Cheeseburger Spring Rolls
Crispy cheeseburger spring rolls made with rice paper, seasoned beef, mozzarella, onion, and pickles. Snackable, gluten free, and perfect for dipping.
Servings 5 spring rolls
Equipment
- Parchment Paper
Ingredients
- 5 rice paper sheets
- 2 eggs whisked
- 1 cup ground beef cooked
- 1 cup shredded mozzarella
- ¼ cup onion finely diced
- ¼ cup pickles finely diced
- Sesame seeds for topping
- Paprika to taste
- Garlic powder to taste
- Salt and pepper to taste
Instructions
- Preheat the oven or air fryer to 400°F (205°C). Line a baking sheet with parchment paper if baking.
- Whisk the eggs on a shallow plate. Dip one rice paper sheet into the egg wash for a few seconds, just until pliable. Lay it flat on a lightly oiled cutting board.
- Across the lower third of the rice paper, add the cooked ground beef and season lightly with salt, pepper, paprika, and garlic powder. Top with mozzarella, onion, and pickles.
- Fold in the sides, then roll tightly into a spring roll shape.
- Brush lightly with more egg wash and sprinkle with sesame seeds.
- Bake or air fry for 15 to 20 minutes, flipping once if needed, until golden and crisp.
- Serve hot with your favorite 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.