Flying Dutchman Inspired Rice Paper Spiral with a Crispy Cheese Crust
Flying Dutchman Inspired Rice Paper Spiral with a Crispy Cheese Crust
Ingredients
For the Rice Paper Spirals
- 1 pound ground beef, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup dill pickles, finely diced
- 8 rice paper sheets
- 1 onion, sliced into 1/4-inch rings
- 1 tablespoon vegetable oil, or as needed for pan
For the Secret Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
For Garnish
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the 'secret In N Out sauce': In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, white vinegar, granulated sugar, garlic powder, onion powder, and paprika. Whisk until well combined. Cover and refrigerate until serving.
⏱️ 5 min
- 2
Prepare the rice paper spirals: Fill a shallow dish with warm water. Take one rice paper sheet and submerge it in the warm water for 15-20 seconds, or until pliable. Lay the softened rice paper flat on a clean, damp surface.
⏱️ 2 min
- 3
Along the center of the rice paper sheet, place a line of cooked ground beef (about 2-3 tablespoons). Top the beef with about 1 tablespoon of shredded cheddar cheese and 1 teaspoon of diced pickles.
⏱️ 1 min
- 4
Carefully fold the bottom edge of the rice paper over the filling, then fold in the sides. Tightly roll the rice paper from the bottom up to create a compact log. Repeat this process for all 8 rice paper sheets.
⏱️ 8 min
- 5
Gently coil each rice paper log into a tight spiral shape. If they are a little sticky, you can lightly dampen your fingers. Set aside.
⏱️ 4 min
- 6
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, place the coiled rice paper spirals into the pan and cook for 2-3 minutes per side, just until they are slightly golden and hold their shape. Remove the spirals from the pan and set aside.
⏱️ 6 min
- 7
In the same skillet (add a touch more oil if needed), arrange the onion rings in a single layer. Sprinkle the remaining 1 cup of shredded cheddar cheese generously over and around the onion rings. Cook over medium-low heat for 5-7 minutes, or until the cheese is melted, bubbly, and starting to form a crispy, golden crust, and the onions are slightly caramelized.
⏱️ 7 min
- 8
Carefully place the pre-cooked rice paper spirals on top of the crispy cheese and onion crust in the pan. Continue to cook for another 3-5 minutes, allowing the spirals to warm through and the cheese crust to become even crispier.
⏱️ 5 min
- 9
Using a spatula, carefully slide the entire assembly (cheese crust with spirals on top) out of the pan onto a serving plate. Drizzle generously with the prepared 'secret In N Out sauce' and garnish with sesame seeds. Cut in half and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Flying Dutchman Inspired Rice Paper Spiral with a Crispy Cheese Crust
Ingredients
For the Rice Paper Spirals
- 1 pound ground beef, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup dill pickles, finely diced
- 8 rice paper sheets
- 1 onion, sliced into 1/4-inch rings
- 1 tablespoon vegetable oil, or as needed for pan
For the Secret Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
For Garnish
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the 'secret In N Out sauce': In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, white vinegar, granulated sugar, garlic powder, onion powder, and paprika. Whisk until well combined. Cover and refrigerate until serving.
⏱️ 5 min - 2
Prepare the rice paper spirals: Fill a shallow dish with warm water. Take one rice paper sheet and submerge it in the warm water for 15-20 seconds, or until pliable. Lay the softened rice paper flat on a clean, damp surface.
⏱️ 2 min - 3
Along the center of the rice paper sheet, place a line of cooked ground beef (about 2-3 tablespoons). Top the beef with about 1 tablespoon of shredded cheddar cheese and 1 teaspoon of diced pickles.
⏱️ 1 min - 4
Carefully fold the bottom edge of the rice paper over the filling, then fold in the sides. Tightly roll the rice paper from the bottom up to create a compact log. Repeat this process for all 8 rice paper sheets.
⏱️ 8 min - 5
Gently coil each rice paper log into a tight spiral shape. If they are a little sticky, you can lightly dampen your fingers. Set aside.
⏱️ 4 min - 6
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, place the coiled rice paper spirals into the pan and cook for 2-3 minutes per side, just until they are slightly golden and hold their shape. Remove the spirals from the pan and set aside.
⏱️ 6 min - 7
In the same skillet (add a touch more oil if needed), arrange the onion rings in a single layer. Sprinkle the remaining 1 cup of shredded cheddar cheese generously over and around the onion rings. Cook over medium-low heat for 5-7 minutes, or until the cheese is melted, bubbly, and starting to form a crispy, golden crust, and the onions are slightly caramelized.
⏱️ 7 min - 8
Carefully place the pre-cooked rice paper spirals on top of the crispy cheese and onion crust in the pan. Continue to cook for another 3-5 minutes, allowing the spirals to warm through and the cheese crust to become even crispier.
⏱️ 5 min - 9
Using a spatula, carefully slide the entire assembly (cheese crust with spirals on top) out of the pan onto a serving plate. Drizzle generously with the prepared 'secret In N Out sauce' and garnish with sesame seeds. Cut in half and serve immediately.
⏱️ 2 min