Beat the Summer Heat with Cold Spring Rolls!
Living in New Mexico in mid-June means one thing: it’s *hot*. To avoid turning my kitchen into a sauna, I’ve been leaning into meals that can be served cold—like these fresh, crunchy spring rolls! A globally beloved Vietnamese classic, spring rolls are endlessly customizable, letting you use whatever veggies you have on hand.
For this batch, I loaded mine with:
- Homegrown Thai basil (a fragrant must!)
- Coconut rice (for a touch of sweetness)
- Crisp cucumber & bell pepper
- Cold extra-firm tofu (for protein)
- Peanut soy sauce (because it’s not a spring roll without a dip!)
Pro tip: Make the rice ahead of time so it chills thoroughly. These were so good, I’m already dreaming up a sweet mango sticky rice version for my next picnic!
Ingredients
For the Coconut Rice
- 1 cup basmati rice
- 1.5 cups water
- ½ cup canned coconut milk
For the Spring Rolls
- Organic spring roll wraps (I use Organic Halo’s)
- 1 package organic extra-firm tofu
- 1 cucumber
- 2 mini bell peppers
- A few Thai basil leaves
For the Peanut Soy Sauce
- ¼ cup peanut butter
- 3 tbsp soy sauce
- ¼ cup water
Step-by-Step Instructions
1. Make the Coconut Rice
Step 1: In a saucepan over medium heat, toast the rice until fragrant.
Step 2: Add water and coconut milk.
Step 3: Bring to a boil, then lower heat, cover, and simmer for 12 minutes.
Step 4: Turn off heat, let steam for 1 minute, then fluff with a fork. Chill for 4+ hours if making ahead.
2. Prep the Fillings
Step 1: Peel cucumber and slice into thin strips.
Step 2: Slice bell peppers into similar-sized strips.
Step 3: Drain tofu, pat dry, and cut into thick strips.
3. Assemble the Spring Rolls
Step 1: Fill a plate with shallow water. Briefly dip a wrapper to soften (don’t over-soak!).
Step 2: Lay wrapper flat, place basil leaves face-down.
Step 3: Add a thin layer of coconut rice.
Step 4: Arrange tofu in the center and veggies on either side.
Step 5: Roll tightly like a burrito!
4. Make the Peanut Sauce
Step 1: Whisk peanut butter and soy sauce until smooth.
Step 2: Gradually add water, mixing until creamy.
Why This Recipe Works
✅ No oven required – Stays cool in summer heat.
✅ Customizable – Swap in carrots, avocado, or shrimp.
✅ Meal-prep friendly – Rolls keep well in the fridge for 2 days.
Craving more? Try a mango sticky rice version for dessert!
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