Avocado Peach Summer Rolls with Coconut Basil Sauce

Avocado Peach Summer Rolls with Coconut Basil Sauce on a platter

This post is inspired by all of the fresh herbs that we have growing on our little deck. We have a ton of basil and some very fragrant Thai basil, among other plants like Thai chiles, tomatoes, peppers, and even figs. We’re very proud of our little plant escape, and when I say “we” I mean that I’m very proud that Jack has been lovingly watering everything up to twice a day to keep it all going. This might be the longest that we’ve actually kept plants alive.

Avocado Peach Summer Rolls with Coconut Basil Sauce

Since I know many of you also have lots of basil at this time of year, I made these fresh summer rolls with a creamy coconut basil dipping sauce. It’s the kind of sauce that I would normally make with cilantro, but the sweet basil flavor is so fresh and unexpected.

Avocado Peach Summer Rolls with Coconut Basil Sauce

For the filling, I gathered the usual suspects – avocado, cucumber, tofu, and noodles. I felt like it needed a little more, so I thought what I often think in the summer – “peaches!” Peaches and basil are a tasty pairing and, in my opinion, it’s the season to throw peach slices on everything.

Avocado Peach Summer Rolls with Coconut Basil Sauce

Summer rolls can be difficult to wrap (for me, at least), but I have one tip: get these 12-inch wrappers, they’re so much easier to work with than the 8-inch wrappers that I usually get. I have a tendency of wanting to overstuff my rolls, and the larger wrappers are easier to handle.


Avocado Peach Summer Rolls with Coconut Basil Sauce
 
Author:
Serves: makes 6 rolls
Ingredients
Basil Coconut Sauce
  • ½ cup full-fat coconut milk
  • ¼ cup basil
  • 1 tablespoon cashew butter
  • 1 tablespoon lime juice
  • 3 thai chiles, ¼ jalapeño pepper, or ½ teaspoon sriracha, more as desired*
  • ½ clove garlic
  • ½ teaspoon fresh ginger
  • ¼ teaspoon sea salt
For the summer rolls:
  • 6 spring roll rice wrappers (these 12-inch ones are best)
  • 4 ounces cooked rice noodles (I used these)
  • 4 ounces extra-firm tofu, sliced into strips***
  • 1 ripe avocado, sliced
  • 2 ripe peaches, sliced
  • ½ watermelon radish, very thinly sliced, optional
  • Fresh herbs: basil, Thai basil and/or mint
  • Pinches of sesame seeds
  • Tamari and sriracha, optional for serving
Instructions
  1. Make the basil coconut sauce: In a food processor, combine the coconut milk, basil, cashew butter, lime juice, chiles, garlic, ginger, and salt. Pulse until well combined. Season to taste.
  2. Assemble the summer rolls: Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
  3. Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.
Notes
*Everyone's spice tolerance is different - spice to your level!

**I used raw tofu here, you can get baked/flavored tofu if you like. I like Wildwood's baked tofu.

 


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9 comments

  1. Rachel Zierzow on said:

    So beautiful. I’m going to try your recipe with the basil growing on my deck! Great time of year for these rolls when it’s just too hot to cook a lot. Thank you!

  2. Brittany Audra @ Audra's Appetite on said:

    Goodness it’s probably been a couple years since I’ve last made spring rolls!! How could I have forgotten them? Can’t wait to make them again ASAP…thanks for the reminder! 🙂

  3. Gaby Dalkin on said:

    These are the prettiest summer rolls ever!

  4. Elizabeth on said:

    These looks beautiful! And I love the idea of using peaches as well, altogether it seems perfect for Summer. Great recipe!

  5. Emilia from IMomIWorkILove.com on said:

    Wow this might be one of the most beautiful food posts I’ve ever seen. I just want to keep LOOKING at everything. Keep up the good work. I’m definitely coming back.
    Emilia
    IMomIWorkILove.com

  6. Tori Cooper from gringalicious.com on said:

    Omg, stunning photos and I’m just loving the flavor combo!

  7. Ali from alimargo.com on said:

    You knocked it out of the park with this basil coconut cream sauce–I could take a bath in it! I have been putting it on everything–shrimp stir fry, your mango black bean bowl, even a peach caprese with heirloom tomatoes (instead of mozzarella). Between this and the miso pesto you are ON FIRE! Thank you for bringing all of our garden vegetables to life.

    • Ha ha, aw yay, I’m so glad you like the basil sauce… I’m going to have to try it on a peach Caprese, that sounds fantastic!

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