Giant Bang Bang Summer Roll
Giant Bang Bang Summer Roll
Ingredients
For the Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1 tablespoon chili garlic sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 pinch salt
For the Crispy Tofu "Chicken"
- 12 ounces pre-breaded tofu "chicken"
- 2 tablespoons algae cooking oil, as needed for pan-frying
For the Summer Roll Assembly
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 cup red cabbage, shredded
- 1 avocado, pitted, peeled, and thinly sliced
- 1/4 cup green onions, whole stalks
- 1/4 cup fresh cilantro, sprigs
- 6 rice paper wrappers, 8.5-inch diameter
- 2 large lettuce leaves
Instructions
- 1
Prepare the Bang Bang Sauce: In a small bowl, combine the vegan mayonnaise, chili garlic sauce, maple syrup, rice vinegar, sesame oil, and a pinch of salt. Whisk all ingredients together until the sauce is smooth and creamy. Set aside.
⏱️ 5 min
- 2
Prepare the vegetables: Using a vegetable peeler or mandoline, create long, thin strips (julienned) from the cucumber and carrot. Shred the red cabbage. Cut the avocado in half, remove the pit, peel the skin, and then slice it thinly. Prepare the green onions and cilantro by washing them thoroughly.
⏱️ 10 min
- 3
Cook the crispy tofu "chicken": Heat 2 tablespoons of algae cooking oil in a large pan over medium heat. Once the oil is hot, place the pre-breaded tofu "chicken" into the pan. Pan-fry for 5-7 minutes per side, or until golden brown and crispy. Remove from the pan and place on a cutting board. Cut the crispy tofu "chicken" into strips.
⏱️ 15 min
- 4
Soften the rice paper: Fill a shallow dish or pie plate with warm water. Dip three rice paper wrappers into the water, one at a time, until they become soft and pliable (about 20-30 seconds each).
⏱️ 2 min
- 5
Assemble the giant summer roll: Lay the three softened rice paper sheets flat on a clean surface (such as a cutting board covered with plastic wrap), slightly overlapping them to create a larger base. Place one large lettuce leaf on top of the rice paper.
⏱️ 3 min
- 6
Layer the fillings: Arrange half of the julienned carrots, green onions, and cilantro onto the lettuce. Add half of the crispy tofu "chicken" strips on top of these vegetables. Then, place half of the shredded red cabbage and sliced avocado onto the filling.
⏱️ 3 min
- 7
Roll the summer roll: Carefully fold the sides of the rice paper and lettuce over the filling. Tightly roll the entire assembly from one end to the other to form a large, compact summer roll. Repeat steps 4-7 for the second giant summer roll.
⏱️ 5 min
- 8
Serve: Using a sharp knife, cut each giant summer roll in half to reveal its colorful cross-section. Serve immediately with the prepared Bang Bang Sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Bang Bang Summer Roll
For the Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1 tablespoon chili garlic sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 pinch salt
For the Crispy Tofu "Chicken"
- 12 ounces pre-breaded tofu "chicken"
- 2 tablespoons algae cooking oil, as needed for pan-frying
For the Summer Roll Assembly
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 cup red cabbage, shredded
- 1 avocado, pitted, peeled, and thinly sliced
- 1/4 cup green onions, whole stalks
- 1/4 cup fresh cilantro, sprigs
- 6 rice paper wrappers, 8.5-inch diameter
- 2 large lettuce leaves
Instructions
- 1
Prepare the Bang Bang Sauce: In a small bowl, combine the vegan mayonnaise, chili garlic sauce, maple syrup, rice vinegar, sesame oil, and a pinch of salt. Whisk all ingredients together until the sauce is smooth and creamy. Set aside.
⏱️ 5 min - 2
Prepare the vegetables: Using a vegetable peeler or mandoline, create long, thin strips (julienned) from the cucumber and carrot. Shred the red cabbage. Cut the avocado in half, remove the pit, peel the skin, and then slice it thinly. Prepare the green onions and cilantro by washing them thoroughly.
⏱️ 10 min - 3
Cook the crispy tofu "chicken": Heat 2 tablespoons of algae cooking oil in a large pan over medium heat. Once the oil is hot, place the pre-breaded tofu "chicken" into the pan. Pan-fry for 5-7 minutes per side, or until golden brown and crispy. Remove from the pan and place on a cutting board. Cut the crispy tofu "chicken" into strips.
⏱️ 15 min - 4
Soften the rice paper: Fill a shallow dish or pie plate with warm water. Dip three rice paper wrappers into the water, one at a time, until they become soft and pliable (about 20-30 seconds each).
⏱️ 2 min - 5
Assemble the giant summer roll: Lay the three softened rice paper sheets flat on a clean surface (such as a cutting board covered with plastic wrap), slightly overlapping them to create a larger base. Place one large lettuce leaf on top of the rice paper.
⏱️ 3 min - 6
Layer the fillings: Arrange half of the julienned carrots, green onions, and cilantro onto the lettuce. Add half of the crispy tofu "chicken" strips on top of these vegetables. Then, place half of the shredded red cabbage and sliced avocado onto the filling.
⏱️ 3 min - 7
Roll the summer roll: Carefully fold the sides of the rice paper and lettuce over the filling. Tightly roll the entire assembly from one end to the other to form a large, compact summer roll. Repeat steps 4-7 for the second giant summer roll.
⏱️ 5 min - 8
Serve: Using a sharp knife, cut each giant summer roll in half to reveal its colorful cross-section. Serve immediately with the prepared Bang Bang Sauce for dipping.
⏱️ 2 min