Rice Paper Bourekas

Rice Paper Bourekas

If you have ever made summer rolls before and know how to work with rice paper, this is going to be your new obsession. If you don’t know how to use rice paper, don’t worry, I’m going to teach you now.

These are a delicious, easy, and healthier take on the traditional boureka and a sure crowd pleaser. You can totally play around with the filling and add in whatever cheeses, veggies, or spices you love. I often add rosemary or truffle butter.

Rice Paper Bourekas

 

A low carb, gluten free version of an Israeli favorite.

 

  • 1 Package of Rice Paper
  • 5 small potatoes (Or a sweet potato if you prefer. This recipe is with small Israeli potatoes, if you are using large russet potatoes 1-2 may suffice!)
  • 50 grams Cheese (I use Labaneh so its creamy, you could use parmesan, sour cream, or another cheese you love.)
  • 1 Egg for egg wash or melted butter
  • Salt & Pepper
  • Sesame Seeds
  • 3-5 cups VERY warm water in a large flat dish

  1. The first step is to make the mashed potato filling. For this you will need to bring a pot of water to a boil.

  2. Chop the potatoes into small cubes (with or without skin depending on how you prefer them.)

  3. Add the potatoes to the boiling water and boil them until they are soft.

  4. Pour out most of the water (leave maybe 1 tbsp) and use a masher/ immersion blender/ fork to mash the potatoes until they are creamy. I prefer to keep the filling a tiny bit chunky to add flavor and not mash the potatoes 100%.

  5. You can add in 1-2 tbsp of milk, butter or sour cream to make them extra yummy.

  6. Once your mashed potato filling is ready, preheat the oven to 200 degrees C.

  7. While the oven preheats, dip a rice paper sheet into the warm water for about 10-15 seconds or until it becomes just barely malleable. IMPORTANT: they should not be as soft as you would make them for spring rolls! You want the rice paper to still be a bit stiff so it holds is crunch. You can use one layer of rice paper, or take a soft rice paper and put egg wash on it and layer another layer or two or three. 

  8. Butter/ egg wash the inside of the rice paper and add a large scoop of potato filling (around 1/3 cup) and roll the paper up like you would a burrito- over, side, side, over. You can also roll it straight across and into a spiral if you prefer that style of bourekas.

  9. Place the rolls onto a baking sheet and egg wash the tops. You can also sprinkle on sesame seeds to get a real boureka feel.

  10. Bake in the oven until golden on both sides- approx. 30 mins per side. This can take a really long time depending on your oven. Be prepared to cook them until they brown- that is when they are done. 

    AIR FRYER: If you have an air fryer, you can air fry them on 200 for about 16 minutes and they come out perfectly golden on all sides.

 Looking for more rice paper hacks? What about Samosas?! I also love making Spanakopita with them!

5 thoughts on “Rice Paper Bourekas”

  1. Is that very charif? I like spicy but not a lot of heat. Would like to try this. If the curry paste is very hot, what can you suggest for a substitute? Every one I’ve tried in Israel is way too hot but I have not seen this brand

  2. OMG …Gluten free Bourekas!!!!! I am SO glad I found your blog. I am dying to travel to Israel and I am a Celiac Vegetarian. I know that Israel is very Vegetarian and Vegan friendly, but I am a hypersensitive Celiac and even landed in the hospital having gotten gluten. My dream is to go to Israel and I am so afraid because although there is no shortage of vegetarian foods, fruits and vegetables…I am deathly afraid of becoming ill abroad! Actually I dream of making Aliyah, unfortunately my husband does not have the same dream! nI look forward to checking out your blog!!!

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