Description
A playful and lighter riff on the classic Big Mac, these rice paper rolls are filled with seasoned ground meat and fresh vegetables for a fun, handheld snack.
Ingredients
- 8–10 rice paper wrappers (8–10 inch rounds)
- 1 lb lean ground beef, chicken, or turkey
- Salt and pepper, to taste
- Neutral oil (small splash) for cooking
- Lettuce, thinly sliced (iceberg or romaine)
- 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
Instructions
- Heat a skillet over medium-high and add about 1 teaspoon oil.
- Add the ground meat, break it into small pieces with a spatula, and season with salt and pepper. Cook and stir occasionally until no pink remains, about 6–8 minutes.
- Drain any excess fat in the pan or use a paper towel to blot cooked meat, then set the meat aside to cool slightly.
- While the meat cooks, thinly slice lettuce, tomato, pickles, and onion. Grate or slice the cheddar if using.
- Fill a shallow dish with warm (not hot) water. Dip one rice paper for 8–12 seconds until pliable; lay it flat on a damp cutting board or clean tea towel.
- Place a scoop (about 2–3 tablespoons) of cooked meat across the lower third of the rice paper. Top with lettuce, tomato, pickles, onion, and cheese if using. Drizzle with mustard and ketchup.
- Fold the short sides toward the center, then roll tightly from the bottom to encase the fillings.
- Repeat with remaining wrappers. Serve immediately with soy sauce for dipping.
Notes
Use turkey or chicken for a lower-fat option. For vegetarian, substitute crumbled firm tofu or seasoned tempeh. Keep fillings dry for better texture.