Mango Chicken Summer Rolls are what happens when rotisserie convenience meets Bangkok swagger.
No-cook, no-sweat, all-reward. This is the appetizer that converts the "I don't do rice paper" crowd — fresh crunch, spicy-sweet peanut sauce, and enough mango to make it feel like vacation eating. Perfect for sticky summer nights when the stove is off-limits.
🍴 INGREDIENTS:
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
Rolls: • 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:
1. Whisk ½ cup creamy peanut butter, 2 Tbsp. chili sauce, 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.
2. Toss 2 cups shredded chicken meat, 1 Tbsp. chili sauce, 1 Tbsp. oyster sauce, and a pinch of kosher salt in a medium bowl to coat chicken.
3. Working one at a time, dip rice papers into a large shallow bowl filled with cool water, just long enough to coat in a film of water. Shake off excess water and place on surface.
4. Place 1 leaf (or 2 if leaves are small) of butter lettuce on bottom third of rice paper to act as a cup.
5. Arrange about ¼ cup of matchstick vegetables, 2 Tbsp. seasoned chicken, a few pieces of mango, and a few pieces of cilantro on top of lettuce.
6. Fold sides of rice paper up and over filling, then starting with the side closest to you, roll up rice paper gently but tightly.
7. Repeat with remaining ingredients to make 11 more rolls.
8. 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.
Save this for your next patio spread.
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