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.

Rice Paper Bourekas

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


  • 1 Package of Rice Paper
  • 5 Potatoes or sweet potatoes if you prefer
  • 1 Contianer of cheese I use Labaneh so its creamy
  • 1 Egg
  • Salt & Pepper
  • VERY warm water in a large flat dish


  • The first step is to make mashed potatoes. You can add milk or butter into the mashed potatoes if you would like, I chose to add the labaneh before I mashed the potatoes instead. (I used about 3 tablespoons of labaneh but you can play around with the cheese amounts based on how cheesy you want it.)
  • If you don’t know how to make mashed potatoes it is simple- boil chopped potatoes (can be with or without skins) until they are soft. Pour out most of the water and use a masher/ immersion blender/ fork to mash the potatoes until they are creamy.
  • Once your mashed potato filling is ready, preheat the oven to 200 degrees C. While the oven preheats, dip a rice paper sheet into the warm water for about 8-10 seconds or until it becomes just barely malleable. IMPORTANT: they should not 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. Add the potato filling and roll the paper up like you would a burrito- over, side, side, over.
  • Place the rolls onto a baking sheet and egg wash the tops. Bake in the oven until golden on both sides- approx. 30 mins per side.
  • Looking for more rice paper hacks? What about Samosas?!

Looking for more rice paper hacks? What about Samosas?!

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