These fresh vegetable summer rolls are a fantastic healthy snack or light meal. Serve with this creamy vegan coconut basil sauce for dipping or drizzling needs!
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 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 have a tendency to want to overstuff my rolls, so if you're like me the larger wrappers are easier to handle.
Eating these for lunch is a go-to! They're pretty easy to prep as long as your sauce is ready to go!
Ingredients
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.
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
I also let Bee and our assistant Tam try this out. They both rated it a 8/10!
This is the fifth and last in the Summer Recipes series! Let me know if this is something you guys want to see more of!
-Mimi ❤️