Shrimp and Chicken Summer Rolls with Thai Peanut Sauce

Shrimp and Chicken Summer Rolls with Peanut Sauce


After a month-long journey through the American midwest and two Canadian provinces, we arrived safely home a few days ago.  Fresh vegetables were scarce as we traveled the interstates, and consequently they are what we crave.  Let there be salad–and all manner of greens and farmers markets!  Fried foods have been banned for the foreseeable future.  It is lovely to be back in the kitchen, and while I get back into my groove, this recipe was one we enjoyed just before we left.

Tucked into these addictive summer rolls is one of the best salads I have ever tasted.  The inspiration for the salad combination came from Put On Your Cake Pants.  Her recipe for Mango Thai Chicken Salad is truly exceptional.  So I stuffed many of those incredible flavours into moist rice wrappers, and some seriously delicious summer rolls were born.  I incorporated that out-of-this-world peanut sauce right into the filling.

Rolls like these are perfect for when you want the refreshing flavours of a salad in a different format.  And you can take your pick of protein.  Shrimp or chicken or even some seasoned tofu are all good options when combined with the crisp lettuce, cucumbers, mango, cilantro and peanut sauce.  More salad, less oven.  Amazing taste.  Cool and simple.  There are so many reasons to make these summer rolls again and again.  And I certainly will.

Summer Rolls with Shrimp and Chicken

Shrimp and Chicken Summer Rolls with Thai Peanut Sauce

  • Difficulty: easy
  • Print


  • shrimp or chicken, cooked and sliced
  • cucumber, sliced lengthwise and cut into 4-inch strips
  • mango, sliced into strips
  • fresh cilantro sprigs
  • round rice wrappers
  • Thai peanut sauce:
    • 1/4 cup creamy peanut butter (or cashew butter)
    • 2 tablespoons rice vinegar
    • 1 tablespoon soy sauce
    • 3 tablespoons sesame oil
    • 2 tablespoons pure honey
    • 1/2 teaspoon sea salt
    • 2 tablespoons water


  1. Whisk together peanut sauce ingredients until smooth.
  2. Soften each rice wrapper by submerging one at a time in a plate filled with hot water.  Transfer moistened wrapper to another plate or counter and place shrimp or chicken, lettuce, cucumber, peanut sauce, and cilantro near the middle, but at a place about 3 inches from the near side of the wrapper.
  3. Carefully fold both sides of the wrapper inward and then roll from the bottom to form a burrito-like package that encloses the filling.
  4. Transfer each roll to a serving plate.  Cover and chill until ready to serve.

I’m sharing this here and at Allergy Free Wednesdays.


26 thoughts on “Shrimp and Chicken Summer Rolls with Thai Peanut Sauce

  1. I recently bought wrappers but did not know what I wanted to do with them. I would love these with the chicken. I am glad you shared this.

  2. I love food like this, so packed full of flavour and super healthy too. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!

  3. These look delicious! What a great use for peanut sauce – looking forward to trying these! I agree with you about the road-tripping…it makes me crave fresh produce, too. I was on the road for a bit recently and had some serious fruit and veggie yearnings…

  4. Wow, these look amazing. Quality shrimp is hard to find here for a decent price, but I would love to at least try making your Thai peanut sauce. I’ve recent started making my own hoisin sauce with peanut butter and it’s inspired me to try making more homemade sauces. Any suggestions? 🙂

    1. I’ve never made hoisin sauce, but I found this peanut sauce easy to make. It would be a great dipping sauce for other DIY Asian meals. In China I always enjoyed the tofu wrapped cucumbers with hoisin sauce. Have you had those?

      1. Well, I’ve had tofu dishes and cucumber dishes, but I’ve never had them combined before. Sounds delicious!

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