Ingredients
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4 Blue Dragon ® Spring Roll Wrappers
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1 tbsp canola oil, plus more for frying
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1 tbsp rice vinegar
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1 (13 oz) pkg Asian-style chopped salad kit
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3 cups shredded cooked chicken
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1/2 (10 oz) pkg chopped romaine
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2 green onions, chopped
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Toasted sesame seeds, to garnish (optional)
Steps
1
Using kitchen scissors, cut the spring roll wrappers into quarters. Add enough oil to a 12-inch nonstick skillet to cover the bottom by ¼ inch. Heat oil on medium-high until shimmering. Working in batches, add wrappers to oil. Cook 30–45 sec., until wrappers are puffed, flipping halfway through cooking. Transfer to a paper towel–lined plate to drain. Season with salt.
2
Meanwhile, in a large bowl, whisk the vinegar, 1 tbsp oil, and the dressing mix from the salad kit. Add remaining chopped salad ingredients, the chicken, romaine, and green onions and toss to evenly coat in dressing. If desired, break rice paper crisps into smaller pieces. Garnish salad with rice paper crisps and toasted sesame seeds, if desired.
