Bagged salad spring rolls need to be on your lazy days recipes menu! This finger food delight requires low effort, but looks fancy, and all you need is a bag of salad and rice paper wrappers to start. Follow the easy step-by-step directions to make this vegan, gluten-free, low-calorie recipe. These satisfying salad spring rolls are a total game changer on what you can create with something so simple.
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I live mom life 24/7 and some days I really just mom so hard. What I mean is that we’ve been out all day, been here, been there, feel a mess, everyone is tired, and we are all just done. Some of you know exactly what I mean.
That is when I turn to my bag o’ salad rolls for something super healthy, easy, but still makes me say “ahh this is yummy”.
I also find that I tend to use those bagged salads right away, instead of letting them sit around for longer days in my fridge.
What are Bagged Salad Spring Rolls
Simply, grab a bag of salad that comes with the premixed, washed greens, dressing, and any crunchy additions. Then you’re on your way!
I especially love that rice paper wrappers have become so popular, that I see them in every major grocery store, including Target which is a very popular store in my city.
- Easy to make, and easy to access the ingredients.
- Very low effort to make an appealing platter of gorgeous salad rolls.
- Super healthy, high fiber, low calories, low fat, and can easily be made vegan or gluten-free.
- No utensils required and no excess pots or dishes to wash.
- Create a perfect Summer day appetizer for your brunch.
- Makes salad more exciting!
- Satisfying and filling.
Ingredients
These salad spring rolls taste best with Asian-inspired pre-bagged salads. However, you can experiment and find your favorites.
- Asian Bagged Salad
- I used Taylor Farm’s Thai Chili Mango Chopped Salad with kale, cabbage, broccoli, lettuces, and a sweet chili dressing with crunchy quinoa/sunflower seeds/dried mango.
- Find an Asian style salad that comes with sweet chili sauce dressing or peanut sauce dressing. Also cabbage based and salads that have a good amount of fiber work best. Do not use just lettuce salad.
- I love bagged salads that have “crunchies” like crispy noodles, crunchy seeds, or fried onion as an added texture to the bagged-salad spring rolls.
- Shredded Carrots
- These are so simple to buy pre-shredded. I always keep some handy in the refrigerator. Always add some carrots for extra crunch and balanced sweetness.
- Scallions
- Cut the green part of the scallions into 4″ strips. These are essential to the zest needed for spring rolls to pop.
- Rice Paper Wrappers
- Water
Equipment
- Cutting Board or Area for Rolling the Spring Rolls
- Big Bowl – for the salad mixture
- Plate – for water and dipping the spring rolls
- Platter – for serving the salad spring rolls
- Small Sauce Dishes – for the dressing and added toppings
Instructions
- Take your big bowl and put the bagged salad in it. Remove the little bags of dressing and toppings.
- Add shredded carrots to the salad mix.
- Take the plate and add water to it, enough that will submerge one rice paper wrapper.
- Take a rice paper wrapper, dip it in the water on the plate, for three seconds.
- Remove the wrapper and shake it! Shake the excess water off. This is a must.
- Lay the rice paper down on the cutting board.
- Add salad mix to the wrapper, just below the center line. Add a nice healthy amount and get ready to roll the rice paper…tight.
- Take the rice paper wrapper end and wrap it over the salad, then tuck. The wrapper might still feel hard, but don’t worry, it will soften by the end. As long as it rolls, even if it feels hard (but doesn’t break), the you are good!
- Next, fold in the sides. As mentioned, the wrapper may feel slightly firm but they can still fold in and just press down gently to seal the side folds.
- Place a strip of the green scallion down.
- Now, keep rolling snugly until the entire roll is sealed. It will self seal at the end.
- Plate your salad rolls, pour the dressing in a sauce dish, and have the crispy toppings in another. Dip your rolls into the dressing, then into the crunchy stuff, then enjoy!
Notes
- Most important is to dip the rice paper wrappers for 3 seconds and shake the excess water off.
- Also note, the rice paper wrapper will still feel a little firm. The rice paper wrapper will soften. So, do not over water it or else it will be mushy.
- If your rice paper is already so soft when you place it down, it’s too wet and will be sticky, mushy, and break.
- Use Asian style pre bagged salads as chili dressing, peanut sauces, soy and miso dressings…these all go best with rice paper wrappers.
- Use filling salads with small chopped cabbage and cruciferous choices, and stay way from just lettuce.
Add Ins and Variations
The purpose of this recipe is for ease…but you can customize your bagged salad spring rolls with these add-ins and variations to suit your taste preferences:
Protein Options
- Tofu – Add a source of plant-based protein by including firm tofu strips in the spring rolls. For the best tofu spring rolls click here.
- Shredded Chicken – For a non-vegan option, shredded chicken adds a boost of protein and flavor.
- Meat – It’s almost like the fresh beef spring rolls I love to make. Full of protein and fiber. Just add your seasoned steak and thin cut beef strips.
Fresh Herbs
- Mint Leaves – Introduce a refreshing flavor by including fresh mint leaves in the filling.
- Basil – Enhance the aroma and taste with fragrant basil leaves.
Crunchy Texture
- Chopped Peanuts – Add chopped peanuts for a delightful texture and nutty flavor profile. Dip the salad rolls into this after dipping in dressing.
Dipping Sauces
- Soy Ginger Sauce – Serve the spring rolls with a dipping sauce made from soy sauce, ginger, and a dash of sesame oil for a savory twist.
- Peanut Sauce – This one is easy with no cooking involved. You’ll find the cheat peanut sauce in this avocado spring rolls recipe.
Fruit Additions
- Sliced Mango – Include fresh mango slices for a sweet and tropical element in the rolls.
- Pineapple Chunks – Layer in chunks of pineapple to add a juicy and sweet contrast to the savory flavors.
Veggie Varieties
- Avocado Slices – Incorporate creamy avocado slices for a rich and buttery texture.
- Cucumber Sticks – Add refreshing crunch by placing thin cucumber sticks alongside the salad components. Remove the seeds.
Flavorful Additions
- Lime – Add lime juice to your sauce dips for a citrusy pop.
- Chili Crunch – This is a spicy kick in addition to the dips.
Enjoy experimenting with these versatile options to create your own delightful and personalized bagged salad spring rolls.
Questions
Can I store leftovers?
Yes, each roll needs to be individually wrapped snugly with plastic wrap, air tight. Consume by the next day for best taste and freshness.
Why is my rice paper sticky?
Do not over-wet the rice paper. Three seconds then shake it. If it is too wet it will become sticky and mushy. Also, the rice paper will feel firm when wrapping, but it becomes very soft by the end of the wrapping and while it rests.
Easy Bagged Salad Spring Rolls
This finger food delight requires low effort, but looks fancy, with few ingredients. These satisfying salad spring rolls are a total game changer on what you can create with something so simple.
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Servings: rolls
Calories: 94kcal
Ingredients
- 12 oz Asian Bagged Salad Use an Asian style salad that comes with sweet chili sauce dressing, peanut sauce dressing, or other Asian dressings.
- ½ cup Shredded Carrots pre shredded
- ½ bunch Scallions Cut the green part of the scallions into 4" strips.
- 10 Rice Paper Wrappers
- Water
Instructions
- Take your big bowl and put the bagged salad in it. Remove the little bags of dressing and toppings.12 oz Asian Bagged Salad
- Add shredded carrots to the salad mix.½ cup Shredded Carrots
- Take the plate and add water to it, enough that will submerge one rice paper wrapper.Water
- Take a rice paper wrapper, dip it in the water on the plate, for three seconds.10 Rice Paper Wrappers
- Remove the wrapper and shake it! Shake the excess water off. This is a must.
- Lay the rice paper down on the cutting board.
- Add salad mix to the wrapper, just below the center line. Add a nice healthy amount and get ready to roll the rice paper…tight.
- Take the rice paper wrapper end and wrap it over the salad, then tuck. The wrapper might still feel firm, but don't worry, it will soften by the end.
- Next, fold in the sides. Press down gently to seal the side folds.
- Place a strip of the green scallion down.½ bunch Scallions
- Now, keep rolling snugly until the entire roll is sealed. It will self seal at the end.
- Plate your salad rolls, pour the dressing in a sauce dish, and have the crispy toppings in another. Dip your rolls into the dressing, then into the crunchy stuff, then enjoy!
Notes
NOTES
-
- Most important is to dip the rice paper wrappers for 3 seconds and shake the excess water off.
-
- Also note, the rice paper wrapper will still feel a little firm. The rice paper wrapper will soften. So, do not over water it or else it will be mushy.
-
- If your rice paper is already so soft when you place it down, it’s too wet and will be sticky, mushy, and break.
-
- Use Asian style pre bagged salads as chili dressing, peanut sauces, soy and miso dressings…these all go best with rice paper wrappers.
-
- Use filling salads with small chopped cabbage and cruciferous choices, and stay way from just lettuce.
-
Asian Bagged Salad
-
I used Taylor Farm’s Thai Chili Mango Chopped Salad with kale, cabbage, broccoli, lettuces, and a sweet chili dressing with crunchy quinoa/sunflower seeds/dried mango.
-
Find an Asian style salad that comes with sweet chili sauce dressing or peanut sauce dressing. Also cabbage based and salads that have a good amount of fiber work best. Do not use just lettuce salad.
-
I love bagged salads that have “crunchies” like crispy noodles, crunchy seeds, or fried onion as an added texture to the bagged-salad spring rolls.
-
Nutrition
Nutrition Facts
Easy Bagged Salad Spring Rolls
Amount per Serving
Calories
94
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.04
g
Cholesterol
2
mg
1
%
Sodium
131
mg
6
%
Potassium
86
mg
2
%
Carbohydrates
14
g
5
%
Fiber
0.4
g
2
%
Sugar
0.03
g
0
%
Protein
3
g
6
%
Vitamin A
446
IU
9
%
Vitamin C
9
mg
11
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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