For a no-bake meal that is perfect for warm weather, try these Mango Chicken Summer Rolls with Avocado and a Peanut Dipping Sauce. This healthy recipe is gluten-free.

plate with mango summer rolls with a peanut dipping sauce

Summer rolls are amazing in hot weather because they are usually served at room temperature or chilled. They are the non-fried version of spring rolls, and are gluten-free using rice paper wrappers.

You can get very creative with summer rolls, filling them with whatever is in season or you have on hand. This recipe for Chicken Summer Rolls uses shredded, cooked chicken, sweet ripe mango, avocado, and delicate rice noodles.

We’ve been having a heatwave here in California, and I can’t tell you how much I enjoyed this refreshing summer roll recipe. It has simply been too hot to turn on the oven. If it’s hot where you are, I suggest you make a double batch of these and give yourself a break from a hot kitchen too.

labeled ingredients for mango chicken summer rolls recipe

Recipe Steps

You won’t believe how easy it is to make summer rolls. And, just to clarify, summer rolls are not fried. They are made using rice paper wrappers that you can buy online or find in the Asian food section of your local grocery store.

Step One

Prep all of your ingredients so they are ready to go. This will make it easier once you are ready to assemble the rolls.

Step Two

To soften up the rice paper wrappers, you’ll need to dip each one in a bowl of very hot water for about 5 seconds. Then, lay the wrapper on a flat surface (only work with one at a time).

Step Three

Fill each of your summer rolls, wrap them up like a burrito, and set them aside. Make the peanut dipping sauce by combining the ingredients and giving them a stir.

Step Four

That’s it! You can then enjoy your delicious homemade Mango Chicken Summer Rolls with Avocado and Peanut Dipping Sauce.

summer rolls ready to be eaten

Pro Tips

  • Feel free to use cooked shrimp, sliced extra-firm tofu, or whatever type of cooked protein you like in the summer rolls.
  • To help keep your kitchen cool, make my Instant Pot Shreddable Chicken recipe.
  • Make a double batch of these summer rolls and keep them in the fridge to enjoy all week. This is a great meal prep recipe.

FAQs

Can this recipe be made vegan or vegetarian?

Yes, absolutely! Just use sliced extra-firm tofu instead of chicken.

Can I use almond butter instead of peanut butter in the sauce?

Yes! You can use any kind of nut or seed butter to make the dipping sauce.

picture of summer roll up close to see the mango and avocado

Other Healthy Summer Recipes You Might Like

Or, check out my entire list of healthy summer recipes, all made gluten-free and dairy-free, with no refined sugars.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print

Mango Chicken Summer Rolls

white plate filled with mango summer rolls

For a no-bake meal that is perfect for warm weather, try these Mango Chicken Summer Rolls with Avocado and a Peanut Dipping Sauce. This healthy recipe is gluten-free.

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: No-bake
  • Cuisine: Vietnamese
  • Diet: Gluten Free
Scale

Ingredients

  • 12 rice paper wrappers
  • 2 cups hot water (for softening the rice paper wrappers)
  • 1 cup shredded chicken
  • 1 ripe mango, peeled and cut into strips or chunks
  • 1/2 ripe avocado, peeled and cut into chunks
  • 8 ounces rice noodles, cooked
  • ½ cup smooth natural peanut butter
  • 1 teaspoon sesame oil
  • 1 teaspoon coconut aminos
  • 1 teaspoon maple syrup
  • 1 teaspoon hot water

Instructions

  1. To assemble the summer rolls, dip one of the ripe paper wrappers in a bowl filled with hot water. Lay the softened rice paper wrapper on a flat surface.
  2. Place a few pieces of chicken, mango, and avocado in the center of the rice paper wrapper.
  3. Fold the rice paper over the filling, and then fold in the edges (like you’re making a burrito).
  4. Set the finished summer roll on a serving plate and continue until you have used up all the ingredients.
  5. To make the dipping sauce, combine the peanut butter, sesame oil, coconut aminos, maple syrup, and 1 teaspoon of hot water in a small mixing bowl. Use a spoon or whisk to stir until smooth.
  6. Serve the summer rolls with the dipping sauce at room temperature or chilled.
  7. Store any leftovers in the refrigerator for up to 4 days.

Notes

  1. You can make this recipe vegan or vegetarian by using extra-firm tofu instead of chicken.
  2. You can also use cooked shrimp instead of chicken, if you prefer.

Keywords: summer rolls with mango and avocado, summer rolls peanut dipping sauce, vietnamese chicken summer rolls

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