Dinner

Low Carb Baked Big Mac Rice Paper Rolls Recipe

Bylina moretti January 5, 2026January 5, 2026

Introduction

These Low Carb Baked Big Mac Rice Paper Rolls capture all the flavors of the iconic Big Mac in a healthier, crispier, and fun new form. Made with seasoned ground beef, melted cheddar, crunchy pickles, and shredded lettuce wrapped in rice paper and baked to golden perfection, they’re a nostalgic treat with a fresh twist.

The image shows a close-up of several rice rolls arranged on a white plate with a thin red rim, placed on a white marbled surface. Each roll has a translucent white outer layer wrapping a filling made of tiny white sticky rice, golden-yellow corn pieces, and brown crispy bits with green chopped onion pieces mixed in. The rolls are neatly cut into square shapes with the filling visible through the soft rice wrapper, and chopped green onions are scattered around for garnish. Photo taken with an iphone --ar 4:5 --v 7

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 low-fat cheddar cheese
1 cup shredded lettuce
1/2 cup sliced pickles
Sesame seeds (optional, for garnish)

Instructions

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

Tips & Variations

Swap ground beef for ground turkey or chicken for a leaner option, or use plant-based meat alternatives for a vegetarian version.
Try different cheeses such as pepper jack or dairy-free alternatives to suit your taste or dietary needs.
Add jalapeños or hot sauce to the beef mixture for a spicy kick.
Use a homemade Big Mac-style sauce or a smoky chipotle mayo to elevate the flavor.
Brush the wraps with a little oil or egg wash before baking for an extra golden crust.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or air fryer to maintain their crispiness. You can also freeze the rolls after baking; reheat directly from frozen by adding a few extra minutes to the baking time.

How to Serve

The image shows close-up sushi rolls arranged in a line on a white plate with a thin red rim, placed on a white marbled surface. Each roll has a translucent white rice paper outer layer, tightly wrapped showing the layers inside. The first layer visible inside is sticky white rice, followed by crispy golden brown bits mixed with bright yellow corn kernels and small green onion pieces. The top of each roll is sprinkled with more of the golden crispy bits, yellow corn, and chopped green onions. Small pieces of green onion are also scattered on the plate around the sushi rolls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls gluten-free?

Yes, rice paper wraps are naturally gluten-free, making this recipe safe for a gluten-free diet.

Can I prepare these rolls ahead of time?

Absolutely. You can assemble the rolls and store them in the fridge before baking, then bake fresh when ready. They also freeze well after baking for easy meal prep.