Giant Crunchy Rice Spring Rolls

Viral for a reason—and totally worth it. 😍❤️

Okay, we had to hop on the giant rice paper roll trend—because honestly, who doesn’t want to wrap an entire meal into one big, beautiful bundle? These spring rolls are not only super satisfying and fun to make, but they’re also a fresh twist on using up leftover rice in a way you’ve probably never tried before. Crispy baked rice, savory tofu, crunchy veggies, and a creamy kimchi sriracha mayo? Yes please.

This recipe is totally vegan, gluten-free, and secretly packed with gut-loving goodness thanks to the probiotic-rich sauerkraut and kimchi mayo. It’s colorful, crunchy, cozy, and just the right amount of messy. Whether you're meal-prepping, showing off on social, or just craving something light but satisfying—you’ll feel so good rolling (and eating) these.

And let’s be real: rolling up a giant rice paper wrap just makes you feel like a kitchen goddess. Try it once and you’ll be hooked.

Makes about 2-3 giant rolls:

THE GOODS:

For the crispy rice:

• 1 1/2 cups cooked white rice (or 1 cup Sushi white rice + 1 3/4 water)

• 2 tbsp sesame oil

• 2 tbsp liquid aminos

• 1 tbsp agave

For the baked tofu:

• 1 block high protein tofu, cut into long strips

• 2 tsp sesame oil

• 1 tsp ground ginger

• 1 tsp salt

For the kimchi sriracha mayo:

• 1/2 cup vegan mayo (or cashew cream from my newest cookbook!)

• 2 tbsp kimchi sriracha (I love this special sauce from Wildbrine!)

For each giant spring roll:

• 1 extra large rice paper sheet (or 4 small rice papers in a square with overlapping edges)

• 1 large iceberg cabbage leaves

• 2/3 cup crispy rice (from above**)

• 3-5 baked tofu strips (from above**)

• 1/2 carrot, ribboned

• 2-3 tbsp purple sauerkraut

• 3 tbsp cilantro

THE METHOD:

1. Preheat the oven to 450.

2. Before you make the giant roll you have to make rice, or use leftover rice. This recipe is great if you already have a cup or two of leftover rice, otherwise you have to make a batch of rice and then bake it too. I find that using leftover rice bakes better and gets more crispy, so next time you are making rice for dinner, make extra so you can make this later on!

3. If you already have rice made, then line a large baking sheet with parchment paper and pour about 1 1/2 cups cooked rice onto it evenly distributed. Drizzle the sesame oil, liquid aminos, agave, and then stir around until everything is fairly coated. Bake the rice at 450 for 30-35 minutes or until the rice is golden brown and crispy. Stir and mix half way through to prevent any burning on the bottom. Afterwards, remove from heat and set them aside to cool.

4. If you want to save time and cook things simultaneously, grab a large mixing bowl and add the tofu strips and toss them in the sesame oil, ginger, and salt. Lay them spaced out evenly onto a different baking sheet pan lined with parchment paper. Bake the tofu at 450 for 30-35 minutes or until golden brown. Stir and mix half way through to prevent any sticking on the bottom. Afterwards, remove from heat and set them aside to cool.

5. As the rice and tofu are baking, make your mayo. Mix the vegan mayo with the kimchi sriracha. Stir with a spoon, and set aside.

6. Prep your veggies and have your rice papers, iceberg leaves, carrot ribbons, cilantro, and sauerkraut nearby to roll. After the crispy rice and baked tofu are done, it’s time to build this giant spring roll!

7. First, dip your rice paper into water and wet it for 10-20 seconds until it’s soft and then lay it flat on a clean cutting board. If you only have small rice papers, lay four wet pieces in a square with a little of the edges overlapping. Now place one large iceberg lettuce leaf in the center, then 2/3 cup of crispy rice, 3-5 tofu sticks, some carrot ribbons, a spoonful or two of purple sauerkraut, and finish with a few leaves of cilantro on top.

8. Begin by folding the bottom edge of the rice paper up and over the filling, tucking it in gently but firmly. Next, fold in the sides like an envelope, and then continue rolling from the bottom up, keeping it tight enough to hold together but not so tight that the paper tears.

9. If the roll feels delicate or seems like it might fall apart, you can double-wrap it by rolling it in another softened sheet of rice paper for added strength. Just be careful not to overstuff, as too much filling makes the rice paper prone to tearing. Working quickly and with slightly damp hands can help manage the stickiness and prevent the paper from drying out.

10. With a sharp knife, slice your giant spring roll in half and enjoy immediately with the kimchi sriracha mayo as a dipping sauce!

11. Save the extra leftover ingredients to make more giant spring rolls later on as they don’t hold up well in the fridge pre-rolled.