These savory chicken bacon ranch rice paper spirals look like puff pastry pinwheels, but the rice paper gives them a crispy gluten-free twist.
Chicken Bacon Ranch Rice Paper Spirals
These savory chicken bacon ranch rice paper spirals look like puff pastry pinwheels, but the rice paper gives them a crispy gluten-free twist.
Ingredients
- 2 cups cubed cooked chicken
- 1/2 cup whole-milk ricotta cheese
- 4 bacon strips cooked and crumbled
- 1 tablespoon ranch seasoning blend
- 3 large eggs
- 8 rice papers 8 inches
- 1 tablespoon sesame seeds
- Ranch salad dressing optional
Instructions
- Preheat air-fryer to 375°. In a large bowl, combine chicken, ricotta cheese, bacon and ranch seasoning blend; set aside.
- In a shallow bowl, beat eggs. Working with one sheet at a time, dip two rice paper sheets into the eggs until each becomes soft and pliable, 15 to 30 seconds. Remove, allowing excess egg to drop off. Place on a flat surface, overlapping by about 2 inches.
- Lay a fourth of the chicken mixture down the center. Fold both ends over the filling; fold one long side over the filling, then tightly roll both sheets into one long cylinder. Position the seam side up, and gently curl the roll into a spiral. Repeat with remaining sheets.
- Brush the tops of the spirals with leftover egg and sprinkle with sesame seeds. Place on a well-greased tray in air-fryer basket; spritz with cooking spray.
- Cook until golden brown and crisp, 15-20 minutes. Serve with ranch salad dressing, if desired.
