I regularly utilize a lot of rice paper and typically have a stocked pantry, because it can be used in a diverse range of dishes. The fried version is particularly scrumptious, which is true for many foods! These half-moons are filled with an fragrant ground chicken, while tteokbokki is a popular Korean specialty of chewy rice tubes that are often cooked in a stew. Sourcing them can sometimes be tricky, however, they are adored, so I prepare them from scratch.
Rice Paper Tteokbokki (pictured top)
Prep 5 min
Cook 20 min
Makes a dozen
One packet of dried rice paper sheets
45ml of oil
Half a dozen garlic cloves, peeled and finely chopped
45ml of gochujang paste
30ml of soy sauce
To serve
Toasted sesame oil
Spring onions, finely sliced
Sesame seeds
Briefly soak each wrapper of rice paper in a lipped plate of cold water, submerging them until soft.
Form each into a cylinder, then cut in half and set aside.
Heat the oil in a broad frying pan on a moderate flame and, when it’s hot, add the minced garlic and fry.
As soon as the garlic turns brown, add approximately 750ml cold water, the spicy paste and soy sauce, and boil for five minutes.
Place the prepared rolls into the pan and simmer for five to eight minutes, until they become tender and take on color.
Serve with a drizzle of sesame oil and a scattering of chopped green onions and toasted sesame seeds.
Savory Chicken Crescents
Prep 5 min
Cook 30 min
Makes half a dozen
Approximately 1.1lbs of chicken mince
One teaspoon garlic paste
One teaspoon ginger paste
Two green onions, finely chopped
1 tsp salt
15ml of chilli flakes
One egg
Half a dozen rice paper wrappers
Vegetable oil, for deep frying
Hot sauce, as an accompaniment
Add the minced chicken in a bowl, then add the pastes of garlic and ginger, sliced spring onions, salt and crushed chillies.
Introduce the egg and blend thoroughly.
Get a lipped plate and add some cold water.
Dunk a rice paper sheet in the water and let it soften – this will take only a few seconds.
Lay the paper on a board, spoon a sixth of the chicken mince mixture on a single side of the paper, then distribute it evenly, ensuring a centimeter border.
Bring the opposite side over of paper on top of the filling, then crimp the edges to seal.
Continue this process for the other five rice paper sheets and filling.
Pour enough oil into the base of a frying pan so that it’s entirely covered.
Put on a high heat and, when sufficiently heated, place the half-moons a couple at once and pan-fry until browned and crunchy.
After a few minutes, carefully turn them and brown the reverse.
Repeat with the remaining half-moons.
Serve hot or warm with a preferred spicy condiment.
