Rice Paper Buffalo Chicken Hot Pockets

Étapes5

1. 1

   Étape 1. Make the buffalo filling

   In a large bowl, combine the shredded chicken, blended cottage cheese, Frank's RedHot, cheese, green onion, salt, pepper, and onion powder, mixing until creamy and evenly coated.

   blanc de pouletsauce buffalooignon vertmozzarellaselpoivre noiroignon en poudre
2. 2

   Étape 2. Dip 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.

   Don't let them sit too long or they'll become difficult to work with.

   œuffeuille de riz
3. 3

   Étape 3. Stuff and fold

   Place the softened rice paper on a flat surface. Add a generous scoop of buffalo chicken filling to the center. Fold the sides inward, then fold the top and bottom over the filling to create a sealed rectangular hot pocket.

   feuille de riz
4. 4

   Étape 4. Bake the hot pockets

   10 min

   Place seam-side up on a parchment-lined baking sheet. Bake at 450°F for 10 minutes.

   feuille de riz
5. 5

   Étape 5. Broil until crispy

   5 min

   Switch the oven to low broil and broil for about 5 minutes, or until deeply golden and crispy.

   Keep an eye on them during this step, they can go from golden to scorched fast.

   feuille de riz