Air-Fried Cheeseburger Rice Paper Rolls

Ingredients

• 9 oz (250 g) 95/5 lean ground beef
• 5 rice paper wrappers (about 1/2 package serving, 2/3 oz / 17 g)
• 3 slices Kraft Fat-Free American cheese
• 2 oz (59 g) onion, finely diced, about 1/2 small onion
• 1/2 Claussen pickle spear, chopped (optional)
• 4 tsp Dijon mustard
• Avocado oil spray; garlic powder, salt and pepper
• To serve: romaine, diced tomato and pickle spears (not counted in the macros) (optional)

How to make it

1. Prep everythingFinely dice the onion into 1/4-inch (6 mm) pieces to get 2 oz (59 g), and chop the 1/2 pickle spear into small pieces. Cut the 3 cheese slices into thin strips. Measure the 4 tsp of Dijon, set out the 5 rice paper wrappers, and fill a wide shallow dish with warm water.
2. Brown the beefHeat a large 12-inch (30 cm) nonstick skillet over medium-high heat. Add the 9 oz (250 g) of beef and the onion, breaking the beef into small crumbles, and cook about 7 minutes, until no pink remains, it reads 160°F (71°C) and the onion is soft. Season with garlic powder, salt and pepper.
3. Finish the fillingTake the pan off the heat and drain off any fat. Stir in the Dijon and chopped pickle. Let it cool for 5 minutes, because hot filling will tear the wrappers.
4. Heat the air fryerHeat the air fryer to 400°F (205°C) for about 3 minutes while you roll.
5. Soften a wrapperDip one rice paper wrapper in the warm water for 5 to 10 seconds, just until it turns soft and bendy. Lay it flat on a damp cutting board. It will keep softening as you work, so do not soak it longer.
6. Fill and rollSpoon one fifth of the beef across the lower third of the wrapper and lay a few cheese strips on top. Fold the bottom up over the filling, fold in both sides, then roll it up tightly like a burrito. Repeat to make all 5 rolls.
7. Air fry the rollsSpray the rolls all over with avocado oil and place them seam side down in the basket, not touching. Air fry 10 to 12 minutes, flipping halfway, until crispy and golden.
8. Rest and serveRest the rolls 2 minutes, because the cheese inside is molten hot. Serve them over romaine with diced tomato and pickle spears on the side.