Buffalo Chicken Rice Paper Hot Pockets

Ingredients

Steps

1. Make the filling. In a large bowl, combine the shredded chicken, blended cottage cheese, buffalo sauce, cheese, green onion, salt, pepper, and onion powder. Mix until everything is creamy and evenly coated.
2. Prep the rice paper. Beat the eggs in a shallow dish. Dip 2 rice paper sheets together into the egg wash just until they begin to soften. Do not let them sit too long or they become difficult to work with.
3. Stuff and fold. Place the softened rice paper on a flat surface. Add a generous scoop of buffalo chicken filling to the centre. Fold the sides inward, then fold the top and bottom over the filling to create a sealed rectangular hot pocket.
4. Bake. Place seam-side up on a parchment-lined baking sheet. Bake at 230 °C for 10 minutes.
5. Get them crispy. Switch the oven to grill (low setting) and grill for about 5 minutes, or until deeply golden and crispy. Watch closely — they can go from golden to scorched quickly.