Avocado Summer Rolls

Ingredients
Basil Coconut Sauce
½ cup full-fat coconut milk
¼ cup basil
1 tablespoon cashew butter
1 tablespoon lime juice
3 thai chiles, ¼ jalapeño pepper, or ½ teaspoon sriracha, more as desired*
½ clove garlic
½ teaspoon fresh ginger
¼ teaspoon sea salt

For the summer rolls:
6 spring roll rice wrappers (these 12-inch ones are best)
4 ounces cooked rice noodles (I used these)
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

Instructions
Make the basil coconut sauce: In a food processor, combine the coconut milk, basil, cashew butter, lime juice, chiles, garlic, ginger, and salt. Pulse until well combined. Season to taste.
Assemble the summer rolls: Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.

Sourced from: https://www.loveandlemons.com/summer-rolls/