These fresh vegetable summer rolls make a fantastic healthy snack or light meal. Serve with creamy vegan coconut basil sauce for dipping!
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.
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!
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
- Try baked tempeh instead of tofu.
- Instead of rice noodles, try zucchini noodles.
- For heartier rolls, add sautéed mushrooms.
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:
- Fresh Spring Rolls
- Avocado Soba Noodles
- Seared Tofu Banh Mi Sandwiches
- Maki Sushi
- Avocado Cucumber Sushi Rolls
- Homemade Bao Buns
Check out this post for more lunch ideas and this post for more appetizers.
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.
Notes
I’m making the spring rolls with persimmons instead of peaches this afternoon. Shall I put them in the refrigerator before serving tonight? thanks
Hi Sherry, yes, chill them until you’re ready to eat.
I’m making the spring rolls with persimmons instead of peaches this afternoon. Do they go in the refrigerator before serving tonight? thanks
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
I made these summer rolls and loved them. Especially with the peaches! Because everything tastes better with Peaches!
Great recipe!
How far in advance would you recommend making these? Would they be good if I made them the night before?
Hi Jessica, they’re best on the day of because the rice paper wrapper dries out over time.
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.
Hi Criss, you can use regular red radish in here if you’d like!
Looks pretty and tastes good
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!!
These look so good! How long in advance can I make them? Wondering if I can prep in advance for the cottage…
These are just so beautiful. I cannot wait to make them. Your recipes and photos are just gorgeous.
Thanks Hilana!
Love this sauce idea… better than just plain tamari…. um, where are the rice noodles used?
the noodles are in each roll – if you look at the last photo of the un-rolled assembly, they’re tucked within the veggies.
Great. Thank you!
Hi Ron, regular radishes will work just fine, no sugar necessary.
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.
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!
Omg, stunning photos and I’m just loving the flavor combo!
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
These looks beautiful! And I love the idea of using peaches as well, altogether it seems perfect for Summer. Great recipe!
These are the prettiest summer rolls ever!
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! 🙂
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!