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Mix flours, cocoa powder, sugar, and spices in a large bowl, Stir.
Mix rice flour or cornstarch, soy sauce, Worcestershire sauce, molasses, liquid smoke, and vinegar and whisk until combined to create a smooth liquid.
Mix water and bouillon to make a broth.
Combine wet and dry ingredients. Stir until a thick springy dough begins to form.
Knead the dough lightly to combine and stretch gluten.
Heat a steamer pot with about an inch of water in the bottom.
Cut the dough into 16 equal pieces and roll them into little sausage shapes.
Rehydrate the spring roll wraps.
Wrap each sausage tightly in the spring will wrap as you would a burrito, then roll it tight inside a piece of parchment paper, unwrap from the paper and ace on a plate
Steam the sausages for 15 minutes.
Grill or pan fry the sausages to sear the wrap.