Big Mac Rice Paper Rolls are a playful, hand-held take on the classic burger — wrapped in delicate rice paper instead of a bun. They combine cooked lean beef or chicken, shredded lettuce, sliced tomato, diced pickles, thin onion, yellow mustard, ketchup and a touch of cheddar (optional) into a fresh roll that’s great for weeknight dinners, lunchboxes, or party platters. If you want another quick handheld riff on Big Mac flavors, try these Big Mac–inspired wraps for a different texture and a warm option.
Why you’ll love this dish
This recipe gives you all the familiar Big Mac flavors without the heaviness of a bun. It’s fast, budget-friendly, and customizable — perfect for households where one person wants classic burger flavor and another prefers something lighter. Kids usually love the ketchup-and-mustard combo, while adults can keep it lean with ground turkey or chicken.
“A fun party finger food that tastes like a burger but feels fresh — everyone asked for seconds.” — home cook review
Reasons to try it:
- Quick: Most of the time is hands-on, and the whole process takes about 20–30 minutes.
- Low-carb option: Rice paper wraps are lighter than buns; use extra lettuce to stretch servings.
- Portable: Great for picnics, lunchboxes, or game-day finger food.
The cooking process explained
In plain terms: cook your protein, prep the fillings, soften rice paper, assemble, and roll. The technique is simple but benefits from an organized mise en place — have the cooked meat, sliced veggies and condiments ready before you touch the rice papers. Expect to work with one wrapper at a time; rice paper dries and becomes brittle if left out.
Quick workflow overview:
- Cook the meat until fully done and seasoned.
- Slice lettuce, tomato, pickles and onion thinly so they roll easily.
- Soak each rice paper briefly in warm water, then assemble and roll tightly.
- Serve immediately with soy sauce (or your preferred dip).
What you’ll need
- Rice paper wrappers (8–10 inch rounds are easiest)
- 1 lb lean ground beef or ground chicken (or turkey)
- Lettuce, thinly sliced
- Tomato, thinly sliced
- Dill pickles, thinly sliced
- Yellow mustard
- Ketchup
- Onion, thinly sliced (red or white)
- Cheddar cheese, thin strips or grated (optional)
- Soy sauce for dipping
Substitutions and notes:
- Swap ground chicken for lean beef if you want fewer saturated fats. Use seasoned turkey for extra leanness.
- For a crunchier take, you can lightly pan-fry rolls or consult a recipe for crispy rice paper spring rolls to turn these into a warm, crunchy snack.
- Use low-sodium soy sauce or a tamari for gluten-free dipping.
Step-by-step instructions
- Cook the protein: Heat a skillet over medium-high. Add a little oil, then crumble in the ground beef or chicken. Season with salt and pepper. Cook, stirring, until no pink remains and edges are lightly browned, about 6–8 minutes. Drain any excess fat.
- Prep the fillings: While the meat finishes, slice lettuce, tomato, pickles and onion thinly. Grate or thinly slice the cheddar if using. Arrange everything on a platter for easy assembly.
- Soften the rice papers: Fill a large shallow dish with warm (not boiling) water. Dip one rice paper into the water for 8–12 seconds until it becomes pliable but still slightly firm — it will soften more on the board.
- Lay out the wrapper: Transfer the softened wrapper to a clean, damp cutting board or a plate. Smooth out any folds.
- Build the roll: Place a small scoop (about 2 tablespoons) of cooked meat in the lower third of the wrapper. Add some lettuce, a slice of tomato, a couple pickle slices and onion. Add a thin strip of cheddar if desired.
- Add condiments: Drizzle a little yellow mustard and ketchup over the fillings — don’t overdo it or the wrapper will become soggy.
- Roll it up: Fold the short sides in, then roll from the bottom tightly to encase the fillings like a burrito. Keep the roll snug so it holds together.
- Repeat and serve: Continue with the remaining wrappers. Serve immediately with soy sauce for dipping, or place seam-side down on a platter to keep them closed.
Best ways to enjoy it
Serve the rolls whole for finger food or slice them in half on the bias for a plated appetizer. Pair with:
- Soy sauce mixed with a splash of rice vinegar and a pinch of sugar for a tangy dip.
- A thin sriracha-mayo for those who like heat.
- A crisp side salad or steamed edamame for a fuller meal.
For parties, arrange rolls on a platter with small bowls of dipping sauces and labels so guests can pick their flavor.
Storage and reheating tips
- Refrigeration: Store assembled rolls in an airtight container lined with a damp paper towel to keep the rice paper from drying. Consume within 24–48 hours for best texture; rice paper becomes chewier with time.
- Freezing: Avoid freezing fully assembled rolls — rice paper degrades and becomes watery on thaw. Instead freeze the cooked, cooled meat separately in a freezer-safe bag for up to 3 months.
- Reheating: Reheat leftover meat in a skillet over medium heat for 1–2 minutes, then reassemble fresh rolls to keep the wrapper texture light. If rolls were refrigerated, let them sit at room temperature for 10 minutes before serving.
Pro chef tips
- Keep everything thin: Thin slices of tomato and onion prevent tearing and sogginess.
- Work one at a time: Soften only one rice paper at once to avoid sticking and tearing.
- Pat dry watery toppings: Tomatoes release moisture — blot them with a paper towel before adding to the roll.
- Use warm protein: Filling the wrapper with warm meat helps keep the roll pleasant to eat and slightly steamy inside.
- Tight rolling: Roll firmly but gently; too tight and you’ll squeeze fillings out, too loose and the roll will fall apart.
Creative twists
- Veggie version: Replace meat with seasoned, crumbled firm tofu or tempeh, add shredded carrot and cucumber, and swap ketchup for a sweet chili sauce.
- Melted cheese option: Place a thin slice of cheddar on the warm meat so it softens slightly before rolling.
- BBQ Big Mac: Use a light smear of barbecue sauce in place of ketchup for a smoky-sweet spin.
- Mini party rolls: Use smaller rice paper rounds for bite-sized appetizers served with toothpicks.
Common questions
Q: How long does it take to make these?
A: Active time is about 20–30 minutes for a single batch, depending on your chopping speed and how many rolls you make.
Q: Can I prepare these ahead for a party?
A: Prep the meat and slice the veggies up to a day ahead. Assemble rolls no more than a few hours before serving and keep them covered with a damp towel in the fridge. For best texture, finish assembly shortly before guests arrive.
Q: Are the rolls gluten-free?
A: Rice paper wrappers are typically gluten-free, but check labels and use tamari or gluten-free soy sauce if you need to avoid gluten entirely.
Q: Can I air-fry or bake these to make them crispy?
A: Yes — brush lightly with oil and air-fry at 375°F (190°C) for 4–6 minutes until golden and crisp. The flavor changes but it’s a tasty alternative. Keep an eye on them so they don’t curl or over-brown.
Q: What’s the best dip for a Big Mac–style roll?
A: Classic choices are soy sauce, a simple sriracha-mayo, or a tangy mix of soy sauce and rice vinegar. Choose based on whether you want savory, spicy, or tangy.
If you want more rice paper ideas or a crunchy technique to try later, the guides linked above are good next reads.
Big Mac Rice Paper Rolls
Ingredients
Main ingredients
- 1 lb lean ground beef or ground chicken (or turkey) Use seasoned turkey for extra leanness.
- 8-10 pieces Rice paper wrappers 8–10 inch rounds are easiest.
- Lettuce, thinly sliced Use for filling.
- Tomato, thinly sliced Make sure to blot dry to prevent sogginess.
- Dill pickles, thinly sliced For added crunch.
- Onion, thinly sliced (red or white) Use thin slices to prevent tearing.
- Yellow mustard Drizzle lightly on the fillings.
- Ketchup Drizzle lightly on the fillings.
- Cheddar cheese, thin strips or grated (optional) Melt on warm meat for added flavor.
- Soy sauce for dipping Can use low-sodium or gluten-free tamari.
Instructions
Preparation
- Heat a skillet over medium-high. Add a little oil, then crumble in the ground beef or chicken. Season with salt and pepper. Cook, stirring, until no pink remains and edges are lightly browned, about 6–8 minutes. Drain any excess fat.
- While the meat finishes, slice lettuce, tomato, pickles and onion thinly. Grate or thinly slice the cheddar if using. Arrange everything on a platter for easy assembly.
- Fill a large shallow dish with warm (not boiling) water. Dip one rice paper into the water for 8–12 seconds until it becomes pliable but still slightly firm. It will soften more on the board.
- Transfer the softened wrapper to a clean, damp cutting board or a plate. Smooth out any folds.
Assembly
- Place a small scoop (about 2 tablespoons) of cooked meat in the lower third of the wrapper. Add some lettuce, a slice of tomato, a couple pickle slices and onion. Add a thin strip of cheddar if desired.
- Drizzle a little yellow mustard and ketchup over the fillings — don’t overdo it or the wrapper will become soggy.
- Fold the short sides in, then roll from the bottom tightly to encase the fillings like a burrito. Keep the roll snug so it holds together.
- Continue with the remaining wrappers. Serve immediately with soy sauce for dipping, or place seam-side down on a platter to keep them closed.