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Egg Rolls with Spicy Edamame Dip

30 minutes
Serves 10-12
  • 2 cups edamame, shelled
  • 2 tsp garlic salt
  • 1/2 tsp cayenne pepper
  • 4 Tbs olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 packages Kahiki Egg Rolls (8 Egg Rolls)
  • Assortment of fresh cut vegetables
  1. In a saucepan bring 8 cups of water to a boil. Drop in edamame, return to a boil and cook for 5 minutes on a low boil. Drain and cool the beans under running cold water.
  2. Place cooled edamame in a food processor with garlic salt, and cayenne pepper. Process until smooth adding up to ¾ cup of water if necessary to make smooth. Add olive oil, lime juice and cilantro. Pulse to combine.
  3. Prepare egg rolls according to the package instructions. Cut diagonally in half and serve alongside the dip with cut fresh vegetables.