Cheeseburger Spring Rolls

stack of cheeseburger rice paper spring rolls topped with sesame seeds

Crispy cheeseburger spring rolls made with rice paper, seasoned beef, mozzarella, onion, and pickles. Snackable, gluten free, and perfect for dipping.

Course Main Course

Cuisine American

Keyword big mac spring rolls, cheeseburger spring rolls, gluten free snack, rice paper burger rolls, rice paper recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings spring rolls

Calories 266kcal

Author Chef Josh

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: 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