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Make the filling. In a large bowl, combine the shredded chicken, blended cottage cheese, Frank’s RedHot, cheese, green onion, salt, pepper, and onion powder. Mix until everything is creamy and evenly coated.
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. Don’t let them sit too long or they’ll become difficult to work with.
Stuff & 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.'
Bake. Place seam-side up on a parchment-lined baking sheet. Bake at 450°F for 10 minutes.
Get them crispy. 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.
Serve hot with extra buffalo sauce, ranch, or blue cheese dressing for dipping.