Start by making the sauce so it’s ready when the rolls are assembled. In a small bowl, mix the vegan yogurt, sweet chili sauce, sriracha, miso paste (if using), and salt until smooth. Taste and adjust the spice if needed, then set aside.

Prepare the vegetables. Julienne the cucumber and carrot into thin matchsticks. Thinly slice the purple cabbage and avocado. Cut the green onions into long pieces about the same length as the cucumber and carrot so they blend evenly into the filling. Roughly chop the cilantro.

Cook the tofu “chicken” according to the recipe on the blog. Type “Crispy Vegan Tofu Chicken” in the search bar and follow the instructions. Once cooked, slice the tofu into strips so it fits easily inside the rolls.

Set up your wrapping station before assembling. Have the sliced vegetables, tofu chicken, lettuce leaves, rice paper, and a shallow bowl of cold water ready so the wrapping process goes smoothly.

Separate the iceberg lettuce leaves and place one leaf inside another to create a sturdy base for each roll. Prepare two sets.

Dip three rice paper sheets in cold water for about 5 seconds. Lay them on a damp work surface so they overlap slightly in the center, creating one large sheet.

Place the stacked lettuce leaves in the center, then layer on the cucumber, carrot, cabbage, avocado, green onions, cilantro, and tofu chicken.

Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly away from you like a burrito. If needed, wrap the roll with one additional softened rice paper sheet for reinforcement.

Repeat with the remaining ingredients to make the second roll. Serve immediately with the bang-bang sauce for dipping. Enjoy!