Wash 3 packages of fresh scallions, thinly slice crosswise + discard roots; heat 2 tbsp oil in skillet over med-high; pat 2 packages of shrimp dry + sauté with salt/pep 1-2 min til shrimp is warmed through; mix in scallions

Heat 3 tbsp oil in skillet over med-high + cook ½ of the superblend salad with salt/pep 5 min til tender

Fill a shallow bowl with warm water + dip one spring roll wrapper into water til soft but not mushy, no more than 30 sec; move to a work surface + spread a small handful of veggies + a few shrimp onto bottom third of wrapper; fold up bottom edge to cover fillings, then fold in each side + roll up; repeat with 9 wrappers

Serve sauce for dipping

A note from our chefs: This recipe makes an extra serving. Cook everything as instructed, then enjoy it all today or save the extra portion for later.