• Cook the noodles: Prepare according to package instructions. Drain and set aside to cool.
• Make the tofu (optional): Meanwhile, pan-fry the Maple-Glazed Tofu according to the linked recipe. Skip this step if not using tofu.
• Prep fillings: Julienne the carrots and cucumber, shred the cabbage, mince the jalapeño, and rinse/dry the herbs. I like to use this julienne peeler to make it quicker. Set everything up in bowls near your rolling station.
• Make the Peanut Sauce: Blend or whisk all sauce ingredients until smooth. Set aside for dipping.
• Soften spring roll wrappers: Dip one rice paper sheet in a shallow, large bowl with warm water for 5–6 seconds (or run warm water on both sides). Lay flat on a damp towel or board.

How to assemble the spring rolls

• Add about ⅓ cup of noodles, herbs, jalapeño, and veggies just below the center of the wrapper, leaving about 1 inch on each side.
• Fold the bottom edge over the filling and roll once.
• If using tofu: Place tofu in front of the roll so it shows through the top layer. Tuck in the sides and finish rolling snugly.
• If skipping tofu: Add fillings the same way, tuck in the sides first, and roll tightly like a burrito.
• Repeat with the remaining wrappers. Keep finished rolls covered with a damp towel or plastic wrap to prevent drying.
• Serve: Slice in half and serve with peanut sauce. Garnish with fresh herbs, lime wedges, green onion, or crushed peanuts if you like.