How to make Avocado Summer Rolls? (Deliciously Healthy Snack)

• Food: Avocado Summer Rolls
• Writer: Nicolas Wilson
• Content-Type: Food Blog

These summer rolls are a great nutritious snack or light meal. Serve with a dipping sauce made of creamy vegan coconut basil!

This recipe for summer rolls was inspired by all of the fresh herbs that we have growing on our small terrace. We have a lot of basil, including some aromatic Thai basil, as well as Thai chilies, tomatoes, peppers, and even figs.

We’re pleased with our little plant escape, and by “we,” I mean Jack, who has been meticulously watering everything up to twice a day to keep it all going.

This may be the longest we’ve ever kept plants alive.

Summer Rolls Dipping Sauce

I created these fresh summer rolls with a creamy coconut basil dipping sauce because I know many of you have a lot of basil this time of year.

It’s a sauce I’d generally prepare with cilantro, but the sweet basil flavor is so refreshing and unexpected, especially when paired with fresh ginger. Cashew butter provides extra creaminess, lime brightens it up, and jalapeno heats it.

Try the peanut sauce, creamy avocado cilantro lime dressing, or tamari-lime sauce if you want something different. Tamari or soy sauce in its purest form might also suffice.

Summer Rolls’ Filling

I gathered the traditional materials for Vietnamese spring rolls — avocado, cucumber, tofu, radishes, and noodles – for the filling. I felt like it needed a bit more, so I thought to myself, “peaches!” like I often do in the summer.

Peaches and basil are a delicious combination, and now is the season to smother everything in peach slices, in my opinion. If peaches aren’t available, use ripe mango slices or leave the fruit out entirely.

Variations on Summer Rolls

• Instead of tofu, try baked tempeh.
• Try zucchini noodles instead of rice noodles.
• Add sautéed mushrooms to make the rolls more filling.

Summer rolls can be tricky to wrap, but here’s a tip: get 28cm wrappers instead of smaller ones. They’re much easier to deal with.

I normally buy Three Ladies, which can be found in any Asian market. I have a propensity to fill my rolls to the brim, and the larger wrappers are simpler to work with.

I like to have them for lunch as a change of pace from my usual avocado toast. They would go well with Carrot Coconut Gazpacho or Cucumber Salad if you wanted to make a larger meal.

Make Spicy Ginger Miso Slaw with Peaches if you have extra peaches and herbs!

Summer Rolls

Avocado, tofu, peaches, and loads of herbs are filled into these fresh vegetable summer rolls! Serve with a dipping sauce of coconut basil.

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 of 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

1. To make the basil coconut sauce, follow these steps: Combine the coconut milk, basil, cashew butter, lime juice, chilies, garlic, ginger, and salt in a food processor. Pulse until everything is properly blended. Season with salt and pepper to taste.
2. Assemble the summer rolls in the following order: 1 inch of heated water in a shallow glass baking dish Soak one piece of rice paper for 7 seconds in warm water, then place the softened wrapper on a clean, moist kitchen towel. Fill the wrapper with the fillings of your choice. Tuck the filling under the wrapper by folding the bottom of the wrapper over it. Fold the sides of the envelope over the filling. Then, to make a summer roll, continue rolling and tucking the rice paper. Rep with the rest of the rice papers.
3. Serve with a dipping sauce made of basil and coconut. If preferred, serve with tamari and sriracha on the side.