From reel to table

Giant Vegan Bang Bang Summer Roll

One giant rainbow summer roll packed with crispy tofu, crunchy veggies and a creamy bang bang sauce.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Wrapping the fillings in big lettuce leaves before the rice paper keeps the giant roll from tearing. Use 2–3 overlapping rice paper sheets per roll. The original recipe is behind a subscription on the creator's website.

Our own version inspired by the reel of @itsvegansis: the creator's exact quantities are not published on the web, so these amounts are ours.

Giant Vegan Bang Bang Summer Roll

2 giant rolls

Ingredients

Crispy tofu: 200 g firm tofu, pressed and cut in strips; 1 tbsp soy sauce; 2 tbsp cornstarch; 1 tbsp oilBang bang sauce: 4 tbsp vegan mayo; 1½ tbsp sweet chilli sauce; 1 tsp sriracha; 1 tsp lime juiceFillings: 4 large butter lettuce leaves; 1 cup shredded red cabbage; 1 carrot, julienned; ½ cucumber in sticks; ½ red pepper in strips; 1 avocado; 50 g cooked rice noodles; fresh mint and coriander4–6 large rice paper sheets; extra sauce for dipping

Step by step

Toss tofu with soy sauce and cornstarch and pan-fry in the oil until crispy on all sides.
Whisk the sauce ingredients.
Soften 2–3 rice paper sheets and overlap them on a damp board. Lay 2 lettuce leaves, then the noodles, vegetables, herbs, avocado and tofu in neat rows, with a drizzle of sauce.
Fold in the sides and roll up tightly. Repeat, cut each roll in half and serve with more sauce.

Inspired by the reel of @itsvegansis. Quantities and method by veganjoyciful.

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