Hydrate soy curls according to package instructions.
Place julienned carrot, cucumber and daikon in a shallow dish and add the vegan fish sauce and lime juice. Let marinate for 15 minutes.
While the vegetables are marinating, combine the vegan mayo and sriracha and set aside.
To prepare the lemon-ginger soy curls, heat a large frying pan (cast iron preferred) over medium heat. Add the oil and the drained soy curls and sauté until lightly browned, about 3-5 minutes.
Once the soy curls are nicely browned, add in ½ cup of my lemon ginger sauce and toss to coat. Cook the sauce and soy curls for 1-2 minutes more and then remove from heat.
To assemble the banh mi, cut open your buns and spread both sides with sriracha mayo. Then spoon half of the lemon ginger soy curls onto each sandwich and top with sliced jalapeños, pickled vegetables and fresh cilantro.
