Cheeseburger Rice Paper Spring Rolls
These Cheeseburger Rice Paper Spring Rolls are crispy, cheesy, beefy, pickle-y, and made for dunking in burger sauce on a Friday night.
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So many of you have been on the rice paper kick with me, and I love it. If you’ve already been working through my Rice Paper Recipes, you can probably imagine how delicious these spring rolls are. If you’re new to rice paper recipes on my site, consider this your official invitation.
The story of these Cheeseburger Rice Paper Spring Rolls starts with my respect for a good burger. I can say with full confidence that in my life, I’ve never turned down a chance to eat a burger, not once. When burgers are done right, and I have strong opinions on what that means, it’s about as close to perfect as food gets.
I’m always looking for ways to work burger flavor into other formats, especially when it lightens things up a bit. My Big Mac Rice Paper Spirals were a hit, so this builds on the same idea, just in a different form. Crispier, crunchier, and built for dipping.
These Big Mac-style spring rolls are cheesy, beefy, pickle-forward, and easy to keep going back to. They fully earn their spot on my list of my favorite crispy rice paper recipes because they're the kind of thing you pull out of the oven and start reaching for before they’ve even cooled. When paired with a Punchy Burger Sauce, they are almost impossible to stop eating (fair warning).
Why these cheeseburger spring rolls work
Egg dipped rice paper bakes up crisp and golden without deep frying. Seasoned ground beef and mozzarella bring classic cheeseburger flavor in every bite. Pickles and onion cut through the richness and keep the filling from tasting heavy. Rolling them tightly helps them cook evenly and keeps the filling locked in.
"These are so innovative and fun to eat. I've never had a burger spring roll until now! Easy to make too."
Jana (email subscriber)
Recipe
Cheeseburger Spring Rolls
Ingredients
Equipment
Method
- Preheat: Set oven or air fryer to 400°F (205°C) and line a baking sheet with parchment paper if baking.
- Whisk: Add 2 eggs to a shallow bowl and whisk until smooth.
- Dip: Dip 1 rice paper sheet into the egg wash for a few seconds until just pliable, then lay flat on a lightly oiled surface.
- Fill: Add cooked ground beef across the lower third, then season with salt, pepper, paprika, and garlic powder, and top with mozzarella, onion, and pickles.
- Fold: Fold in the sides, then roll tightly into a spring roll shape.
- Brush: Brush lightly with remaining egg wash, then sprinkle with sesame seeds.
- Repeat: Repeat steps above for remaining rice paper sheets.
- Bake or Air Fry: Cook for 15–20 minutes, flipping once if needed, until golden and crisp.
- Serve: Serve hot with a delicious Punchy Burger Sauce for dipping.
Notes
- Dip the rice paper just until it softens. Too long and it can get fragile and tear.
- Let the beef cool slightly before assembling so the rice paper stays easy to handle.
- Roll tight and place seam side down so they stay sealed and crisp evenly.
- Pro move: Dunking these into my punchy burger sauce. Game over.
Nutrition
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Can I bake them in the oven? Thank you!
Hi Bunny, you sure can. Bake or air fry works for these. The convection setting on the oven will help make sure they get crispy!