The Perfect No-Cook Summer Meal
By August 3, 2026. Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Adrian Ababović.
Conveniently made with shredded chicken, these fresh summer rolls are a delightful lunch or dinner, especially on sticky summer days. If you’re feeding a crowd, double the ingredients and set it all up as a DIY summer roll bar, with each person in charge of filling and rolling their own chubby cylinder of crunchy vegetables and spicy chicken.
The rice papers need only a brief dip in cool (never warm) water. You want them coated in a film of water but not sodden. They’ll continue to soften and flex as you fill and roll. Serve these summer rolls immediately after filling.
Too hot to go near a stove? Check out more of these no-cook recipes.
Recipe information: Total Time 30 minutes; Yield 4 servings.
Ingredients
For the Sauce
- ½ cup creamy peanut butter
- 2 Tbsp. chili sauce (such as sriracha)
- 2 Tbsp. distilled white vinegar
- 2 Tbsp. oyster sauce
- 1 Tbsp. fish sauce
- 1 Tbsp. sugar
- ¼ cup water (for thinning the sauce)
For the Rolls and Assembly
- 2 cups shredded chicken meat (from about ½ small rotisserie chicken)
- 1 Tbsp. chili sauce (such as sriracha)
- 1 Tbsp. oyster sauce
- Kosher salt
- 12 8-inch-diameter rice papers
- 1 head butter lettuce, leaves separated
- 3 cups 2-inch matchstick crunchy vegetables (such as carrots, radishes, and/or cucumbers)
- 1 large mango, peeled, pitted, flesh cut into 2-inch matchsticks
- ½ bunch cilantro, tough stems removed, cut into 1-inch pieces
- Vegetable oil (for platter)
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Preparation
Step 1: Make the Peanut Dipping Sauce
Whisk ½ cup creamy peanut butter, 2 Tbsp. chili sauce (such as sriracha), 2 Tbsp. distilled white vinegar, 2 Tbsp. oyster sauce, 1 Tbsp. fish sauce, 1 Tbsp. sugar, and ¼ cup water in a medium bowl until smooth and creamy. If the sauce is thick, add a few splashes of water to loosen to the consistency of ketchup.
Step 2: Season the Chicken
Toss 2 cups shredded chicken meat (from about ½ small rotisserie chicken), 1 Tbsp. chili sauce (such as sriracha), 1 Tbsp. oyster sauce, and a pinch of kosher salt in a medium bowl to coat the chicken.
Step 3: Dip, Fill, and Roll
Working one at a time, dip twelve 8-inch-diameter rice papers into a large shallow bowl filled with cool water, just long enough to coat in a film of water (you don’t want them to be floppy). Shake off excess water and place on a surface. Place 1 leaf (or 2 if leaves are small) from 1 head of butter lettuce, leaves separated, on the bottom third of a paper to act as a cup. Arrange about ¼ cup of 3 cups 2-inch matchstick crunchy vegetables (such as carrots, radishes, and/or cucumbers), 2 Tbsp. seasoned chicken, a few pieces from 1 large mango, peeled, pitted, cut into 2-inch matchsticks, and a few pieces from ½ bunch cilantro, tough stems removed, cut into 1-inch pieces, on top of the lettuce. Fold the sides of the rice paper up and over the filling, then starting with the side closest to you, roll up the rice paper gently but tightly. Repeat with the remaining ingredients to make 11 more rolls.
Step 4: Serve
Lightly coat a platter with vegetable oil and arrange the summer rolls on top. Cut in half diagonally if desired and serve with the peanut sauce for dipping.