Prepare the fries

• Preheat the oven to 220 °C (425 °F).
• Cut the potatoes into thin fries, rinse under cold water until the water runs mostly clear, then pat completely dry with paper towels.
• Toss with the olive oil, paprika, garlic powder, onion powder, salt and pepper, then spread in a single layer on a parchment-lined baking sheet.

Bake the fries

• Bake for 45 to 55 minutes, flipping halfway, until deeply golden and crispy at the edges.

Make the burger sauce

• Prepare the burger sauce while the fries bake.

Cook the burger patties

• Heat a skillet over medium-high heat and add the patties, letting them brown before seasoning.
• Once browning starts, season with salt and pepper.
• Cook 2 to 3 minutes per side until cooked through, then set aside to cool slightly.

Lower the oven temperature

• Reduce the oven to 200 °C (400 °F) once the fries are done or nearly done.

Build the rice paper Wellingtons

• Dip two rice paper sheets one at a time into the beaten egg wash until slightly softened and lay them overlapping over a small round bowl or ramekin.
• Layer one patty, one slice of cheddar, burger sauce, pickle slices, diced onion, the second patty and the second slice of cheddar.
• Fold the rice paper edges up and inward, sealing tightly, then flip seam-side down onto a parchment-lined baking sheet.
• Brush the top and sides generously with egg wash, sprinkle with sesame seeds and repeat with the second Wellington.

Bake the Wellingtons

• Bake at 200 °C (400 °F) for 18 to 22 minutes until deeply golden, crispy and browned all over.

Serve

• Serve hot with the crispy fries and extra burger sauce on the side.