1 bagged Asian Chopped Salad Mix
16 cooked shrimp, cut in half lengthwise
Fresh mango or avocado, cut into strips
2 Tablespoons creamy peanut butter
Rice paper wrappers
Open the Chopped Salad Mix and take out the additional ingredient packages. Pour the dressing into a small bowl and whisk in about 2 tablespoons of creamy peanut butter (this works especially well with sesame ginger vinaigrette type dressings) and set aside as a dipping sauce.
Look at the crunchy toppings which often include nuts, fried wonton strips and even toasted coconut. If they are in larger pieces, further chop them so they’re easy to sprinkle in your roll. You can add some chopped peanuts if your mix doesn’t include nuts.
Have everything laid out in order for easy assembly, because the assembly happens quickly! One at a time, dip your rice paper wrapper into warm water and lay on a cutting board. Top with ingredients in this order—shrimp, mango or avocado, chopped salad, chopped crunchy toppings. Fold in sides of rice paper over the edges of your ingredients and wrap into a spring roll. Set on a serving platter and continue making rolls until you’ve used your ingredients.
Serve with peanut butter dipping sauce.