Time-Saver Crispy Rice Paper Veggie Pies

(makes 6–8 pies):

• 12–16 rice paper sheets (you’ll need 2 per pie)

• 1 tbsp Coco Earth Liquid Coconut Oil (for air-frying the filling)

• Can of Frisp Diced Onion Carrot & Celery

• 3 cups mushrooms, finely chopped

• 1 cup cooked brown rice

• Salt & pepper, to taste

• Chilli flakes, optional, to taste

• Oil spray, for air fryer

• 1–2 tbsp sesame seeds, for sprinkling (optional)

Instructions

• Heat 1 tbsp oil in a large frying pan over medium heat. Add Frisp diced vegetables . Cook for 5–7 minutes until softened. 

• Add in mushrooms and cook for another 10 minutes. Stir in the cooked brown rice and season with salt, pepper and chilli flakes if using. Set aside to cool slightly.

• Dip one sheet of rice paper into warm water for a few seconds, then lay it flat on a clean surface or damp tea towel. Immediately dip and place a second sheet directly over the first. 

• Spoon about 2–3 tablespoons of filling near one edge. Fold into a triangle shape (like a samosa), tucking and rolling until fully sealed. 

• Lightly spray each triangle with oil and sprinkle with sesame seeds if using. Place in a single layer in your air fryer basket.

• Air fry at 200°C for 10–12 minutes or until golden and crispy. Flip halfway through for even browning, if needed. 

• Serve warm with your favourite dipping sauce or let cool and store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to crisp them up again.

Special Thanks to Luba (Insta Handle: cook.vegetarian) for inspiring this post with amazing content.