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.