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Rainbow Spring Rolls with Yuzu General Tao Tofu

When life gives you rain, make rainbows. ūüĆß + ūüíē = ūüĆą¬† As we brace ourselves for¬†this final stretch of COVID lockdowns, distance learning, and cabin fever, this recipe is dedicated to anyone who¬†needs a rainbow¬†right now.¬†

These rice paper rolls get their name from the delicious rainbow of fresh veggies found inside. Get the kids involved -- as we did -- for extra giggles.

Serves 5


  • 1 package¬†Epic Yuzu General Tao Tofu Cubes
  • 1-2 TBSP cooking oil
  • 1/2 package rice vermicelli; cooked to package instructions then rinsed with cold water and tossed with a splash of oil (to prevent sticking)
  • 1 package rice paper wrappers
  • 1 red bell pepper, thinly sliced
  • 1 orange carrot, julienned lengthwise
  • 1 yellow carrot, julienned lengthwise
  • 2 green onions, thinly sliced lengthwise
  • 1 avocado, thinly sliced lengthwise
  • Leaves from 1/2 bunch cilantro
  • 1/4 small red cabbage, shredded
  • Dipping sauce of your choice (optional)



  1. Wash and slice your veggies, then set aside
  2. In a non-stick skillet, cook the Yuzu General Tao Tofu Cubes according to package instructions.
  3. Meanwhile, bring a large pot of water to boil, and cook vermicelli noodles according to package instructions. Drain, rinse in cold water and toss with a bit of oil to prevent from sticking.
  4. Assemble your spring rolls. Here's how: gently soak a rice paper wrapper in warm water for 5 seconds, being sure to coat all sides. Place the wrapper (it will still be stiff and that's OK) on the counter and fill it with vermicelli, veggies, and tofu. Wrap it into a spring roll and repeat.