mix to the dressing and toss to coat.
b) Once the spring rolls are cooked, drizzle over the sweet chilli sauce and toss to coat the spring rolls in the sauce.
c) Cut each roll in half diagonally and add to the salad. Toss to coat in the dressing, then pop into your serving bowl to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The salad offers amazing flavours, with a lovely dressing combining lime, peanuts, and mint. Some found the spring rolls had a strong cinnamon-five spice taste.
- Ease of prep: Very easy to prepare; an 11-year-old was able to make it successfully.
- Suggestions: Consider using less lime for a milder tang. Try sesame oil instead of olive oil, and dry-roast the peanuts to enhance flavour.
- Portions: Some found it quite filling and heavy, potentially overshadowing the main course.
- Ingredients: Replace coleslaw mix with carrot and gem lettuce for a less bitter salad. The spring rolls are optional; the salad shines on its own.
