Chicken Bacon Ranch Rice Paper Spirals

Total Time Prep: 20 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
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

Directions

  1. Preheat air-fryer to 375°. In a large bowl, combine chicken, ricotta cheese, bacon and ranch seasoning blend; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cook until golden brown and crisp, 15-20 minutes. Serve with ranch salad dressing, if desired.

Nutrition Facts

1 roll: 318 calories, 12g fat (4g saturated fat), 216mg cholesterol, 452mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 33g protein.

The words "rice paper" and "chicken bacon ranch" rarely appear in the same sentence, but this unlikely combo absolutely delivers. Egg-dipped rice paper turns golden brown and crispy in the air fryer, creating savory rolls you'd never guess are gluten-free. —Lindsay Mattison, Beaverton, Oregon
Recipe Creator

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