Photo of Chicken Summer Rolls with Peanut Dipping Sauce by WW

Chicken Summer Rolls with Peanut Dipping Sauce

Points® value
Total Time
25 min
15 min
10 min
These fresh and crunchy summer rolls are great for a picnic, party, or lunch. We rolled these with plenty of fresh basil, mint, and cilantro and serve them with a quick, Asian peanut sauce that adds tons of delicious flavour! A package of shredded coleslaw mix shaves off prep time but make sure you pick one with both carrots and cabbage. To mix it up, you can also use rotisserie chicken or cooked shrimp instead of the cooked chicken tenders. Since they’re fun to make, you won’t have any trouble getting volunteers to help you roll them. They may be made several hours ahead of serving. Store refrigerated and covered with a damp paper towel.


Powdered peanut butter

¼ cup(s)


¼ cup(s)

Hoisin sauce

¼ cup(s)

Soy sauce

2 tsp(s)

Chili sauce

2 tsp(s), (chili-garlic)

Unseasoned rice vinegar

2 tsp(s)

Uncooked boneless skinless chicken breast tenderloins

2 strip(s), cooked

Rice paper wrappers

6 item(s), 6"



Fresh basil


Fresh mint leaves


Red bell pepper

cup(s), chopped

Packaged coleslaw mix (shredded cabbage and carrots)

1 cup(s)


  1. Whisk together powdered peanut butter and water until fully combined. Whisk in remaining ingredients.
  2. Slice cooked chicken tenders lengthwise into long strips.
  3. Briefly soak rice paper in warm water to soften and lay on work surface.
  4. Layer center of each with 1/3 cup veggies, 1/3 a chicken tender, 2 tsp fresh herbs, and drizzle with sauce.
  5. Roll up burrito style and repeat with remaining rice papers. Serve with remaining peanut sauce.
  6. Serving size: 1 roll


SERVING SIZE (1 roll) 224 Cal, 3 g Total Fat, 0 g Sat Fat, 800 mg Sod, 33 g Total Carb, 9 g Sugar, 5 g Added Sugar, 4 g Fib, 17 g Prot.