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Avocado Summer Rolls With Coconut-Basil Sauce - Fresh, Creamy, and Bright

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Rolls:
  • 8–10 rice paper wrappers (22 cm/8–9 inch size)
  • 2 ripe avocados, sliced
  • 1 cup shredded purple cabbage
  • 1 cup julienned carrots
  • 1 cup cucumber, cut into thin matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh herbs: mint, cilantro, and/or Thai basil
  • 2 cups cooked rice vermicelli or thin rice noodles (optional but recommended)
  • 1 cup butter lettuce or romaine leaves, torn
  • Sesame seeds for garnish (optional)
  • For the Coconut-Basil Sauce:
  • 1/2 cup full-fat coconut milk (well shaken)
  • 1 packed cup fresh basil leaves
  • 2 tablespoons lime juice, plus more to taste
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons maple syrup or honey
  • 1 small garlic clove
  • 1–2 teaspoons soy sauce or tamari (to taste)
  • 1/4 teaspoon kosher salt, plus more if needed
  • Pinch of red pepper flakes or 1/2 small jalapeño (optional, for heat)
  • 2 tablespoons neutral oil or avocado oil (optional for extra body)

Method
 

  1. Prep your fillings. Slice the avocado, cucumber, pepper, and herbs. Shred the cabbage and carrots. If using noodles, cook according to package and rinse under cold water. Set everything in small bowls so assembly is easy.
  2. Make the sauce. In a blender, combine coconut milk, basil, lime juice, rice vinegar, maple syrup, garlic, soy sauce, salt, and optional chili. Blend until smooth and green. If you want a silkier texture, blend in the oil. Adjust lime, salt, or sweetness as needed.
  3. Set up a rolling station. Fill a wide, shallow bowl or pie dish with warm water. Have a clean cutting board or damp kitchen towel ready for rolling. Keep fillings within reach.
  4. Soften the wrapper. Dip one rice paper into warm water for 5–10 seconds. Don’t oversoak; it will keep softening on the board. Lay it flat on your rolling surface.
  5. Layer the fillings. Place a few lettuce pieces in the lower third of the wrapper. Add a small handful of noodles, then cabbage, carrots, cucumber, and bell pepper. Lay 2–3 avocado slices and a few herb leaves on top. Keep the pile compact.
  6. Roll it up. Fold the bottom edge over the filling, tuck in the sides, and roll tightly away from you, like a burrito. If it tears, keep rolling—rice paper is forgiving once wrapped.
  7. Repeat. Continue with remaining wrappers and fillings. Sprinkle finished rolls with sesame seeds if you like.
  8. Serve. Transfer rolls to a platter and serve with the coconut-basil sauce for dipping. For clean slices, use a sharp knife and wipe between cuts.