I regularly utilize a lot of rice paper and always have plenty at home, as it can be used in a multitude of applications. The fried version is particularly scrumptious, as are most things! These crescent-shaped parcels are stuffed with an fragrant ground chicken, while tteokbokki is a popular Korean specialty of soft rice cakes that are often cooked in a stew. They can be difficult to locate, yet they are a favorite, so I make my own.
DIY Chewy Rice Tubes (pictured top)
Prep 5 minutes
Cook 20 minutes
Makes twelve pieces
One packet of circular rice papers
45ml of oil
Six garlic cloves, finely diced
Three tablespoons gochujang paste
30ml of soy sauce
To serve
Sesame oil
Spring onions, finely sliced
Sesame seeds
Dunk each sheet of rice paper in a bowl of cold water, soaking until pliable.
Twist each into a tube, then cut in half and set aside.
Pour the oil in a wide pan on a medium setting and, when it shimmers, add the chopped garlic and fry.
When the garlic becomes fragrant and colored, add 750ml cold water, the Korean chili paste and the soy sauce, and let it bubble for five minutes.
Place the prepared rolls into the pan and cook for five to eight minutes, until the rolls are coloured and soft.
Finish with a splash of sesame oil and a scattering of sliced spring onions and some sesame seeds.
Crispy Chicken Parcels
Prep 5 minutes
Cook Thirty min
Makes 6
500g chicken mince
One teaspoon garlic paste
5ml of ginger paste
Two green onions, finely chopped
5ml of salt
15ml of chilli flakes
One egg
Half a dozen rice paper wrappers
Vegetable oil, for deep frying
Your favorite spicy sauce, for serving
Add the minced chicken in a bowl, then add the garlic and ginger pastes, sliced spring onions, salt and red pepper flakes.
Add the egg and stir until fully incorporated.
Get a lipped plate and add some cold water.
Dunk a rice paper sheet in the water and soak until soft – this happens very quickly.
Place the wrapper on a surface, portion out some of the chicken filling on half of the paper, then spread it out thinly, ensuring a centimeter border.
Cover it with the remaining half of paper to encase the filling, then crimp the edges to seal.
Continue this process for the other five rice paper sheets and filling.
Heat a layer of oil into the base of a pan so that the bottom is coated.
Heat it up on a high setting and, when sufficiently heated, carefully add the half-moons two at a time and cook until golden and crispy.
Following a couple of minutes, flip them over and cook on the other side.
Cook the remaining batches.
Present hot or at room temperature with a preferred spicy condiment.
