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1
Fill a large, shallow bowl with warm water.
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2
Soak 1 rice paper round at a time in the water until pliable, generally 30 to 60 seconds, depending on water temperature and the rice paper.
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3
Place the softened rice paper on a work surface and carefully spread 1 teaspoon of the edamame dip on the bottom third of the rice paper, leaving 2 1/2 inches between the dip and the edges of the paper.
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4
Place 1/4 cup of the slaw on top of the dip and 1/4 cup of the shredded chicken on top of the slaw, then lay 2 mint leaves over the filling.
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5
Fold the right and left sides of the paper inover the filling, compressing the filling slightly.
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6
Fold the bottom edge up and over the filling, then tightly roll the entire thing away from your body, pressing gently to make a compact roll.
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7
Moisten your finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal.
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8
Repeat with the remaining ingredients.
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9
Cut the rolls in half on the diagonal with a sharp knife before serving.
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10
When you take these to go, leave them whole and wrap tightly in wax paper.
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11
Eat right away or cut when you are ready to eat!
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12
Store in a covered container in the refrigerator for 3 days.
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13
(per serving)
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14
Calories: 140
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15
Total Fat: 4.7g (1g saturated, 1.8g monounsaturated)
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16
Carbohydrates: 11g
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17
Protein: 12g
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18
Fiber: 1g
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19
Sodium: 250mg
