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In a large bowl, combine the shredded cooked chicken, softened cream cheese, buffalo sauce, ranch dressing, garlic powder, and onion powder. Mix until well combined.

Stir in the shredded mozzarella cheese and shredded cheddar cheese into the chicken mixture.

Prepare your work surface. Fill a shallow dish (larger than your rice paper wrappers) with warm water. Have a clean cutting board or large plate ready.

Dip one rice paper wrapper into the warm water for 15-20 seconds, or until it is soft and pliable. Do not oversoak.

Carefully lay the softened rice paper wrapper flat on your prepared work surface. Place about 1/4 cup of the buffalo chicken filling in a line across the center of the bottom third of the wrapper.

Fold the bottom edge of the rice paper wrapper over the filling. Then, fold in the left and right sides. Tightly roll the wrapper upwards from the bottom to form a cylindrical roll.

Take the finished cylindrical roll and carefully coil it into a spiral or "snail" shape on the cutting board. Repeat with the remaining rice paper wrappers and filling.

Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray.

Place the coiled rice paper rolls in a single layer in the air fryer basket, ensuring they do not touch. Sprinkle the tops of the rolls with sesame seeds.

Air fry for 8-12 minutes, or until the rolls are golden brown and crispy, flipping halfway through if needed for even browning. Cooking time may vary depending on your air fryer.

Carefully remove the crispy Buffalo Cheese Rice Paper Rolls from the air fryer. Let them cool for a minute or two before serving. They are delicious served with extra ranch or blue cheese dressing for dipping.


In a large bowl, combine the shredded cooked chicken, softened cream cheese, buffalo sauce, ranch dressing, garlic powder, and onion powder. Mix until well combined.

Stir in the shredded mozzarella cheese and shredded cheddar cheese into the chicken mixture.

Prepare your work surface. Fill a shallow dish (larger than your rice paper wrappers) with warm water. Have a clean cutting board or large plate ready.

Dip one rice paper wrapper into the warm water for 15-20 seconds, or until it is soft and pliable. Do not oversoak.

Carefully lay the softened rice paper wrapper flat on your prepared work surface. Place about 1/4 cup of the buffalo chicken filling in a line across the center of the bottom third of the wrapper.

Fold the bottom edge of the rice paper wrapper over the filling. Then, fold in the left and right sides. Tightly roll the wrapper upwards from the bottom to form a cylindrical roll.

Take the finished cylindrical roll and carefully coil it into a spiral or "snail" shape on the cutting board. Repeat with the remaining rice paper wrappers and filling.

Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray.

Place the coiled rice paper rolls in a single layer in the air fryer basket, ensuring they do not touch. Sprinkle the tops of the rolls with sesame seeds.

Air fry for 8-12 minutes, or until the rolls are golden brown and crispy, flipping halfway through if needed for even browning. Cooking time may vary depending on your air fryer.

Carefully remove the crispy Buffalo Cheese Rice Paper Rolls from the air fryer. Let them cool for a minute or two before serving. They are delicious served with extra ranch or blue cheese dressing for dipping.
