Crispy Rice Paper Sandwich with Potato and Vegan Cheese
A crisp rice-paper shell filled with mashed potato, vegan cheese and sriracha mayo, cooked in a sandwich press. Serve straight away for golden edges and a soft, cheesy center.
Servings 1 large snack sandwich
Equipment
- Nonstick sandwich press or panini maker
- Shallow dish for water
- Pastry brush and nonmetal spatula
Ingredients
- 4 round rice-paper sheets approximately 8½ inches (22 cm), or a size that fits your press
- 2 tbsp thick, prepared vegan mashed potatoes
- 1/3 cup grated vegan cheese suitable for melting
- 1 tbsp vegan mayonnaise
- 1-2 tsp sriracha to taste
- 1 tsp neutral oil for brushing the plates
- Salt and black pepper only if the mash needs seasoning
- 1 tsp finely chopped parsley optional, to mix into the mash
- Sliced spring onion and vegan chili crisp optional, for serving
Instructions
- Heat the press: Preheat a nonstick sandwich press or panini maker, using medium heat if adjustable. Lightly brush both cooking plates with the oil.
- Prepare the base: Briefly dip two rice-paper sheets individually in room-temperature water, just until wet but still slightly firm. Let excess water drip off, then stack them on the lower plate. Work promptly so the base does not cook before you finish assembling.
- Add the filling: Taste the mash and season only if needed. Mix in the optional parsley, then gently spread the mash in a thin layer over the rice paper, leaving a ½-inch (1 cm) border. Drizzle with the vegan mayo and sriracha, then scatter over the cheese.
- Cover: Briefly wet the remaining two rice-paper sheets, drain and layer them over the filling. Gently press the damp edges together.
- Cook until crisp: Lower the lid gently without forcing or tightly latching it shut. Cook for approximately 6–8 minutes, checking carefully from 4 minutes, until the wrapper is crisp and golden in patches and the filling is hot. Your press may need more or less time. If the wrapper sticks to the top plate, lower the lid and allow a little more cooking time before gently checking again.
- Serve: Lift out with a nonmetal spatula and rest for 1–2 minutes, then cut into wedges and eat promptly. Finish with the optional spring onion and chili crisp if you like.
Notes
Mash: The quantity is for prepared mashed potato, not raw potato. Use thick mash and spread it thinly.
Equipment: Use a press with flat or ridged nonstick plates and enough room for the rice paper. Deep triangular sandwich molds may pinch or tear it.
Texture and timing: Wrappers and presses vary. A crisp exterior and hot filling are the cues to follow; the interior may retain some chew.