That Good Good Spring Roll
Prep Time
10 mins
Cook Time
4 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: asian
Author: Monson Made This
  • 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
  1. 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.

  2. 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.

  3. 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.