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!

summer rolls

All of the fresh herbs that we have growing on our little deck inspired this recipe for summer rolls. 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 this peanut sauce, this creamy avocado cilantro lime dressing, or the tamari-lime sauce from this 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 ingredients that I would stuff into Vietnamese spring rolls – 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 or skip the fruit altogether.

Summer Roll Variations

Avocado Peach Vegetable Summer rolls

Summer rolls can be difficult to wrap, but I have one tip: get 28cm wrappers, they’re so much easier to work with than smaller ones. I usually get the Three Ladies Brand, which you can find at any asian market. 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, it’s a nice change from my go-to avocado toast. If you wanted to make a bigger meal, they would pair nicely with this Carrot Coconut Gazpacho or this Cucumber Salad. 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 fresh recipes:

Check out this post for more lunch ideas and this post for more appetizers.

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Summer Rolls

rate this recipe:
5 from 11 votes
Prep Time: 40 minutes
Total Time: 40 minutes
Serves 3 to 4
These fresh vegetable summer rolls are stuffed with avocado, tofu, peaches and lots of herbs! Serve with coconut basil dipping sauce.


Basil Coconut Sauce

  • ½ cup full-fat coconut milk
  • ¼ cup basil
  • 1 tablespoon cashew butter
  • 1 tablespoon lime juice
  • 1/4 jalapeño, optional
  • ½ clove garlic
  • ½ teaspoon fresh ginger
  • ¼ teaspoon sea salt

For the summer rolls:

  • 6 (28cm) spring roll rice wrappers*
  • 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


  • 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.
  • 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.
  • Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.


*I use the Three Ladies Brand - they're easy to find at any asian market.
**I used raw tofu here, you can bake strips of tofu if you'd like.



5 from 11 votes (8 ratings without comment)

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Rate this recipe (after making it)

  1. Robin Ryan

    Can these spring rolls s as md coconut dipping sauce be made a day or two ahead?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Robin, I recommend eating the rolls on the day you make them, but you can make the dipping sauce a day in advance!

  2. Julia

    5 stars
    These came out so beautifully! Loved the combination of peach with the noodles and radish. I used peach, noodles, spinach, avocado, radish, and jalapeno. Served with peanut sauce. I love just looking at them.

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  3. Ali

    How and where would you store the coconut basil sauce? Thanks!

    • Jeanine Donofrio

      Hi Ali, I would store it in a small glass storage container in the fridge for up to about 3 days.

  4. Anne

    I made the coconut basil sauce and it curdled. What am I doing wrong? Thank you.

    • Jeanine Donofrio

      Hi Anne, it sounds like it has to be blended more. Or if your ingredients were cold from the fridge, the coconut milk make have hardened. It’s not curdling (because it’s not dairy). I would let it sit at room temp for a bit and process it more. It should smooth out.

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.