These vegan asparagus rice paper parcels are the perfect spring idea: crispy, light, and filled with tender green asparagus, a savoury smoked tofu cream and a sweet mustard dressing — ready in just minutes from the air fryer or oven.
I'll probably make no friends with this opinion here in Germany — but I prefer green asparagus to white. No peeling, a lovely bite, beautiful colour. Simply better. Now that my preferences are clear, let's get to the more exciting part of this recipe: the "pastry".
These tasty asparagus parcels aren't made the classic way with puff pastry, but with rice paper. Yes, you read that right! Rice paper isn't only for summer rolls — prepared correctly, it can imitate baked dough. I was sceptical at first too, and of course it isn't quite the same as a flaky, baked puff pastry. But it's a great alternative: it gets crispy when baked, is much lighter than puff pastry, completely oil-free and gluten-free.
For the filling, the green asparagus is paired with a savoury smoked tofu cream — a plant-based homage to asparagus wrapped in ham, I guess? Add a sweet mustard dressing for that special finishing touch. The result: a light, elegant starter or side that tastes like spring.
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Why You'll Love This Recipe
- Crispy & light: The rice paper turns golden-brown and crisp in the air fryer or oven, similar to baked pastry.
- Quick & easy: Simple to prepare and ready in under 30 minutes.
- Versatile: Perfect as a starter, a side to a main, or light finger food. Tastes great both warm or cold.
- Gluten-free: Instead of puff pastry, rice paper is used which is softened in a mixture of plant-based milk and chickpea flour to imitade a dough.
Ingredient Notes
The ingredient list for the asparagus parcels is short and you don't need any unusual specialty products. A few important pointers and tips for choosing them:
- Green asparagus — as fresh and thin as possible, then no peeling needed.
- Rice paper — square sheets (about 16 x 16 cm) work best for wrapping. Round sheets work too — see tips in instructions below.
- Chickpea flour — stirred into the soy milk. The rice paper is dipped in this mixture for a nice golden sheen after baking.
- Soy milk — feel free to use another plant milk.
- Smoked tofu — use one that isn't too firm, otherwise the smoked tofu cream becomes too crumbly.
- Soy yoghurt — for the tofu cream, so be sure to use unsweetened.
- Defatted almond flour (optional) — for the almond paste that goes between the rice paper layers. This step is optional, but makes the result look more like dough rather than translucent rice paper. Make sure the almond flour is finely ground and defatted, since ground almonds don't absorb as much liquid.
- Black sesame seeds — the visual finishing touch, also optional.
- Wholegrain mustard, maple syrup and white almond or cashew butter — for the wonderful sweet mustard dressing. You can also use Dijon mustard.
See recipe card for quantities.
Step-By-Step Instructions
Lay out all your ingredients before you start, and you'll be done in no time. Then begin with the green asparagus by rinsing it and removing the woody ends.
Tip: You don't need a knife to remove the woody ends — just snap them off; the asparagus will break exactly where the woody part ends.
- Step 1: Blend the smoked tofu with soy yoghurt, salt, pepper, mustard and vinegar until creamy.
- Step 2: Stir the chickpea flour into the soy milk in a large, shallow bowl. In a small bowl, mix the almond flour with soy milk, baking powder, salt and pepper.
If you only have round rice paper, after soaking fold the sides in four times slightly to form a rectangle.
- Step 3: Dip one sheet of rice paper in the chickpea milk. Let it drip briefly and place it on a flat plate or wooden board.
- Step 4: Spread ¼ of the almond mixture on the rice paper. Dip another sheet of rice paper in the milk and lay it on top of the coated rice paper.
You can also leave out the almond paste (Step 4) and simply layer two soaked rice paper sheets on top of each other. The end result will be less dough-like look — it will be slightly translucent instead.
- Step 5: Spread ¼ of the smoked tofu cream diagonally down the centre.
- Step 6: Place three green asparagus stalks in the middle and — once the rice paper is soft enough — fold the sides over.
- Step 7: Prepare three more parcels the same way. Optionally brush or spray with oil and sprinkle with sesame seeds. Bake until golden brown either in the air fryer or in the oven.
- Step 8: In the meantime, stir together all the ingredients for the sweet mustard dressing.
Top Tip!
Don't skip the mustard dressing — it provides the perfect contrast to the savoury filling of the asparagus parcels. If you're not a mustard fan, pesto or another fresh sauce makes a great alternative.
Tips & Tricks
- It's fine if the rice paper tears a bit after the short soak — two sheets are layered anyway, so don't throw them out!
- If you're using an air fryer, peek into the basket from time to time so the parcels don't burn. Every appliance behaves a little differently. I personally found the oven results slightly better, but it does depend on your air fryer model.
- Leftovers keep in the fridge for up to 2 days. Reheat briefly in the oven or air fryer just before serving — but they're also delicious cold.
- Freshly made, the crispy rice paper parcels with asparagus taste best. You can prep the smoked tofu mixture and the almond paste up to 2 days ahead, so things go quickly on the day. This is especially handy if you only want to make only 1 or 2 parcels at a time.
Serving suggestions
These tasty vegan asparagus parcels are perfect on their own with the mustard dressing as a starter or finger food — but you can also pair them with these sides:
- A fresh green salad with lemon vinaigrette
- My beetroot and carrot salad
- Roasted potatoes or scalloped potatoes
- My romesco potato salad
FAQ
Fresh asparagus parcels taste best straight after baking, when the rice paper is at its crispiest. I don't recommend freezing them, as the rice paper unfortunately turns soft when thawed.
They're best served fresh from the oven. If you have leftovers, they keep covered in the fridge for about 2 days. Reheat briefly in the air fryer or oven before eating or enjoy cold.
There's no really good replacement for the tofu itself. However, you can swap the smoked tofu mixture for a savoury vegan spread or vegan pesto.
More Spring Recipes
I hope you’ll give this recipe for egg-free vegan asparagus parcels a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Asparagus Rice Paper Parcels with Sweet Mustard Dressing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 parcels 1x
Description
Crispy vegan asparagus parcels with rice paper, a savoury smoked tofu cream and a fluffy almond filling — served with a sweet mustard dressing. Quickly made in the air fryer or oven, perfect for asparagus season.
Ingredients
- 12 spears green asparagus
- 8 sheets rice paper, square (16 x 16 cm, ~6½ x 6½ inches)*
- 2 ½ tbsp (20 g) chickpea flour
- ⅓ cup + 1 tbps (100 ml) plant-based milk (e.g. soy)
- Black sesame seeds (optional)
For the almond paste (optional)**
- ⅓ cup (40 g) almond flour, defatted***
- ⅓ cup (80 ml) plant-based milk
- 1 tsp baking powder
- Salt and pepper
For the smoked tofu cream
- 5.3 oz (150 g) smoked tofu (about ⅔ cup crumbled)****
- ¼ cup (60 g) soy yoghurt
- ¼ tsp salt
- 1 tsp mustard
- ½ tsp white wine or apple cider vinegar
- Black pepper
For the sweet mustard dressing
- ¼ cup (65 g) wholegrain mustard (or Dijon mustard)
- 3 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tbsp white almond butter or cashew butter
- ¼ tsp garlic powder (optional)
Instructions
- Preparation: Lay out all your ingredients. Rinse the green asparagus and remove the woody ends — just snap them off; the asparagus breaks at exactly the right point.
- Make the smoked tofu cream: Blend the smoked tofu with the soy yoghurt, salt, pepper, mustard and vinegar until creamy.
- Mix the soak liquid & almond paste: Stir the chickpea flour into the soy milk in a large, shallow bowl. In a small bowl, combine the almond flour with soy milk, baking powder, salt and pepper.
- Fill the rice paper parcels: Turn one sheet of rice paper in the chickpea milk, let it drip briefly and place it on a flat plate or wooden board.
- Spread ¼ of the almond mixture on the rice paper.
- Dip another sheet of rice paper in the milk and lay it on top.
- Now spread ¼ of the tofu mixture diagonally down the centre. Place three green asparagus stalks in the middle. As soon as the rice paper is soft enough, fold the sides over as snugly as possible. Prepare three more parcels the same way.
- Bake: Optionally brush or spray with oil and sprinkle with sesame seeds. Bake until golden brown in the air fryer (190 °C / 375 °F, 15–17 min) or in the oven (210 °C / 410 °F , 20–23 min).
- Mix the mustard dressing: Meanwhile, stir together all the ingredients for the sweet mustard dressing and serve with the asparagus parcels.
Notes
*If you only have round rice paper, after soaking fold the sides in four times slightly to form a rectangle (Step 4).
**You can also leave out the almond paste (Step 5) and simply layer two soaked rice paper sheets on top of each other. The end result then won't have such a dough-like look — it will be slightly translucent instead.
***Make sure the almond flour is defatted. Non-defatted almond flour or ground almonds won't work, as they don't absorb enough liquid.
****Use a slightly softer smoked tofu, since the smoked tofu cream becomes too crumbly or dry with very firm tofu.
This post is also available in German (Deutsch).
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