Go Back Email Link
–+ servings
Rice paper Big Mac spiral with sesame seeds and burger sauce
Print Pin

Big Mac Rice Paper Croissant

A crispy rice paper croissant stuffed with seasoned beef, pickles, cheese, and sesame seeds. A playful, elevated twist on Big Mac flavors.
Course Main Course
Cuisine American
Keyword big mac croissant, big mac rice paper, burger croissant, cheeseburger croissant, easy croissant big mac, gluten free big mac, rice paper cheeseburger, rice paper croissant
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 croissants
Calories 512kcal
Author Chef Josh

Ingredients

  • 6 rice paper sheets
  • 2 eggs
  • ½ cup sautéed ground beef
  • ½ cup shredded mozzarella
  • 2 tablespoon diced onion
  • 2 tablespoon diced pickles
  • ¼ teaspoon Paprika
  • ½ teaspoon Garlic powder
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 2 tablespoon Sesame seeds (for sprinkling)

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 three rice paper sheets into the whisked eggs one at a time, stacking them on an oiled cutting board.
    a rice paper sheet being dipped in egg wash for the making of a big mac rice paper croissant
  • Using scissors, cut a triangle out of the center of the stacked rice paper. Take the two half-moon pieces and overlap them slightly on one side, leaving about 2 inches of space on the opposite side. Then place the triangle in the middle so the whole setup forms an “M” shape.
    egg-washed rice paper being sliced for the making of a big mac rice paper croissant
  • Spoon the filling along the wide end of the triangle. Carefully roll everything up into a croissant shape.
    red onion and ground beef on top of cut rice paper sheets for the making of a big mac rice paper croissant
  • Repeat steps above to make the second croissant.
  • Brush croissants with egg wash and sprinkle with sesame seeds.
    a rolled big mac rice paper croissant, sprinkled with sesame seeds, ready to go in the oven
  • Bake at 400°F (205°C) for 15–20 minutes, until golden and crisp. Serve warm with a delicious, punchy burger sauce.
    a finished, golden brown big mac rice paper croissant with punchy burger sauce on the side for dipping

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 paired with my punchy 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.

Nutrition

Serving: 1 croissant | Calories: 512kcal | Carbohydrates: 46g | Protein: 30g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 832mg | Potassium: 338mg | Fiber: 2g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 5mg