Chicken-Broccoli Egg Rolls with Ranch Dip | Meal Prep Recipe | Recipe

Dini Klein, the Los Angeles-based founder of Prep + Rally meal-prep service, is a pro at helping clients feed their families with less stress, less expense and less time. Her new cookbook, Prep and Rally, shows how to turn one hour of prep into four meals throughout the week. Here, she uses chopped meat from her BBQ-Rubbed Roast Chicken and roast broccoli—both of which she prepares ahead of time—to make these easy egg rolls. (You could also substitute any pre-cooked chicken; think leftovers or a store-bought rotisserie chicken.) Her BBQ chicken can be used in her Grilled Chicken Pita Pockets and Mexican-Inspired Chicken Flautas, too.

Dini likes to serve the egg rolls with roasted zucchini. 

Pro Tips: The ranch dip recipe makes 1 ½ cups. You'll probably only need about half of that for the egg rolls, so scale down the recipe, if you like—but extra ranch in the fridge is usually a good thing! Also, if you have fresh herbs, such as parsley or dill, on hand, mince them and add them to the dip. 

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