Low Carb Baked Big Mac Rice Paper Rolls Recipe

Introduction

If you love the flavors of a Big Mac but want a lighter, low-carb option, these Baked Big Mac Rice Paper Rolls are perfect. They combine seasoned ground beef, cheddar, and crunchy pickles wrapped in delicate rice paper, then baked to crispy perfection. A fun twist on a classic favorite!

Ingredients

• 8 rice paper wraps
• 1 lb ground beef
• 1 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 8 slices of low-fat cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup sliced pickles
• Sesame seeds (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and onions are soft. Season with garlic powder, onion powder, salt, and pepper.
3. Step 3: Drain excess fat from the beef mixture and allow it to cool slightly so it’s easier to handle.
4. Step 4: Soften each rice paper wrap by soaking it in warm water for 15-20 seconds until pliable.
5. Step 5: Lay the softened wrap flat on a clean towel or board. In the center, place one slice of cheddar cheese, 2–3 tablespoons of the beef mixture, a small handful of shredded lettuce, and a few pickle slices.
6. Step 6: Fold in the sides of the rice paper and roll it tightly, placing the seam side down on the prepared baking sheet.
7. Step 7: If desired, sprinkle sesame seeds on top for an extra touch of flavor and texture.
8. Step 8: Bake rolls for 20–25 minutes, or until the wraps turn golden and crispy.
9. Step 9: Let the rolls cool slightly before serving. Pair with low-sugar ketchup or a Big Mac-style dipping sauce for the best experience.

Tips & Variations

• For extra flavor, add a few drops of Worcestershire sauce to the beef mixture while cooking.
• Try swapping low-fat cheddar for a sharper cheese like aged cheddar or gouda for a richer taste.
• Use a mix of iceberg and romaine lettuce for added crunch and freshness.
• Serve with homemade Big Mac sauce made from mayo, mustard, relish, and a dash of vinegar for authenticity.
• If you prefer a non-baked version, simply serve the rolls fresh after assembling for a softer texture.

Storage

Store any leftover rolls in an airtight container in the refrigerator for up to 2 days. To reheat, bake them again at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving, as it can make the rice paper soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of meat instead of ground beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Adjust cooking time as needed and season well to maintain flavor.

How do I prevent the rice paper from sticking together when soaking?

Soak each rice paper wrap individually and place it on a clean, dry surface or towel to prevent sticking. Avoid soaking multiple at once.

Low Carb Baked Big Mac Rice Paper Rolls Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

These Low Carb Baked Big Mac Rice Paper Rolls reinvent the classic burger into a light, flavorful wrap using rice paper and ground beef. Baked to a golden crisp, they combine seasoned beef, sharp cheddar, fresh lettuce, and tangy pickles for a satisfying low-carb meal perfect for a healthy lunch or dinner.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 rolls 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Filling

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 8 slices of low-fat cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup sliced pickles

Wraps & Garnish

• 8 rice paper wraps
• Sesame seeds (optional, for garnish)

Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Cook the beef mixture: In a skillet over medium heat, cook the ground beef with the finely chopped onion until the beef is browned thoroughly and the onions are soft. Season with garlic powder, onion powder, salt, and pepper. Drain any excess fat and let the mixture cool slightly to make wrapping easier.
3. Soften rice paper wraps: Soak each rice paper wrap in warm water for about 15-20 seconds until pliable but not overly soft, then lay it flat on a clean towel or board.
4. Assemble rolls: Place one slice of cheddar cheese in the center of the softened rice paper. Top with 2 to 3 tablespoons of the beef mixture, add some shredded lettuce, and a few pickle slices on top.
5. Roll and seal: Fold in the sides of the rice paper over the filling, then roll tightly from one end to the other, placing each roll seam-side down on the prepared baking sheet to keep it closed.
6. Optional garnish: Sprinkle sesame seeds over the top of each roll for added flavor and visual appeal.
7. Bake: Bake the rolls for 20 to 25 minutes, or until the rice paper wraps are golden brown and lightly crispy on the outside.
8. Serve: Allow the rolls to cool slightly before serving them with your favorite dipping sauce such as low-sugar ketchup or a Big Mac-style sauce for a delicious low-carb meal.

Notes

• Rice paper can become brittle if soaked too long; soak just until pliable.
• Draining fat from the beef mixture helps prevent soggy rolls.
• Feel free to add a dash of mustard or low-carb mayonnaise inside for extra flavor.
• Store any leftovers in the fridge and reheat gently in the oven to maintain crispiness.
• If sesame seeds are not available, you can garnish with sesame oil before baking for a similar effect.

Keywords: Low carb, rice paper rolls, Big Mac, baked rolls, ground beef, healthy burger alternative, low-fat cheddar, gluten free