Rice Paper Burger Roll
A crispy rice paper burger roll filled with seasoned lean ground beef, shredded mozzarella, pickles, and burger sauce—a high-protein, low-calorie take on classic burger cravings.
A crispy rice paper burger roll filled with seasoned lean ground beef, shredded mozzarella, pickles, and burger sauce—a high-protein, low-calorie take on classic burger cravings.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a shallow dish, whisk the eggs.
Dip rice paper sheets one by one into the whisked egg, then lay them on a cutting board, overlapping slightly to form a long rectangle.
Spoon the cooked ground beef in a line down the center of the rice paper.
Top the beef with diced red onion, quartered cherry tomatoes, and pickle relish.
Drizzle the burger sauce over the toppings, followed by a sprinkle of shredded mozzarella cheese.
Carefully fold the sides of the rice paper over the filling, then roll it up tightly into a log.
Coil the log into a spiral or pinwheel shape.
Brush the top with any remaining egg wash and sprinkle with sesame seeds.
Bake or air fry until the roll is golden brown and crispy. (Note: Cooking method and time are not shown in the video).
Store leftover cooked rolls in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat for 1-2 minutes per side to restore crispness.
Nonstick skillet or cast iron pan · Shallow bowl or plate (for water to soften rice paper)
Assemble the rolls just before cooking. Rice paper softens when wet, so filling and frying immediately ensures the crispiest texture.
Dip each sheet briefly in warm water—just 1-2 seconds—until pliable. Over-soaking makes it fragile and hard to handle.
Yes. Brush with oil and bake at 400°F for 12-15 minutes until golden and crispy, turning halfway through.
Use cheddar, American, or pepper jack for a sharper flavor. Any melting cheese works.
Don't overstuff—use about 2-3 tbsp filling per roll. Seal edges by overlapping the rice paper slightly when rolling.
