Ingredients
For Coconut Sauce:
– 1/2 cup full-fat coconut milk
– 1/4 cup basil
– 1 tablespoon cashew butter
– 1 tablespoon lime juice
– 1/2 clove garlic
– 1/2 teaspoon fresh ginger
– 1/4 teaspoon sea salt
For the Summer Rolls:
– 6 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
– Fresh herbs: bail and mint
– Pinches of sesame seeds
Instructions:
1. Make the coconut basil sauce: In a blender, combine lime juice, garlic, ginger, cashew butter, coconut milk, basil, and salt. Blend until well combined.
2. Assembly the summer rolls: Fill a shallow glass baking dish with 1″ of warm water. Submerge one rice paper in the warm water for 7 seconds. Lay the wrapper on a damp, clean kitchen towel. Placed the fillings into the center of the wrapper. Fold the bottom of the wrapper over and gently tuck the filling under the wrapper. Fold the sides over. Continue to roll and tuck the rice paper to a summer roll. Repeat with the remaining rice wrappers.
Serve the Basil Coconut Sauce alongside for dipping.
