In a food processor, combine coconut milk, basil, cashew butter, lime juice, jalapeño, garlic, ginger, and sea salt. Blend until smooth and creamy. Adjust seasoning to taste, then set aside.

Soak rice wrappers in warm water for about 7 seconds until pliable. Remove and lay flat on a damp kitchen towel.

Add fillings to the center: rice noodles, slices of tofu, avocado, diced peach or mango, radish, and fresh herbs. Fold and roll tightly.

Continue assembling remaining rolls. Place on a platter and cover with wet paper towels if preparing ahead.

Serve fresh with dipping sauce, tamari, and Sriracha on the side.