Vegan Summer Rolls with Basil Coconut Sauce Recipe

If you’re anything like me and on the hunt for a fresh, vibrant dish that’s light yet packed with flavor, you’re going to absolutely adore this Vegan Summer Rolls with Basil Coconut Sauce Recipe. These summer rolls are like a little edible hug on a hot day—crisp veggies, creamy avocado, chewy tofu, and juicy peaches wrapped in delicate rice paper, all drenched in a luscious, herby coconut sauce. Trust me, once you try this, it’ll become your go-to for surprising friends or just treating yourself to something truly special.

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Ingredients You’ll Need

Each ingredient in this Vegan Summer Rolls with Basil Coconut Sauce Recipe plays a vital role—from the creaminess of the avocado to the fragrant basil in the sauce. When shopping, try to get the freshest herbs and ripe, juicy peaches or mangoes to really make your rolls pop with flavor.

• Full-fat coconut milk: This gives the sauce its rich, creamy base that’s indulgent yet dairy-free.
• Basil: Fresh basil is essential here; Thai basil adds a lovely anise-like twist, but regular basil works beautifully, too.
• Cashew butter: Adds depth and creaminess to the sauce; if you don’t have it, almond butter is a good sub.
• Lime juice: Brightens the sauce and balances out the richness perfectly.
• Jalapeño (optional): A little heat brings complexity—use according to your spice tolerance.
• Garlic: Fresh garlic packs a punch in the sauce, so don’t skip it!
• Fresh ginger: Adds a subtle zing that pairs wonderfully with the coconut and lime.
• Sea salt: Balances all the flavors.
• Spring roll rice wrappers: These delicate sheets are your canvas—handle with care to avoid tearing.
• Cooked rice noodles: Adds a satisfying chew and helps bulk up the rolls.
• Extra-firm tofu: Provides protein and texture; pressing beforehand helps it soak up any flavors.
• Ripe avocado: For creamy, buttery richness that rounds out the flavors.
• Ripe peaches or mango: Adds juicy sweetness and a bit of surprise in every bite.
• Watermelon radish (optional): Thin slices add a beautiful pop of color and a mild peppery bite.
• Fresh herbs (basil, mint): These elevate freshness and aroma in the rolls.
• Sesame seeds: For a subtle nutty crunch sprinkled on top.
• Tamari and sriracha (optional): Great for dipping or drizzling if you want extra savory or spicy kicks.

Variations

I love how versatile this Vegan Summer Rolls with Basil Coconut Sauce Recipe is—you can swap out fillings based on what’s in season or what you have on hand. Experimenting makes it even more fun, and you’ll find your favorites as you go!

• Swap Fruits: I’ve made these with mango, peaches, and even strawberries depending on the season; each one gives a new flavor twist that keeps the rolls exciting.
• Add Crunch: Sometimes I toss in shredded carrots or crunchy cucumbers to give an extra fresh bite.
• Protein Alternatives: Feel free to replace tofu with tempeh or grilled mushrooms if you want a different texture.
• Spice it Up: Adding a splash of hoisin sauce or upping the jalapeño turns up the flavor and warms things right up.

How to Make Vegan Summer Rolls with Basil Coconut Sauce Recipe

Step 1: Whip Up the Basil Coconut Sauce

Start by blending full-fat coconut milk with fresh basil leaves, cashew butter, lime juice, garlic, ginger, a touch of jalapeño if you like heat, and sea salt in your food processor. Pulse until everything is smooth and creamy. Taste and adjust—maybe a little more lime if you want extra zing, or a pinch more salt to balance sweetness. This sauce is the heart of the dish, so give it your love here!

Step 2: Prepare Your Fillings

While the sauce chills, slice your tofu into strips. If you have time, pressing it ahead makes it firmer and lets its texture shine. Slice the avocado and juicy peaches or mango thinly, and get your fresh herbs ready. If you’re using watermelon radish, slice it as thin as possible for a delicate crunch and bright color. Cook your rice noodles and drain well so they don’t make your rolls soggy.

Step 3: Soften and Roll the Rice Paper

This part is easier than you might think! Fill a shallow glass dish with about an inch of warm water. Submerge one rice wrapper just long enough—about 7 seconds—until it’s flexible but not too soft or it will tear. Lay it flat on a damp kitchen towel. Place a little bit of each filling in the center: noodles, tofu, avocado, fruit, herbs, and radish if using. Fold the bottom edge over the filling, tuck everything in gently, then fold in the sides and continue rolling snugly until sealed. If your first few feel tricky, don’t worry—practice makes perfect!

Step 4: Serve with the Basil Coconut Sauce

Arrange your beautiful rolls on a platter and don’t forget the dipping sauce! I like to offer tamari and sriracha on the side for anyone who wants to add an extra kick. The coconut basil sauce is creamy and fresh—perfect for dunking every bite.

How to Serve Vegan Summer Rolls with Basil Coconut Sauce Recipe

Garnishes

I love sprinkling a few toasted sesame seeds over the finished rolls for a tiny nutty crunch. Fresh extra basil or mint leaves on the side add that beautiful pop of green and aroma each person can grab as they like. Sometimes I even add a few thin chili slices on top for those who want some heat.

Side Dishes

These rolls make a fantastic light meal by themselves, but I’ve often paired them with a fresh cucumber salad or some crispy vegetable spring rolls to turn it into a complete feast. A chilled glass of iced green tea or sparkling water with lemon really complements the freshness, too.

Creative Ways to Present

For parties, I like to arrange the rolls on a large platter lined with banana leaves or fresh herbs for a tropical vibe. Serving them with little dipping bowls of the basil coconut sauce surrounded by colorful sliced fruits makes a beautiful, vibrant display that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover rolls individually in plastic wrap to keep the rice paper from drying out, then store them in an airtight container in the fridge. They stay nicely for a day or two, but the rice paper will slowly become less tender.

Freezing

Freezing fresh summer rolls isn’t great because the rice paper and fresh produce get watery and mushy when thawed. I’d recommend enjoying them fresh instead, but you can freeze the basil coconut sauce in an airtight container for up to two weeks.

Reheating

Since these are fresh and uncooked rolls, reheating isn’t necessary or recommended. Just serve straight from the fridge—cold and crisp is the best way to enjoy them!

FAQs

Final Thoughts

When I first made this Vegan Summer Rolls with Basil Coconut Sauce Recipe, I was blown away by how seamless it was to create something so fresh, colorful, and satisfying all at once. It’s a recipe that makes weekends brighter and dinners lighter without skimping on flavor. I’m genuinely excited for you to try it because it always feels like a little celebration—every time. So grab those ingredients and roll up some happiness in rice paper; your taste buds will thank you!

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