Avocado Summer Rolls

These fresh vegetable summer rolls make a fantastic healthy snack or light meal. Serve with creamy vegan coconut basil sauce for dipping!

Avocado Vegetable Summer Rolls with Coconut Basil Sauce

All of the fresh herbs that we have growing on our little deck inspired this summer roll recipe. 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 Vegetable Summer Roll Recipe ingredients

Dipping Sauce for Summer Rolls

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, especially alongside fresh ginger. A little cashew butter makes it extra creamy, lime brightens it up, and jalapeño adds some heat.

If you want another sauce option, try the dipping sauce from this recipe or the tamari-lime sauce from this recipe. Plain tamari or soy sauce would be good too!

Avocado Peach Vegetable Summer rolls recipe ingredients

Filling for Summer Rolls

For the filling, I gathered the usual suspects – avocado, cucumber, tofu, radishes, 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. If peaches aren’t in season, use slices of ripe mango instead.

Avocado Peach Vegetable Summer rolls

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 to want to overstuff my rolls, and the larger wrappers are easier to handle.

I love to eat these for lunch. If you wanted to make a bigger meal, they would pair nicely with this Carrot Coconut Gazpacho. Or if you have extra peaches and herbs, make this Spicy Ginger Miso Slaw with Peaches!

If you love this summer roll recipe…

Try these spring rolls, these soba noodles, or these lettuce wraps next!


Avocado Summer Rolls

 
Prep time
Total time
 
These fresh vegetable summer rolls are stuffed with avocado, tofu, peaches and lots of herbs! Serve with coconut basil dipping sauce.
Author:
Recipe type: Appetizer
Serves: 3, 2 rolls each
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 or 1 ripe mango, 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.

16 comments

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Rate this recipe (after making it):  

  1. Rachel Zierzow
    08.06.2018

    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
    08.06.2018

    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
    08.06.2018

    These are the prettiest summer rolls ever!

  4. Elizabeth
    08.07.2018

    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
    08.07.2018

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

  7. Ali from alimargo.com
    08.14.2018

    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.

    • Jeanine Donofrio
      08.15.2018

      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!

  8. Sylvia
    05.06.2019

    Love this sauce idea… better than just plain tamari…. um, where are the rice noodles used?

    • Jeanine Donofrio
      05.06.2019

      the noodles are in each roll – if you look at the last photo of the un-rolled assembly, they’re tucked within the veggies.

  9. Hilana
    05.29.2019

    These are just so beautiful. I cannot wait to make them. Your recipes and photos are just gorgeous.

    • Jeanine Donofrio
      05.29.2019

      Thanks Hilana!

  10. Leia
    07.23.2019

    These look so good! How long in advance can I make them? Wondering if I can prep in advance for the cottage…

  11. Louisa
    08.27.2019

    Peaches and basil and coconut with avocado! Oh my gosh I’m so excited to try this delicious sounding and exotic recipe! My mind is blown, thankyou!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.