Name: Low Carb Baked Big Mac Rice Paper Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 rice paper wraps; 1 lb (approx. 450 g) ground beef; 1 small onion, finely chopped; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 8 slices low-fat cheddar cheese; 1 cup shredded lettuce; ½ cup sliced pickles; Sesame seeds (optional, for garnish)

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Low Carb Baked Big Mac Rice Paper Rolls a clever spin on the iconic Big Mac, these low-carb baked rice paper rolls capture all the satisfying flavor of a cheeseburger—without the bun. I wrap seasoned ground beef, cheddar, shredded lettuce, and pickles in delicate rice paper, then bake until golden for a healthier, crave-worthy version of fast food. They're fun to make, surprisingly filling, and perfect for a quick weeknight dinner.

Low Carb Baked Big Mac Rice Paper Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 rice paper wraps

1 lb (approx. 450 g) ground beef

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

8 slices low-fat cheddar cheese

1 cup shredded lettuce

½ cup sliced pickles

Sesame seeds (optional, for garnish)

Directions

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.

In a skillet over medium heat, I cook the ground beef and chopped onion until the beef is browned and the onions are soft. I season it with garlic powder, onion powder, salt, and pepper.

After draining any excess fat, I let the beef mixture cool slightly so it doesn’t tear the rice paper.

I soften each rice paper wrap by soaking it in warm water for about 15–20 seconds.

Once soft, I lay the wrap flat and add one slice of cheddar, 2–3 tablespoons of beef mixture, shredded lettuce, and pickle slices in the center.

I fold in the sides, then roll it up tightly like a burrito, placing the roll seam-side down on the baking sheet.

For extra flavor and crunch, I sometimes sprinkle sesame seeds over the top.

I bake the rolls for 20–25 minutes, or until golden and lightly crispy.

After letting them cool slightly, I serve with a dipping sauce—my favorite is a homemade Big Mac-style blend of mayo, mustard, ketchup, relish, and vinegar.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories per serving: 310 kcal

Variations

I like playing around with the fillings depending on what I have on hand. Sometimes I swap the ground beef for ground turkey or chicken for a leaner option. Adding a few slices of tomato or jalapeños can bring extra punch. For a vegetarian version, I use lentils or crumbled tofu seasoned the same way. I’ve even tried adding sautéed mushrooms for a richer flavor.

Storage/Reheating

To store, I let the rolls cool completely, then place them in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F (175°C) for about 10 minutes or until warmed through. I avoid microwaving as it can make the rice paper rubbery rather than crisp.

FAQs

How do I keep rice paper from tearing?

I make sure to soak the rice paper just until soft—over-soaking makes it fragile. I also let the filling cool slightly before rolling, which helps keep the wrap intact.

Can I make these ahead of time?

Yes, I often prep the rolls in the morning and store them uncooked in the fridge. Then I bake them fresh before serving.

What’s a good dipping sauce for these rolls?

My go-to is a homemade Big Mac-style sauce: mayo, mustard, ketchup, relish, and a splash of vinegar. I also enjoy low-sugar ketchup or spicy mustard.

Can I freeze these?

I don’t recommend freezing them as rice paper doesn’t hold up well after thawing. The texture tends to become too chewy and soggy.

Are these suitable for a keto diet?

These rolls are low in carbs compared to a regular burger, but rice paper still contains some carbs. If I’m on strict keto, I might opt for a lettuce wrap instead.

Conclusion

These Low Carb Baked Big Mac Rice Paper Rolls are one of my favorite ways to enjoy the flavors of a classic cheeseburger without the extra carbs. They’re easy to make, family-friendly, and perfect for meal prepping. Whether I’m craving comfort food or just want something fun and different for dinner, this recipe always delivers.

Recipe:

Low Carb Baked Big Mac Rice Paper Rolls

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

These Low-Carb Baked Big Mac Rice Paper Rolls are a healthier, gluten-free twist on the classic fast food favorite. Filled with seasoned ground beef, cheddar, lettuce, and pickles, then baked until crispy, they're perfect for a quick and satisfying dinner.

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
Drain any excess fat and let the beef mixture cool slightly.
Soften each rice paper wrap by soaking in warm water for 15–20 seconds.
Lay the softened wrap flat and add one slice of cheddar, 2–3 tablespoons of beef mixture, shredded lettuce, and pickle slices in the center.
Fold in the sides and roll up tightly like a burrito. Place seam-side down on the baking sheet.
Sprinkle sesame seeds over the top if using.
Bake for 20–25 minutes or until golden and lightly crispy.
Let cool slightly and serve with a dipping sauce such as Big Mac-style sauce (mayo, mustard, ketchup, relish, vinegar).