Rice Paper Börek Recipe
The New Social Media Trend: Borek with Rice Paper Wrappers
Today I’m sharing a recipe that has recently gone viral on social media—a dish that’s quite different from the classic börek we're used to, but one that surprises with its flavor and wins admiration with its appearance: rose-shaped börek made with rice paper wrappers!
The versions shared online aren’t exactly the börek we traditionally think of. They’re often packed with fillings like chicken or mixed vegetables—very different from the usual Turkish börek fillings. I’ve adapted the recipe to bring it closer to our traditional börek style.
Rice paper, which is perfect for those on a gluten-free diet, replaces the traditional crispy phyllo in this recipe—and it doesn’t disappoint. On the contrary, the result is both lighter and uniquely flavorful.
What You Need to Know About Rice Paper
Rice paper, also known as rice wrappers, is a staple in Asian cuisine. While dry, it's quite fragile, but once soaked, it becomes soft and pliable—somewhat like the güllaç leaves used in Turkish desserts. In fact, when I first saw this recipe, I couldn’t help but think of güllaç börek.
You’ll typically find them in round, thin sheets sold in supermarkets. Being gluten-free makes them suitable for those with celiac disease or anyone following a gluten-free diet.
Features and Tips for This Recipe
This recipe is both visually elegant and easy to prepare. Though it resembles the traditional rose-shaped börek, you’ll immediately notice that it’s not made with regular phyllo. The elastic texture of rice paper is quite noticeable while eating.
When comparing the ground beef and cheese versions, my favorite is the cheese one—but I’ve always preferred cheese börek anyway. My husband, on the other hand, preferred the ground beef version. So, which one you like best really comes down to personal taste.
Key Tips:
- The egg and milk mixture helps the börek brown better and puff up slightly during baking.
- Using three rice papers lengthens the wrapper, making it easier to roll and shape into roses.
- Since rice paper softens quickly, avoid letting it sit in the filling too long, or it’ll become overly sticky and tear easily.
- Wet your working surface and hands to prevent the rice paper from sticking.
Enjoy the recipe!
Ingredients
- 12 rice paper sheets,
- 2 eggs,
- ½ tea glass of milk,
- 250 g lean ground beef,
- ½ onion,
- Salt,
- Black pepper,
- Cumin,
- 200 g white cheese,
- 1 handful chopped parsley,
- Olive oil.
Preparation
- Heat 4 tablespoons of olive oil in a large pan.
- Add the chopped onion and sauté until softened.
- Add the ground beef and cook until it releases and reabsorbs its liquid.
- Season with salt, black pepper, and cumin. Stir and set aside.
- In a large shallow bowl, whisk the eggs.
- Add the milk and a pinch of salt, then whisk again.
- Dip one rice paper sheet into the egg-milk mixture until it softens slightly.
- Lay it on a clean work surface.
- Dip a second sheet and overlap it slightly with the first on the counter.
- Dip a third sheet and overlap it slightly with the second (they should form a chain, like the Audi logo).
- Drizzle a small amount of olive oil over the surface.
- Spread half of the ground beef mixture lengthwise across the papers.
- Fold one side over the filling, roll into a log, then coil it into a rose shape.
- Place on a parchment-lined baking tray.
- Repeat the same process with the remaining ground beef and three more rice papers.
- For the cheese filling, mash the white cheese and mix with chopped parsley.
- Repeat steps 7 to 14 using the cheese mixture instead of ground beef.
- Bake in a preheated oven at 200°C (392°F) until golden and crisp on top.
Enjoy your meal!