To the bowl of food processor add the cannellini beans, tomato sauce, tamari, nutritional yeast together with all the spices, herbs, wheat gluten and 1/2 cup of water. Process until a dough is form.
Knead the dough for a few minutes until a fibrous texture is visible. Bring a pot of water to a boil and add a pinch of salt. Transfer the roast to the boiling water and turn down the heat if needed so a gentle but constant simmer is achieved. Fill a bowl with warm water.
Submerge one sheet of rice paper in the water and count to 7. Remove and transfer to a wet plate. Place your roast on top of the soaked rice paper then start folding it upwards. Dip the other rice paper in the water until softened then place it on top of the roast and wrap it downwards.
Brush the top with some olive oil and sprinkle with paprika, sea salt and freshly cracked black pepper. Transfer the roast to a small baking dish lightly oiled or lined with parchment paper. Preheat your oven to 400”F and bake the roast for 20 to 25 minus until golden brown and crisp on top.