The Kitchen
Mango Chicken Summer Rolls
Conveniently made with shredded rotisserie chicken, these no-cook, fresh summer rolls are a delightful lunch or dinner, especially on sticky summer days.
Ingredients · Servings 4
- 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
- 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"-diameter rice papers
- 1 head of butter lettuce, leaves separated
- 3 cups 2" matchstick crunchy vegetables (such as carrots, radishes, and/or cucumbers)
- 1 large mango, peeled, pitted, flesh cut into 2" matchsticks
- ½ bunch cilantro, tough stems removed, cut into 1" pieces
- Vegetable oil (for platter)
Method · 30 minutes
- 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 sauce is thick, add a few splashes of water to loosen to the consistency of ketchup.
- 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 chicken.
- Working one at a time, dip twelve 8"-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 surface. Place 1 leaf (or 2 if leaves are small) from 1 head of butter lettuce, leaves separated, on bottom third of a paper to act as a cup. Arrange about ¼ cup of 3 cups 2" 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" matchsticks, and a few pieces from ½ bunch cilantro, tough stems removed, cut into 1" pieces, on top of lettuce. Fold sides of rice paper up and over filling, then starting with the side closest to you, roll up rice paper gently but tightly. Repeat with remaining ingredients to make 11 more rolls.
- Lightly coat a platter with vegetable oil and arrange summer rolls on top. Cut in half diagonally if desired and serve with peanut sauce for dipping.
“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”
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: Smashed Zucchini With Tahini-Ginger Dressing; Stone Fruit and Salami Panzanella; and Spicy Tuna Tostadas
Recipe information
- Total Time 30 minutes
- Yield 4 servings
Preparation
- SauceStep 1Whisk 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 sauce is thick, add a few splashes of water to loosen to the consistency of ketchup.
- Rolls and AssemblyStep 2Toss 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 chicken. Step 3Working one at a time, dip twelve 8"-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 surface. Place 1 leaf (or 2 if leaves are small) from 1 head of butter lettuce, leaves separated, on bottom third of a paper to act as a cup. Arrange about ¼ cup of 3 cups 2" 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" matchsticks, and a few pieces from ½ bunch cilantro, tough stems removed, cut into 1" pieces, on top of lettuce. Fold sides of rice paper up and over filling, then starting with the side closest to you, roll up rice paper gently but tightly. Repeat with remaining ingredients to make 11 more rolls. Step 4Lightly coat a platter with vegetable oil and arrange summer rolls on top. Cut in half diagonally if desired and serve with peanut sauce for dipping.
