High-Protein Chicken & Edamame Summer Rolls

Chef's Notes: Meal Prep Tip: Prepare the chicken-edamame mixture and slice all vegetables up to 2 days ahead. Store separately in airtight containers. Rolling Technique: Don't oversoak the rice paper—it will continue to soften as you add fillings. Variation: For a seafood option, substitute 300g cooked chopped shrimp for half the chicken. Serving Suggestion: For a complete meal, serve with a small side of miso soup with silken tofu for additional protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large skillet over medium-high heat. Add olive oil, then add ground chicken, breaking it up with a spatula. Cook for 6-7 minutes until no longer pink.

Step 2

Add shallots, garlic, and ginger. Cook for 2-3 more minutes until fragrant and softened.

Step 3

Add soy sauce, lime juice, and sambal oelek (if using). Cook for 1 minute.

Step 4

Stir in the cooked edamame and hemp seeds. Cook for 2 minutes to combine flavors.

Step 5

Remove from heat and stir in fresh mint. Allow to cool for 10 minutes.

Step 6

In a medium bowl, combine Greek yogurt, hoisin sauce, peanut butter, lime juice, garlic, and sriracha (if using).

Step 7

Whisk thoroughly until smooth. Add water 1 tbsp at a time until desired consistency is reached.

Step 8

Transfer to a serving bowl and refrigerate until ready to serve.

Step 9

Fill a large, shallow dish with warm water to a depth of 2.5cm.

Step 10

Place one rice paper sheet in water; let stand for 30 seconds or until soft but not too soggy.

Step 11

Place softened sheet on a clean, damp work surface.

Step 12

On the bottom third of the sheet, layer: 2 basil leaves 75g chicken-edamame mixture 35g vegetable slaw mixture A few slices of bell pepper, cucumber, and avocado A sprinkle of bean sprouts and cilantro

Step 13

Fold in sides of rice paper, then roll up tightly from the bottom (filled edge), jelly-roll style.

Step 14

Place seam-side down on a serving platter and cover with a damp cloth to prevent drying.

Step 15

Repeat with remaining ingredients to make 12 rolls total (3 per serving).

Step 16

Arrange 3 rolls per plate with 60ml (4 tbsp) of protein-rich dipping sauce.

Step 17

Serve immediately, or cover with damp paper towels and plastic wrap if serving within 2 hours.