Vegetable Summer Rolls with Basil Coconut Sauce Recipe

If you’re craving something fresh, vibrant, and downright delicious, you’ve got to try this Vegetable Summer Rolls with Basil Coconut Sauce Recipe. I absolutely love how these rolls come together with crisp veggies, ripe fruit, and creamy avocado all wrapped in delicate rice paper, paired with a basil coconut sauce that’s just bursting with flavor. Whether you’re looking for a light lunch, a crowd-pleasing appetizer, or a fun way to impress at your next gathering, this recipe hits all the right notes. Trust me—you’ll want to keep this one in your recipe arsenal.

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Ingredients You’ll Need

The magic of this Vegetable Summer Rolls with Basil Coconut Sauce Recipe lies in simple, fresh ingredients that work so well together. When you shop, look for bright basil leaves and ripe peaches or mango to really make those flavors pop. Using extra-firm tofu helps the rolls hold their shape, and don’t skip the coconut milk in the sauce for that creamy tropical twist.

• Full-fat coconut milk: Adds rich creaminess and subtle sweetness to the sauce.
• Basil: Freshness is key—Thai basil works great for its peppery notes.
• Cashew butter: This binds and thickens the sauce while lending a buttery texture.
• Lime juice: A bright zing that balances the creaminess perfectly.
• Jalapeño (optional): A little heat for those who like a kick, but you can skip it if you prefer mild.
• Garlic: Adds a savory depth to the sauce.
• Fresh ginger: Brings a subtle warmth and fresh aroma.
• Sea salt: Enhances all the flavors.
• Spring roll rice wrappers (28cm): The delicate but sturdy vessel to hold all the good stuff.
• Cooked rice noodles: Light and slippery, they add a nice texture inside the rolls.
• Extra-firm tofu: Sliced into strips, it’s the protein centerpiece.
• Ripe avocado: Creamy and luscious, it’s the star of the fillings.
• Ripe peaches or mango: Choose based on your preference or seasonal availability—adds sweet juiciness.
• Watermelon radish (optional): Thinly sliced for a pop of color and mild peppery crunch.
• Fresh herbs (basil, mint): Aromatic and refreshing layers to elevate the rolls.
• Sesame seeds: A sprinkle adds subtle nuttiness and texture.
• Tamari and sriracha (optional): Great dipping options if you want extra flavor and heat on the side.

Variations

I love that this Vegetable Summer Rolls with Basil Coconut Sauce Recipe feels so fresh that you can easily tailor it to your taste or what you have on hand. Don’t hesitate to get creative—this dish encourages personalization!

• Protein swap: I’ve tried shredded rotisserie chicken or shrimp instead of tofu for a different texture and flavor that still works beautifully.
• Fruit options: When peaches aren’t in season, mango or even thinly sliced strawberries bring the same juicy sweetness I adore.
• Herb mix: If Thai basil isn’t available, fresh cilantro or regular sweet basil blend well to keep the fresh vibe going.
• Vegan adjustments: This recipe’s naturally vegan, but feel free to use almond butter or sunflower seed butter if cashews aren’t your thing.

How to Make Vegetable Summer Rolls with Basil Coconut Sauce Recipe

Step 1: Create That Dreamy Basil Coconut Sauce

Start by making the dipping sauce because it really sets the tone. In a food processor, combine full-fat coconut milk, fresh basil leaves, cashew butter, lime juice, a bit of jalapeño if you like some heat, garlic, fresh ginger, and sea salt. Pulse it a few times until everything’s blended into a silky green sauce. Give it a taste and adjust lime or salt if you want it tangier or more balanced. This sauce is luscious, herbal, and just enough creamy—definitely my favorite part of the recipe!

Step 2: Prep Your Fillings Like a Pro

Slice the extra-firm tofu into strips and pan-fry if you want a little texture (I usually just use it straight to keep it fresh). Cook the rice noodles according to package instructions and rinse under cold water. Slice ripe avocado, peaches or mango, and watermelon radish super thin. Wash and pat dry your fresh herbs so they don’t get soggy inside the rolls. Having everything ready in separate bowls makes assembly much smoother.

Step 3: Roll With Confidence

Fill a shallow baking dish with about an inch of warm water. Submerge one rice paper wrapper for just 7 seconds—don’t over-soak or it gets too soft and tears easily. Lay it flat on a damp kitchen towel. Place a bit of rice noodles, tofu, avocado, fruit, radish, and herbs into the center. Fold the bottom edge over the filling, tuck it gently, then fold in the sides before rolling it up tightly the rest of the way. Don’t worry if your first few rolls aren’t perfect; I used to struggle with folding too tightly, but a gentle tuck and roll method really helps.

Step 4: Serve and Dip!

Arrange your beautiful rolls on a platter, sprinkle with sesame seeds, and set your basil coconut sauce nearby. For anyone who loves an extra punch, serve tamari and sriracha on the side so everyone can customize their dip. I like to serve these immediately to keep that crisp freshness—once they sit too long, the rice paper can get sticky.

How to Serve Vegetable Summer Rolls with Basil Coconut Sauce Recipe

Garnishes

I like to sprinkle toasted sesame seeds over the rolls just before serving—it adds a subtle nutty crunch that pairs perfectly with the fresh herbs. Sometimes, a few extra basil leaves or mint on the side brighten the presentation and invite people to add more in every bite.

Side Dishes

These summer rolls shine on their own, but if you want to round out the meal, a crisp cucumber salad or some crunchy edamame tossed with sea salt and lemon juice are fantastic companions. I’ve also served these alongside light coconut rice—it complements that basil coconut sauce beautifully.

Creative Ways to Present

For parties, I like to arrange these rolls standing up in a shallow dish with the tips facing outward—it looks so inviting and allows easy grabbing. Another fun idea: serve each roll wrapped in a banana leaf for a tropical vibe that wows guests. You could even create little individual dipping bowls paired with different sauces, so everyone gets to customize.

Make Ahead and Storage

Storing Leftovers

I’ve found leftover rolls best stored in an airtight container lined with a damp paper towel to keep the rice paper from drying out. It’s crucial to keep them chilled and eat within 24 hours because the rice paper tends to get sticky and the avocado can brown. I usually avoid making too many in advance, but a few extra are perfect for next-day snacking.

Freezing

Freezing is a bit tricky here—the texture of the rice paper and fresh fruit doesn’t hold up well after thawing. I recommend freezing just the basil coconut sauce if you want to prep ahead. When ready, thaw it in the fridge overnight and give it a quick stir before serving.

Reheating

Since summer rolls are best served fresh and cold, reheating isn’t necessary or recommended. Instead, I usually just enjoy any leftovers straight from the fridge or prepare fresh rolls if I want that perfect texture and flavor.

FAQs

Final Thoughts

This Vegetable Summer Rolls with Basil Coconut Sauce Recipe is one of those dishes that always makes me smile. It’s fresh, colorful, and bursting with flavor all wrapped up in a neat little roll that feels as good to eat as it looks. I hope you enjoy making and sharing it as much as I do—there’s something so joyful about rolling these up with friends or family and dipping them in that luscious coconut basil sauce. Give it a try—you might just find your new favorite way to savor summer veggies!

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