Summer roll with no-cook peanut sauce

Rice paper stars in this Vietnamese-influenced recipe.

“The trick to these restaurant-quality wraps is soaking them in warm water for 15 to 20 seconds,” says Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer. “Filled with herbs, rice noodles, and Asian-inspired veggies, they make a hearty and refreshing lunch in minutes.”

This recipe is part of our meal prep series. Click here for all the details.


2 to 3 spring roll rice paper wrappers
½ cup vermicelli noodles, soaked in hot water
¼ cup red cabbage, finely sliced
8 basil leaves
2 sprigs of mint, leaves only
4 to 6 sprigs cilantro
¼ cup carrots, julienned or grated
¼ cup mung bean sprouts
¼ avocado, sliced
2 to 3 radishes, sliced
1 teaspoon sesame seeds
⅓ cup peanut sauce


⅓ cup edamame, shelled
⅓ cup celery, sliced
4 basil leaves, cut into thin ribbons
1 teaspoon rice vinegar
2 teaspoons olive oil
½ teaspoon chili paste
½ teaspoon honey



Before soaking the rice wrappers, have all other ingredients (except the peanut sauce) prepared and on hand. Pour warm water into a large bowl. Working one at a time, dip the wrapper into the water. Hold it under the surface just until it begins to soften, about 15-20 seconds. If you submerge too long, the wrap will tear easily.


Place the wrap on a smooth flat surface like your countertop or large cutting board and dab the surface with a paper towel to remove some of the water.


Place half or one third of the ingredients (in order) horizontally in the center of the roll. Do not overstuff the roll; this will cause the rice paper to crack.


Tug gently on the bottom of the rice paper and tuck it over the filling. Do the same with both ends and continue to roll tightly, tucking the ingredients in as you go.

Wrap each roll in a small piece of plastic wrap and place into an airtight container. Store in the refrigerator alongside the peanut sauce.  


Combine the edamame, celery, basil, and onions in an airtight container. Store in the refrigerator, alongside a small container containing the rice vinegar, olive oil, chili paste, and honey in a small container.


Serve the edamame salad tossed with the dressing alongside the summer rolls dipped in peanut sauce.