Chicken Parm Rice Paper Spiral
This chicken parm rice paper spiral is crispy, saucy, cheesy, and wrapped in a golden rice paper shell that delivers all the comfort of chicken parmesan with way less effort.
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You had to know this was coming.
Lately, all my cards are on the table, and every single one involves rice paper. Once I started rolling up ham and cheese, it was only a matter of time before chicken parm got the spiral treatment.
This version hits all the familiar notes. Crispy edges, warm marinara, stretchy cheese, and tender chicken. But instead of breading and frying, everything gets wrapped up in rice paper and baked until golden and crackly.
It’s faster, lighter, and honestly more fun to eat than the classic, which makes it a keeper in my book.
Why this chicken parm rice paper spiral works
Rice paper crisps quickly in a hot oven while staying flexible enough to roll. Dipping it in egg helps it seal and brown evenly, creating a sturdy shell for saucy fillings. Using pre-cooked chicken keeps the center juicy without overbaking, and the cheese melts just enough to hold everything together.
"A fresh take on an old classic"
This is the nostalgia that is chicken parm, reinvented in the best way.
Chicken Parm Rice Paper Spiral
Equipment
- Parchment Paper
Ingredients
- 3 rice paper sheets
- 1 large egg
- ⅓ cup shredded cooked chicken
- 2 tablespoons marinara or pizza sauce
- ½ cup shredded mozzarella and parmesan blend
- Sesame seeds
- Italian seasoning
Instructions
- Whisk the egg in a shallow bowl. Dip each rice paper sheet into the egg, coating both sides.
- Lay the sheets on a lightly oiled surface, slightly overlapping to form one large sheet.
- Arrange the shredded chicken across the center, then spoon over the marinara and sprinkle with the cheese.
- Roll tightly into a cylinder, sealing as you go, then gently coil into a compact spiral.
- Brush the top with any remaining egg and sprinkle with sesame seeds and Italian seasoning.
- Bake at 400°F for 10 to 15 minutes, until golden and crisp.
- Serve warm.
Notes
- Use finely shredded chicken so the spiral rolls easily and holds together.
- Keep the sauce layer thin to avoid sogginess.
- Serve with extra marinara on the side if you want more sauciness without compromising the crisp shell.
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