These Avocado Summer Rolls are a vibrant, refreshing twist on a classic, perfect for warm days or light meals.
Packed with creamy avocado, crisp veggies, and tender rice noodles, each bite is a delightful mix of textures and flavors.
The tangy dipping sauce adds a zesty kick that ties everything together beautifully. Ready in just 40 minutes, they’re as quick to make as they are satisfying to eat.
Bright, healthy, and bursting with freshness, these rolls are a feast for the senses. The smooth avocado pairs wonderfully with the crunch of carrots and cucumbers, while the herbs add a fragrant, lively note.
Whether you’re hosting a gathering or treating yourself, these rolls are a crowd-pleaser that’s both nourishing and indulgent. Dive in and enjoy a taste of summer in every bite!
Fresh & Flavorful Ingredients
- For the Basil Coconut Sauce:
- ½ cup full-fat coconut milk
- ¼ cup fresh basil leaves
- 1 tablespoon cashew butter (or substitute with almond butter)
- 1 tablespoon lime juice (freshly squeezed for best flavor)
- ¼ jalapeño, optional (remove seeds for less heat)
- ½ clove garlic
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon sea salt
- For the Summer Rolls:
- 6 (28cm) spring roll rice wrappers
- 4 ounces cooked rice noodles (vermicelli works well)
- 4 ounces extra-firm tofu, sliced into strips (or substitute with tempeh)
- 1 ripe avocado, sliced
- 2 ripe peaches or 1 ripe mango, sliced
- ½ watermelon radish, very thinly sliced (optional, for added crunch)
- Fresh herbs: basil, Thai basil, and/or mint
- Pinches of sesame seeds (optional, for garnish)
- Tamari and sriracha, optional for serving
Step-by-Step Instructions
- Make the Basil Coconut Sauce: In a food processor, combine the coconut milk, basil, cashew butter, lime juice, jalapeño (if using), garlic, ginger, and salt. Pulse until smooth and well combined. Taste and adjust seasoning as needed. Set aside.
- Prepare the Fillings: Slice the tofu, avocado, peaches (or mango), and watermelon radish (if using). Set aside with the cooked rice noodles and fresh herbs.
- Assemble the Summer Rolls: Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the water for 7 seconds until softened. Lay the wrapper on a clean, damp kitchen towel.
- Add Fillings: Place a small handful of rice noodles, tofu strips, avocado slices, peach (or mango) slices, radish (if using), and fresh herbs in the center of the wrapper.
- Fold and Roll: Fold the bottom of the wrapper over the filling, gently tucking it under. Fold the sides inward, then continue rolling tightly to form a summer roll. Repeat with the remaining wrappers and fillings.
- Serve: Arrange the summer rolls on a platter and sprinkle with sesame seeds (if using). Serve with the Basil Coconut Sauce for dipping, and tamari and sriracha on the side if desired.
Perfect Pairings: Sauce and Topping Ideas
While the Basil Coconut Sauce is a star, feel free to experiment with other dips! Try a peanut sauce made with peanut butter, soy sauce, lime juice, and a touch of honey.
For a tangy twist, whip up a miso-lime dressing with white miso, lime juice, and sesame oil. Sprinkle toasted sesame seeds or crushed peanuts on top for added crunch.
Make It Your Own: Recipe Variations
Swap out the tofu for grilled shrimp or shredded chicken for a protein boost. Not a fan of peaches?
Use mango or even strawberries for a sweet surprise. For a low-carb option, replace rice noodles with spiralized zucchini or shredded cabbage.
Quick Tips for Rolling Like a Pro
Keep your rice paper slightly firm when removing it from the water—it will soften further as you roll. Use a damp towel to prevent sticking and work quickly to avoid tearing. If you’re new to rolling, start with less filling and practice your technique before adding more.
Fresh and Ready: Storage Tips
Summer rolls are best enjoyed fresh, but you can store them in the fridge for up to 24 hours. Wrap each roll individually in damp paper towels and place them in an airtight container to prevent drying. Avoid freezing, as the rice paper can become soggy when thawed.
Time-Saving Hacks for Busy Cooks
Prep your fillings ahead of time and store them in separate containers. Use pre-cooked tofu or store-bought rice noodles to cut down on prep. If you’re short on time, skip the sauce and serve with store-bought peanut or hoisin sauce instead.
Avocado Summer Rolls
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 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
- 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.