Chicken Bacon Ranch Rice Paper Spirals

Nothing stops me in my scroll faster than a video of anything golden brown and crispy. My brain just can’t resist something that promises a perfect crackly bite. So when I started seeing innovative ways to use rice paper on my feeds, you better believe I paused. And the more I thought about it, the more I wanted to make these rice paper spirals! I picked up a package of rice papers and started experimenting with the fillings.

It took a few tries to get everything just right. If the filling had too much moisture, it steamed inside the rice paper and caused a blowout. The spirals still tasted delicious, but they didn’t exactly look pretty. I finally settled on a classic flavor combination—chicken, bacon and ranch—folded into ricotta cheese to hold everything together. The filling was rich, savory and creamy, and the egg-dipped rice paper delivered a crunch that was impossible to ignore. It’s easily one of the more repeat-worthy recipes with rice paper I’ve made.

Ingredients for Chicken Bacon Ranch Rice Paper Spirals

• Rice paper spiral filling: I folded chopped chicken, bacon and ranch seasoning into ricotta cheese to create this classic flavor combo. For other filling ideas, check out the Variations section below.
• Eggs: Dipping the rice paper wrappers in egg (instead of water) helps the spirals become golden brown and crispy in the air fryer.
• Rice papers: These thin wrappers are made from rice flour, and they’re delicate and brittle on the shelf. When rehydrated in water or egg, they become translucent and soft enough to wrap around a filling.
• Sesame seeds: I like to top these spirals with sesame seeds to give them a hamburger-bun aesthetic, but you could easily use other spice blends like everything bagel seasoning.
• Ranch salad dressing: Serve ranch on the side for dipping, if desired.

Directions

Step 1: Make the filling

Preheat the air fryer to 375°F. In a large bowl, combine the chicken, ricotta cheese, bacon and ranch seasoning blend. Set aside.

Step 2: Rehydrate the rice paper

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.

Step 3: Fill the rice paper

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.

Step 4: Air-fry the rice paper spirals

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.

Chicken Bacon Ranch Rice Paper Spiral Variations

• Breakfast spirals: Fill the rice paper with your favorite breakfast sandwich fillings, like cooked scrambled eggs, bacon, sausage or chopped ham. Add shredded cheddar or mozzarella cheese to give the spirals an ooey-gooey finish.
• Pizza spirals: Layer pepperonis, shredded mozzarella cheese and tomato sauce onto the rice paper for a pizza spiral. Just make sure to avoid adding too much sauce. About 1 tablespoon per spiral seemed to work fine, but more than that added too much moisture and caused the filling to blow out the sides.
• Hamburger spirals: Turn rice paper into a burger by layering cooked ground beef, pickles and American cheese into the rice paper. Add your favorite special sauce (mine is copycat In-N-Out sauce) and roll it up.
• Spanakopita spirals: To make a gluten-free version of spanakopita appetizer rolls, fold feta cheese and cooked spinach into the ricotta cheese to create a spanakopita-inspired spiral. You’ll want to squeeze the spinach really well to remove excess moisture for this one.

How to Store Chicken Bacon Ranch Rice Paper Spirals

This rice paper spiral recipe tastes best right after the spirals are cooked, but you can store leftovers in an airtight container in the refrigerator. They will be good for up to three days, although the rice paper will become soggier with every day.

How do you reheat rice paper spirals?

Reheat rice paper spirals in a 375° air fryer until they’re crisp on the outside and warmed through to 165° on the inside.

Chicken Bacon Ranch Rice Paper Spiral Tips

How can I turn this recipe into bacon, egg and cheese rice paper spirals?

To make a bacon, egg and cheese rice paper spiral recipe, omit the ricotta cheese and replace the chicken with 2 cups of cooked scrambled eggs. Layer a fourth of the eggs down the middle of the rice paper wraps, followed by a fourth of the bacon and 1/4 cup shredded cheese. Roll the spirals as directed, making sure the paper is sealed so the cheese does not spill out. Air-fry as directed.

Are rice paper wraps healthy?

Rice paper is generally considered a healthy choice because it’s a low-calorie wrapper. Because rice paper is made with rice flour, it’s also a gluten-free option. However, how you choose to fill the rice paper wraps ultimately determines whether the rice paper spirals are “healthy.”

How do I keep the rice paper from sticking when forming rice paper spirals?

The best way to keep rice paper from getting sticky is to avoid overhydrating it. It needs to be dipped into water or egg for only 15 to 30 seconds. If you leave it in the water or egg until it’s fully soft, it will be very sticky and hard to work with. It will also stick if you leave it on the cutting board for too long, so make sure to work with one spiral at a time and don’t dip all the rice papers into the egg at once.