Nutrition

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

1. 1 Preheat the air fryer to 375°F. In a large bowl, combine the chicken, ricotta cheese, bacon and ranch seasoning blend. Set aside.
2. 2 In a shallow bowl, beat the 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 the rice papers by about 2 inches. Editor's Tip: The rice paper will still be a little stiff when it comes out of the egg. Don't worry; it will continue to rehydrate as it sits on the cutting board. Just don't let it sit too long or it will stick.
3. 3 Lay a fourth of the chicken mixture down the center of the overlapped rice papers. Fold both ends over the filling, then fold one long side over the filling and tightly roll the overlapped sheets into one long cylinder. Position the seam side up, and gently curl the roll into a spiral. Repeat with the remaining sheets.
4. 4 Brush the tops of the spirals with leftover egg and sprinkle with sesame seeds. Place on a well-greased tray in the air-fryer basket, and spritz with cooking spray. Cook until golden brown and crisp, 15 to 20 minutes. Serve with ranch salad dressing, if desired.

Original Source

You Might Also Like

Classic Kugelhopf

Trust Us—Enchilada Stuffed Shells Are The Weeknight Mash-Up That Just Makes Sense

Dip Recipes Archives

Dessert Recipes Archives

Want a personalised twist on this recipe?