These spring rolls were simply created as a way to use my new favorite That Good Good Tofu, which, in itself was pretty much created as a way to get more of That Good Good Sauce into my life. Regardless of how they came to be, these Good Good Spring Rolls are a great way to pack a lot of veggies together to eat on the run, or for when you’re just feeling too lazy to use a fork to eat a salad.
I have left out measurements here because this is a sort of throw together, use-what-you’ve-got recipe. These are the ingredients I had on hand, and so these are the ingredients that I used when I created this video. If you have other veggies on hand, and they’ll fit inside the spring roll wrapper, then go to town. In the end, these rolls are just a vehicle for That Good Good Sauce.
Here’s a link to That Good Good Sauce, and a few other ways to use it:
- That Good Good Tofu
- carrot, thinly sliced or julienned
- cucumber, seeded and cut into thin strips cut into long strips
- green leaf lettuce, cleaned and divided
- fresh cilantro
- rice noodles (I use Lotus Foods Millet and Brown Rice Ramen)
- rice paper for fresh spring rolls
- That Good Good Sauce for dipping
Get all your ingredients ready to go before starting to roll. Cook your rice noodles according to package directions; drain and rinse them in cold water. Cut up That Good Good Tofu into strips, and thinly slice the carrot and cucumber. Prepare your lettuce, and cilantro.
To roll, one-at-a-time, run your spring roll wrappers under hot water. You want them wet, but not yet completely softened. The will soften as you assemble. Place the wrapper onto a cutting board and begin layering your ingredients, starting with the tofu, and then proceeding with the rest of the veggies and noodles.
I don’t fold in the ends, but you can if you want. Just roll each one up tightly, letting the leafy ends of your produce hang out the ends. Cut each roll half. Serve with That Good Good Sauce.