I first saw the Viral Rice Paper Roll Spanakopita popping up everywhere back in May this year (2025), right as I was getting ready for a trip to Greece. Between packing and daydreaming about all the delicious food I’d be eating over there, I never got around to trying it. A few weeks later, after enjoying plenty of delicious spanakopita in Greece, I came back to a rainy Sydney and knew it was time to give it a go.
Rice paper rolls are one of my go-to pantry staples; they’re budget-friendly, gluten-free, and last for ages. This recipe was such a fun one to make, and of course, I put my own twist on it: dairy-free, high-protein, and totally plant-based.
If any of my Greek friends are reading this, I know it’s far from the traditional version. Please don’t be mad, and so sorry in advance! But what you end up with is a crispy, satisfying snack (or light meal with a salad) that comes together quickly and is packed with goodness. Each roll has 26 g of protein, 5 g of fibre, and 7 mg of iron. If you’re focusing on protein right now like I am, this is a great one to keep in your rotation.
I’ve already made it a few times and plan to experiment with other fillings, like my lentil sausage roll mix (now my Australian friends can be mad too 😅). Let me know if you’d like to see more variations on the blog.
Why I love this recipe (as a nutritionist)
- High-protein: 26 g of plant-based protein per serving keeps you full and energized
- Iron-rich: 7 mg of iron supports energy and overall wellness
- Gluten-free: Perfect for anyone avoiding gluten
- Quick to make: Ready in under 30 minutes with simple prep
Ingredient notes
- Rice paper: Naturally gluten-free and easy to store; softens quickly in warm water
- Frozen spinach: Convenient and nutrient-dense; squeeze out excess water before using
- Extra firm tofu: Adds protein and texture; press well before crumbling
- Vegan feta: Brings tangy, salty flavor; use your favorite store-bought brand
- Herbs and seasonings: Dill, parsley, and nutritional yeast give a classic spanakopita taste
How to make this recipe (summary)
Thaw the frozen spinach for the filling in the fridge overnight or microwave in short bursts, then squeeze out all excess water. Mix the filling in a large bowl: spinach, crumbled tofu, vegan feta, spring onions, parsley, dill, nutritional yeast, garlic powder, salt, and pepper.
Preheat the oven to 400°F (200°C) fan and line a baking tray with parchment paper. Prepare a bowl of water to dip your rice paper and prepare the filling.
Soften the rice paper sheets in warm water until pliable, then fill, roll into logs, and spiral into a coil shape.
Brush with olive oil, sprinkle with sesame seeds, and bake until golden and crispy. View recipe card below for detailed instructions.
Variations and tips
- Spice it up: Add chili flakes or a pinch of cayenne to the filling, and a squeeze of lemon juice
- Make it oil-free: Use an air fryer with parchment lining and skip the oil
- If you like this recipe, you’ll also love our other non-traditional Greek-inspired recipes like Mediterranean Potato Crust with Tzatziki, or Greek-Style Potato Nachos
Why you’ll love this rice paper roll spanakopita TLDR
- High-protein
- Iron-rich
- Gluten-free
- Crispy
- Quick prep
FAQ
- Is this recipe gluten-free? Yes, rice paper is naturally gluten-free.
- Can I make it ahead? Yes, you can prepare the filling ahead of time, but assemble it and then bake it when ready to serve.
- What can I use instead of vegan feta? Olive tapenade, or lemon juice, extra nutritional yeast, and a little oregano for flavor.
- Can I air fry these? Yes, cook at 375°F (190°C) until crispy.
- How should I store leftovers? They are best eaten straight away.
Rice Paper Roll Spanakopita
Ingredients
- 4 (37 g) rice paper
- ½ tsp (3 ml) olive oil
- 1 tsp (3 g) sesame seeds
Filling
- 5 oz (150 g) frozen spinach
- 9 oz (255 g) extra firm tofu
- 2 tbsp (40 g) vegan feta - see notes for brand
- 4 spring onions - finely sliced
- ¼ cup (15 g) fresh parsley - finely chopped
- ¼ cup (5 g) fresh dill - finely chopped – or 1½ tsp dried dill
- 1 tbsp (8 g) nutritional yeast
- 2 tsp (7 g) garlic powder
- ½ tsp (3 g) sea salt flakes
- ½ tsp (1 g) freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C) (top grill + fan on), and line a baking tray with parchment paper.
- Thaw the spinach: Either leave it in the fridge overnight, or place it in a microwave-safe bowl and heat for one minute, stir, then continue in one-minute bursts until fully thawed. Drain off any liquid and squeeze out the excess water using a clean kitchen towel.
- Make the filling: In a large bowl, combine spinach, tofu, feta, spring onions, nutritional yeast, dill, parsley, garlic powder, salt, and pepper. Mix well until evenly combined.
- Prepare the rice paper: Fill a shallow dish with lukewarm water. Dip one sheet of rice paper into the water for 5 seconds (don't wait for it to go soft), then place it on a clean surface. I like to use a wooden chopping board that I’ve slightly dampened with a wet cloth, as this helps prevent sticking. Repeat with a second sheet, and lay it to the right of the first one, slightly overlapping the first so they stick together (refer to blog photos for visual cues).
- Assemble: Using half of the filling, place it onto the lower third of the rice paper. Fold the sides over the filling, then roll up tightly like a spring roll. Then, once you have a long log, take one end and roll it around itself. Place on the prepared baking tray. Repeat with the remaining rice papers and filling.
- Brush and top: Brush or spray each roll with olive oil, then sprinkle with sesame seeds.
- Bake: Bake for 15–20 minutes until crispy.
- Serve: Let cool slightly before serving. Best enjoyed warm, with a side salad.
Notes
- Don’t soak the rice paper too much (5 seconds is enough)
- Work quickly, as the sheets get sticky if they sit too long on the board.
- Have your filling ready and your baking tray beside you before you start rolling.
- Keep the rolls separate on the tray, as they will stick together if touching.
Video
Per Serving/Portion
Straight from your kitchens.
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These look so good – I’m going to make them for my husband and I, in the next few days! We just got a larger air fryer, so I think I will try that method of cooking.
Hope you and your husband loved it Debbie! Exciting for your new airfryer!!
I don’t see any measurements I have all the ingredients ready!
Scroll to the end of the article, all the measurements are there, hope you love it!
I’m confused, the recipe says 3 rice papers per portion but I only see 2 in the description and video? Looks great otherwise
Sorry, lovely, it was indeed 2 rice paper rolls per serving! I’ve updated the recipe, thank you for letting me know 💚 Hope you love it!
Hello! Wondering if you’ve ever frozen these? They look so great I’m thinking make more and freeze. Thanks!
Hey Jacklyn, I wouldn’t recommend freezing this one. I don’t think the texture would hold out well. But you could make a big batch of the filling and keep it in the fridge for up to five days. 🙂
Do you have a recipe for vegan feta?
Not at the moment, I used a store-bought one for this (from the brand Dilectio). If you’d prefer to skip it, I would recommend adding a little olive oil, wholegrain mustard, and lemon juice to boost the flavors 🙂
You’re going to love this Rice Paper Roll Spanakopita recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!