Giant Bang Bang Summer Roll by Maayan Moss

Ingredients

• 6 sheets rice paper
• 1 block extra firm tofu, sliced into strips
• 1 cup cucumber, julienned
• 1 cup carrot, julienned
• 1 cup cabbage, thinly sliced
• 1 whole avocado, sliced
• 0.5 cup vegan yogurt
• 2 tbsp chili sauce (e.g., sriracha or sweet chili)

Instructions

1. Whisk together the vegan yogurt and chili sauce in a small bowl to create the bang-bang sauce and set aside.
2. Heat a non-stick pan over medium-high heat with a splash of oil and pan-fry the tofu strips until golden brown and crispy, about 3-4 minutes per side.
3. Julienne the cucumber and carrot, thinly slice the cabbage, and slice the avocado.
4. Dip 3 sheets of rice paper into warm water for 5-10 seconds until pliable, then lay them overlapping on a clean surface to form a large rectangle.
5. Layer the tofu, cucumber, carrot, cabbage, and avocado in the center of the rice paper rectangle.
6. Fold the sides of the rice paper inward and roll tightly into a large, burrito-style wrap
7. Serve immediately with the prepared bang-bang sauce for dipping.