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Serve 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 with some Sweet Chili Edamame for a quick game day snack with garlic, sweet chili sauce, and toasted sesame seeds for extra crunch. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 • 4 cups Water • 3 Tbsp Salt • 2 1/4 cups Edamame or Frozen Edamame Pods • 1 Tbsp Cooking Oil • 2 cloves Garlic, minced • 2 Tbsp Sweet Chili Sauce • 1 tsp Toasted White Sesame Seeds 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. Boil Water (4 cups) in a medium-sized pot over medium-high heat. Add Salt (3 Tbsp) to the water and bring to a boil. 2. As soon as the water has reached a rolling boil, add Edamame (2 1/4 cups) to the pot, and boil for 4 minutes. 3. Drain the cooked edamame using a colander and rinse with cold water. 4. Heat Cooking Oil (1 Tbsp) in a frying pan over medium-high heat. Add the edamame to the pan, stir-fry for about 1 minute. 5. Add Garlic (2 cloves), and stir-fry till aromatic (about 30 seconds). 6. Pour the Sweet Chili Sauce (2 Tbsp) over the edamame, followed by the Sesame Seeds (1 tsp). Stir well to combine all the ingredients. 7. Prepare 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 according to package directions, using your preferred cooking method. 8. Allow the edamame to cool slightly before serving with the warm egg rolls.