Giant bang bang summer roll

Steps

1. 1Prepare the vegetables

   Peel and slice the cucumber lengthwise into thin strips. Peel the carrot and slice lengthwise. Shred the cabbage and red cabbage thinly. Wash and dry the lettuce leaves and fresh herbs.

   LettuceCabbageCucumberCarrotRed cabbageFresh herbs
2. 2Make bang bang sauce

   In a small bowl, whisk together the mayo and sweet chili sauce until smooth and creamy.

   Add a squeeze of lime juice or sriracha for extra kick if you like.

   MayonnaiseSweet chili sauce
3. 3Prepare the tofu

   Cut the tofu into thick strips. Season and coat in breading or batter if desired.

   Tofu
4. 4Fry the tofu6 min

   Heat oil in a pan over medium-high heat. Add the tofu strips and fry until golden and crispy on all sides, turning occasionally.

   TofuVegetable oil
5. 5Assemble the roll

   Lay out the lettuce leaves flat on a cutting board, overlapping them to form a large base. Layer the crispy tofu, sliced cucumber, carrot, cabbage, red cabbage, and fresh herbs down the center.

   Press down gently to compress the filling as you go.

   LettuceTofuCabbageCucumberCarrotRed cabbageFresh herbs
6. 6Wrap and slice

   Roll the lettuce tightly around the filling to form a large roll. Slice the roll into portions with a sharp knife.

   Wipe the knife between cuts for clean slices.

7. 7Serve with sauce

   Arrange the sliced portions on a plate and serve with the bang bang sauce on the side for dipping.

   MayonnaiseSweet chili sauce