Rice Paper Big Mac Spirals
These rice paper Big Mac spirals deliver everything you love about a classic burger bite without the bun. Crispy on the outside, cheesy and juicy in the middle, and totally snackable. Fast-food nostalgia with a gluten-free twist.
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When my mom went gluten-free, she handled it like a champ. Except for one thing. Her love for Big Macs. The woman lives for that saucy, cheesy, pickle-packed bite.
So naturally, I had to figure out a way to bring the burger magic back without the bun.
Enter rice paper Big Mac spirals. Think of them as Big Mac-inspired burger dumplings. Crispy, juicy, wrapped in golden rice paper instead of bread, and packed with all the flavors she loves. And when you dunk them into my punchy burger sauce? Game over.
By the way, if rice paper spirals are your thing, you’re in good company. I’ve been on a serious spiral kick lately, from crispy chicken parm spirals to melty ham and cheese spirals, and even a classic pepperoni pizza spiral moment. Same concept, different cravings, all dangerously good.
If you’re craving fast-food flavor but need a gluten-free twist, these hit the spot. Just maybe make a double batch. You’ll want seconds.
Oh, and if it's the Big Mac flavor that drew you to this recipe...trust me, I'm with you. From crispy burger spring rolls to a buttery Big Mac croissant, this flavor combo has a hold on me!
Why these rice paper Big Mac spirals work
Rice paper crisps beautifully in the oven while keeping the filling hot and melty. Rolling everything into a spiral gives you maximum crunch with minimal effort, and every bite delivers that familiar burger flavor without feeling heavy.
"YUM! I love Chef's rice paper spiral lineup and this tops the list"
- Bill (email subscriber)
Recipe
Rice Paper Big Mac Spirals
Ingredients
- 3 rice paper sheets
- 2 eggs
- 1 cup sautéed ground beef
- ½ cup shredded mozzarella
- ¼ cup diced onion
- ¼ cup diced pickles
- Sesame seeds
- Paprika
- Garlic powder
- Salt and pepper
Instructions
- In a bowl, fold together the sautéed ground beef, mozzarella, diced onion, and pickles. Season with salt, pepper, paprika, and garlic powder.
- Whisk the eggs on a plate. Dip each rice paper sheet into the egg wash for a few seconds, then lay them out on a lightly oiled cutting board, overlapping slightly.
- Spoon the filling in a line across the rice paper. Roll into a tight cylinder, then gently curve it around itself to form a spiral.
- Brush the top with egg wash and sprinkle with sesame seeds.
- Bake at 400°F (205°C) for 15–20 minutes, until golden and crisp. Serve warm with a punchy burger sauce.
Notes
- Serve these hot for the best texture and melty center.
- Leftovers reheat well in the oven or air fryer to bring back the crisp.
- Swaps: This recipe is naturally gluten-free as is! To make this dairy-free, swap the cheeses to non-dairy alternatives.
Nutrition
Frequently Asked Questions about the Big Mac Rice Paper Spiral
Yes, when baked properly, rice paper crisps up beautifully in the oven! The outside turns golden and crunchy while the inside stays juicy and cheesy.
You can prep and assemble them a few hours in advance, then bake right before serving. They’re best enjoyed fresh while the filling is hot and the rice paper is crisp. Just be sure to add the egg wash right before they go into the oven.
Of course. An air fryer works well for rice paper spirals. Cook until golden and crispy, checking frequently to avoid over-browning.
They are naturally gluten-free as long as the ingredients you use, especially sauces and seasonings, are gluten-free. Always double-check labels if that’s important for you.
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Ok I’ve seen videos of people trying this recipe one all over Instagram and I finally had to try. And, wow chef Josh, you have really done it! This was really fun to make and a perfect “healthier” burger! Yum!