Add the ground beef to a hot non-stick pan with no oil.

Cook for 2 minutes on one side without moving it.

Flip and cook the other side until it gets a nice brown color.

Break the beef apart using a spoon until it becomes finely crumbled.

Add paprika, onion powder, salt, garlic powder and black pepper.

Mix everything well.

Leave it to cook for about 10 minutes until fully cooked and seasoned.

Heat olive oil in a pan.

Add sliced onion and sauté, stirring a couple of times.

Season with salt and black pepper and cook for about 5 minutes until softened and lightly caramelized.

Add the chopped mushrooms and mix well.

Season again with salt, pepper, and oregano.

Cook until the mushrooms release their moisture and soften.

Once everything is well cooked and “doubled down” (soft and reduced), add the soy sauce.

Mix and let it cook for another 5 minutes, then set aside.

Crack 2 eggs into a bowl.

Add 3 tablespoons of milk.

Whisk well until fully combined.

Prepare 3 rice papers per roll.

Dip each rice paper in the egg-milk mixture.

Lay the rice papers slightly overlapping in a vertical line.

Add the beef filling in the center.

Top with caramelized mushroom & onion mixture.

Add pickles and mozzarella cheese.

Fold the rice paper from both sides to close tightly over the filling.

Roll it up firmly like a wrap.

Place the rolls in a baking tray.

Bake in a preheated oven at 200°C.

Bake for about 20 minutes until golden and crispy.