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. sherry

    I’m making the spring rolls with persimmons instead of peaches this afternoon. Shall I put them in the refrigerator before serving tonight? thanks

    • Jeanine Donofrio

      Hi Sherry, yes, chill them until you’re ready to eat.

  2. sherry

    I’m making the spring rolls with persimmons instead of peaches this afternoon. Do they go in the refrigerator before serving tonight? thanks

  3. Tabatha

    Hi, I am hosting a gender reveal party and wanting to serve these. Are they safe for pregnancy? And can i swap out the tufo for something else? Thanks

  4. Daryl

    I made these summer rolls and loved them. Especially with the peaches! Because everything tastes better with Peaches!

  5. Jessica

    How far in advance would you recommend making these? Would they be good if I made them the night before?

    • Jeanine Donofrio

      Hi Jessica, they’re best on the day of because the rice paper wrapper dries out over time.

  6. Criss

    5 stars
    I absolutely adore this Vietnamese style of spring rolls. (Never liked the Chinese fry, both in taste and concept).
    I have to search for watermelon radishes and try this combo. And you probably allready have a desert version with fruits but i haven’t found one yet.
    Your recipe ideas are inspiring and fresh.

    • Jeanine Donofrio

      Hi Criss, you can use regular red radish in here if you’d like!

  7. Shahana begum

    Looks pretty and tastes good

  8. Louisa

    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!!

  9. Leia

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

  10. Hilana

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

    • Jeanine Donofrio

      Thanks Hilana!

  11. Sylvia

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

    • Jeanine Donofrio

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

  12. Jeanine Donofrio

    Hi Ron, regular radishes will work just fine, no sugar necessary.

  13. Ali from alimargo.com

    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

      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!

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

  15. Emilia from IMomIWorkILove.com

    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.

  16. Elizabeth

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

  17. Gaby Dalkin

    These are the prettiest summer rolls ever!

  18. Brittany Audra @ Audra's Appetite

    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! 🙂

  19. Rachel Zierzow

    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!

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.