Easy Summer Rolls With Lettuce Wraps for Hot Days

When it’s too hot to cook (or even think about turning on the stove), these easy summer rolls with lettuce wraps are the move. They’re fresh, crunchy, super customizable, and give you that “I definitely have my life together” energy with minimal effort.

Instead of rice paper, we’re using crisp lettuce leaves as the wrap—lighter, faster, and way less fussy. Pair them with a quick peanut dipping sauce and you’ve got a hot-day lunch, snack, or no-cook dinner that actually feels exciting.

Why You’ll Love This

These lettuce wrap “summer rolls” are no-cook, fast, and endlessly mix-and-match—perfect for using up whatever veggies and proteins you already have while keeping things cool and crisp.

Ingredients

8–12 large lettuce leaves (butter lettuce, romaine hearts, or iceberg)
1 cup shredded carrots
1 cup thin-sliced cucumber (matchsticks)
1 cup shredded purple cabbage
1 ripe avocado, sliced
1 cup cooked shrimp (thawed if frozen) or shredded rotisserie chicken (optional)
1/2 cup fresh herbs (mint, cilantro, and/or basil)
1/2 cup cooked rice noodles or vermicelli (optional, for a more filling roll)
1/2 cup edamame or bean sprouts (optional crunch/protein)
1 lime, cut into wedges
Sesame seeds (optional, for topping)
Quick peanut dipping sauce: 1/3 cup peanut butter, 2 tbsp soy sauce (or tamari), 1 tbsp lime juice, 1 tbsp honey or maple syrup, 1 tsp grated ginger (or 1/2 tsp ground), 1 small garlic clove (grated), warm water to thin
Optional heat: sriracha or chili crisp to taste

How to Make It

Wash and prep the lettuce. Rinse leaves, pat dry, and trim any thick ribs if they make folding hard. Keep them crisp in the fridge while you prep everything else.
Cut your fillings. Slice cucumbers into matchsticks, shred carrots and cabbage, and slice the avocado. The thinner the veggies, the easier the wrap.
Mix the peanut sauce. In a bowl, whisk peanut butter, soy sauce, lime juice, honey, ginger, and garlic. Add warm water a teaspoon at a time until it’s drizzle-able but still creamy. Add sriracha if you want heat.
Set up a roll station. Lay lettuce leaves on a clean board. Place small piles of veggies, herbs, and protein nearby so assembling feels fast (and not chaotic).
Fill each lettuce leaf. Add a small handful of noodles (if using), then cucumber, carrots, cabbage, herbs, avocado, and shrimp or chicken. Keep fillings centered and don’t overstuff—this is the #1 wrap fail.
Fold and roll. Fold the sides in first, then roll from the bottom up like a burrito. If your lettuce is delicate, double-layer two leaves for extra strength.
Finish and serve. Sprinkle with sesame seeds if you’re feeling fancy. Serve with peanut sauce and lime wedges for squeezing.
Optional: chill. If your kitchen is warm, pop the assembled wraps in the fridge for 10 minutes to firm up and get extra crisp.

Tips for the Best Results

Choose the right lettuce. Butter lettuce is flexible and pretty; romaine is sturdy and crunchy; iceberg is ultra-crisp but can crack—double up if needed.
Dry the leaves well. Water = slippery wraps. Pat dry so everything stays put.
Keep fillings thin and uniform. Matchsticks and shreds roll easier and feel more “real summer roll” than chunky pieces.
Don’t overfill. Aim for 2–3 tablespoons of filling per wrap. You can always make more wraps.
Thin the sauce to your vibe. For dipping, keep it thicker; for drizzling, add more warm water.
Balance textures. Something creamy (avocado), crunchy (cucumber/cabbage), and herby (mint/cilantro) makes it taste complete.

Variations

Vegan crunch: Skip shrimp/chicken and add edamame, extra avocado, and toasted peanuts.
Spicy tuna: Mix canned tuna with a little mayo (or Greek yogurt), lime, and sriracha for a quick protein filling.
Thai-inspired: Add mango strips and swap peanut sauce sweetener for a bit of brown sugar; finish with extra lime.
Low-carb extra: Use only veggies and herbs, then add sliced grilled chicken or tofu for a protein-forward wrap.
Sesame-ginger dip: Replace peanut butter with tahini and add a splash of rice vinegar for a nut-free option.

Storage & Reheating

These are best fresh, but you can prep components up to 3 days ahead and assemble when ready. Store washed lettuce wrapped in paper towels in a container, keep fillings separate, and refrigerate the sauce in a jar. Assembled wraps can be stored for up to 24 hours (wrapped in damp paper towel, then plastic wrap), but they’ll lose some crispness—no reheating needed.

FAQ

What lettuce works best for summer rolls with lettuce wraps?

Butter lettuce is the easiest to fold and has that soft, restaurant-style vibe. Romaine hearts are sturdier and hold heavier fillings well. If you use iceberg, choose the inner leaves and consider doubling them so they don’t crack.

How do I keep lettuce wraps from falling apart?

Dry the lettuce thoroughly, keep fillings thin, and don’t overstuff. Fold the sides in before rolling, and use two leaves if yours are small or torn. If you’re packing them for later, wrap each one snugly in parchment or plastic wrap.

Can I make these ahead for a picnic or work lunch?

Yes—best method is to prep everything and assemble right before eating. If you need to pre-roll them, do it the night before and wrap each one tightly; store in the fridge with a slightly damp paper towel to help the lettuce stay crisp.

What can I use instead of peanut butter in the sauce?

Tahini is a great swap for a nut-free version (it’ll taste more sesame-forward). Sunflower seed butter also works and stays creamy. You may need a bit more lime and water to balance thickness and flavor.

How can I make these more filling without turning on the stove?

Add pre-cooked shrimp, rotisserie chicken, smoked salmon, or packaged baked tofu. You can also use ready-to-eat rice noodles (or skip noodles and add edamame). Avocado helps too—it makes the wraps feel satisfying without extra heat.