Big Mac Rice Paper Croissant
This Big Mac rice paper croissant takes all the classic fast-food flavors you love and twists them into something crispy, melty, and wildly fun. Seasoned beef, pickles, cheese, and sesame crunch wrapped in crackly rice paper. It’s nostalgic, elevated, and way more addictive than it has any right to be.
Jump to:
Lately, I’ve been having way too much fun reimagining the classics. After making that Big Mac rice paper spiral for my mom, equal parts nostalgic and delicious, I couldn’t resist taking the Big Mac for another spin.
Once again, I skipped the bun and went with rice paper, but this time I rolled all those familiar Big Mac flavors into a croissant-shaped twist. Because why not?
I love exploring how far I can stretch an idea without losing the magic of what makes it great. This one hits all the right notes. Crispy on the outside, melty on the inside, and packed with seasoned beef, pickles, cheese, and sesame crunch. I finished mine with my special burger sauce, and yes, it absolutely pulls the whole thing together.
It’s fun, slightly ridiculous in the best way, and might just be my favorite bite of the week.
Why this Big Mac croissant works
Rice paper gives you that shatteringly crisp exterior while keeping everything inside hot and gooey. Shaping it like a croissant makes it feel playful and intentional, and every bite delivers that unmistakable Big Mac flavor without the bun.
"It's like my two favorite things had a baby. Seriously."
- Instagram follower
Big Mac Rice Paper Croissant
Ingredients
- 8 rice paper sheets
- 2 eggs
- ½ cup sautéed ground beef
- ½ cup shredded mozzarella
- 2 tablespoons diced onion
- 2 tablespoons diced pickles
- Sesame seeds
- Paprika
- Garlic powder
- Salt and pepper
Instructions
- Make the filling. In a bowl, combine the sautéed ground beef, mozzarella, diced onion, and pickles. Season with salt, pepper, paprika, and garlic powder.
- Whisk the eggs on a plate. Dip four rice paper sheets one at a time, stacking them on an oiled cutting board.
- Using scissors, cut a triangle from the center of the stacked rice paper. Take the two half-moon end pieces and overlap them slightly on one end, leaving about 2 inches apart on the other. Place the triangle down the middle so the shape resembles an “M.”
- Spoon the filling along the wide end of the triangle. Carefully roll everything up into a croissant shape.
- Brush with egg wash and sprinkle with sesame seeds.
- Bake at 400°F (205°C) for 15–20 minutes, until golden and crisp. Serve warm with your favorite burger sauce.
Notes
- Rice paper softens quickly once dipped, so assemble right away for best results.
- Serve immediately while the exterior is crisp and the cheese is melty.
- This works great with homemade or store-bought burger sauce.
- Swaps: This recipe is naturally gluten-free! Skip the cheese or swap for dairy-free cheese to make this recipe dairy-free too.
More recipes you'll love
A few favorites I think you'll really enjoy next.
