Sauté Those Onions: Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 4 to 5 minutes, stirring occasionally, until the onions are softened and fragrant. This is where we start building that classic burger flavor, so let those onions get nice and cozy.

Brown the Turkey: Add the ground turkey to the skillet and break it apart with a spatula or meat chopper. Cook for about 7 to 10 minutes, stirring occasionally, until the turkey is almost completely cooked through.

Season It Up: Add the garlic powder, onion powder, smoked paprika, black pepper, and 1½ teaspoons of Morton’s Kosher salt. Stir everything together until the seasonings are evenly distributed throughout the turkey. Cook for another 2 to 3 minutes.

Bring on the Burger Flavor: Add the Worcestershire sauce, yellow mustard, pickle juice, and cayenne pepper if using. Stir well and cook for another 2 to 3 minutes, allowing the flavors to come together and most of the excess moisture to cook off. You want the turkey flavorful and juicy, but not swimming in liquid. Extra moisture is not invited to this crispy rice paper party.

Taste and Adjust: Taste the turkey before removing it from the heat. If it needs more salt, add the remaining ¼ teaspoon a little at a time. If you want even more classic burger flavor, add a tiny splash of Worcestershire sauce. Once the seasoning is just right, remove the turkey from the heat and let it cool for 5 to 10 minutes. The filling should be warm but not piping hot.

Prepare the Egg Wash: Divide the whisked eggs into portions if desired, using about 2 eggs per roll. Alternatively, whisk all 12 eggs together in a large shallow dish and work in batches. Use a plate or dish large enough to coat the rice paper without having to wrestle with it. We are cooking, not competing on a game show.

Build One Rice Paper Roll: Working with one roll at a time, dip 3 rice paper wrappers into the egg mixture, coating both sides of each wrapper. Lay the first wrapper flat on your work surface. Place the second wrapper next to it, overlapping the edges by about 1½ to 2 inches. Add the third wrapper in the same way, creating one long, connected sheet. The rice paper will soften as it sits, so handle it gently.

Add the Turkey: Portion approximately one-sixth of the cooked turkey filling onto the rice paper sheet, spreading it evenly down the length while leaving a little room around the edges. Don't overfill it because you still need to roll everything up. We want cheeseburger perfection, not a cheeseburger explosion.

Add the Cheese: Sprinkle approximately ½ cup of shredded cheese evenly over the turkey. A 50/50 blend of sharp cheddar and Monterey Jack is my favorite here. The cheddar brings that classic cheeseburger flavor, while the Monterey Jack melts into all those delicious little pockets of gooeyness.

Roll It Up: Starting at one end, carefully roll the rice paper, turkey, and cheese into one long, tight roll, similar to rolling a jelly roll. Keep the roll snug as you go, but don't pull too hard because the softened rice paper can tear. Take your time. You've got this.

Create the Spiral: Once you have one long stuffed roll, continue coiling it around itself in a circular motion until you have a spiral shape that looks similar to a cinnamon roll. Tuck the end underneath or gently press it against the roll to help keep everything together. Repeat Steps 7 through 11 to make the remaining 5 rolls.

Get Them Crispy: Lightly spray both sides of each finished roll with cooking spray, then sprinkle sesame seeds over the outside. The light coating of oil helps the rice paper turn golden and crispy in the air fryer, while the sesame seeds give these little cheeseburger spirals their perfect finishing touch.

Air Fry to Golden Perfection: Preheat the air fryer to 190°C (375°F). Place the rolls in a single layer, leaving enough space between them for the hot air to circulate. Depending on the size of your air fryer, you may need to cook them in batches. Air fry for 14 to 15 minutes, carefully flipping halfway through if needed. Start checking around 12 minutes since air fryers can vary. The finished rolls should be golden brown, crisp, and crunchy on the outside.

Let Them Rest: Carefully remove the rolls from the air fryer and let them cool for 2 to 3 minutes before serving. That melted cheese is going to be HOT straight out of the air fryer, so give it a moment. Serve the rolls whole or slice them into bite-sized pieces to show off those gorgeous cheeseburger spirals.