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.