Rice Paper Big Mac Spirals

Fill a shallow bowl with warm water (about 40‑113°F / 105‑115°F). Submerge each rice paper sheet for 10‑15 seconds, or until it becomes pliable but not torn; lay the softened sheet on a clean kitchen towel.

In a small bowl, whisk the egg until smooth; this will serve as both an adhesive and a light coating for the rice paper.

Brush one side of each softened rice paper sheet lightly with the whisked egg, covering the surface evenly.

Place a small mound (approximately 45 g) of ground beef in the center of the sheet, then add about 12 g diced pickles, 8 g diced onion, and a sprinkle (≈12 g) of shredded cheese.

Fold the edges of the rice paper over the filling, then roll tightly into a spiral shape, sealing the final edge with an extra dab of egg wash to prevent opening during cooking.

Heat 2‑3 tablespoons of neutral oil (such as canola or vegetable) in a non‑stick skillet over medium heat (about 350°F / 350°F).

When the oil shimmers, carefully place the spirals seam‑side down in the pan; cook for 2‑3 minutes per side, turning gently, until the rice paper turns golden‑brown and crisp.

Transfer the cooked spirals to a paper‑towel‑lined plate to drain any excess oil; let them rest for 1‑2 minutes to finish crisping.

Serve the spirals hot, accompanied by your favorite dipping sauce (e.g., a spicy mayo, ketchup, or a tangy mustard sauce).