Avocado Summer Rolls
Total Time
40 mins
Prep Time
40 mins
Rating
5 out of 5 stars
(11)
Ingredients
3-4 servings
- ½ cup full-fat coconut milk
- ¼ cup basil
- 1 tablespoon cashew butter
- 1 tablespoon lime juice
- ¼ jalapeño, optional
- ½ clove garlic
- ½ teaspoon fresh ginger
- ¼ teaspoon sea salt
- 6 (28cm) spring roll rice wrappers
- 4 ounces cooked rice noodles
- 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
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Preparation
Chef’s notes
*I use the Three Ladies Brand - they're easy to find at any Asian market.
**I used raw tofu here, you can bake strips of tofu if you'd like.
For heartier rolls, add sautéed mushrooms.
Try baked tempeh instead of tofu.
Instead of rice noodles, try zucchini noodles.