It's hot out there! Leave the oven off and join us for No Cook Month. All August we're keeping it cool with recipes and entertaining tips without all that sweaty baking.

When August rolls around, the last thing I want to do is be in a hot kitchen.

The first thing I want to do, on the other hand, is eat summer rolls. They're fresh, herby and crisp. And because they're filled with a variety of herbs and vegetables, you can play around with what's in your roll.

That's what I decided to do for this recipe: While I love the classic Vietnamese summer roll, I decided to make a few tweaks. Since we're in the peak of stone fruit season, I added some julienned peaches (cut into 1/8-inch-wide, 1 1/2-inch long shoestrings) to the roll and cured the shrimp in a salty lime marinade—so I didn't have to switch on the stove or the oven.

The results were addictive-and incredibly cool.

To learn more, read "Summer Roll Lovin'."