Summer Rolls
User Reviews
5
Summer Rolls
Description
The Summer Rolls recipe centers on translucent rice paper wrappers softened briefly in warm water, then filled with a combination of cooked rice noodles, extra-firm tofu cut into strips, ripe avocado slices, seasonal fresh fruit such as peach or mango, and optional thin slices of watermelon radish for a crisp element. Fresh basil or mint herbs provide aromatic contrast. The rolls are rolled tightly to enclose the fillings securely.
The accompanying basil coconut sauce blends full-fat coconut milk, fresh basil, cashew butter, lime juice, garlic, fresh ginger, and optional jalapeño for mild heat. This creamy sauce bridges the flavors in the wraps with herbal brightness and richness. Additional serving suggestions include tamari and sriracha for those wanting savory or spicy accents.
These summer rolls are light and fresh, offering a balance of creamy, crisp, sweet, and herbal notes. They are suitable for warm-weather meals or as a starter. The use of raw or baked tofu allows customization. The recipe notes recommend a particular rice paper brand for ease in assembly.
Ingredients
Basil Coconut Sauce
- ½ cup coconut milk full-fat
- ¼ cup basil
- 1 tablespoon cashew butter
- 1 tablespoon lime juice
- 1/4 jalapeño optional
- ½ clove garlic
- ½ teaspoon ginger fresh
- ¼ teaspoon salt sea salt
For the summer rolls:
- 6 spring roll rice wrappers 28cm
- 4 ounces rice noodle I used these, cooked
- 4 ounces extra-firm tofu sliced into strips**
- 1 avocado sliced, ripe
- 2 peaches sliced, ripe, or 1 ripe mango
- ½ watermelon radish very thinly sliced, optional
- basil Thai basil and/or mint, fresh herbs
- Pinches sesame seeds
- tamari optional for serving
- 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
- Use readily available rice paper such as the Three Ladies Brand for best results.
- Extra-firm tofu can be used raw or baked to your preference before slicing into strips.
User Reviews
Overall Rating
5
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