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I keep on hand 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, which is true for many foods! These crescent-shaped parcels are filled with an seasoned chicken mixture, while tteokbokki is a classic Korean recipe of chewy rice tubes that are commonly prepared in a flavorful broth. They can be difficult to locate, yet they are a favorite, so I make my own.

Homemade Rice Paper Tteokbokki (pictured top)

Prep 5 minutes
Cook 20 minutes
Makes a dozen

One packet of rice paper spring roll wrappers
Three tablespoons oil
6 garlic cloves, finely diced
Three tablespoons gochujang paste
Two tablespoons soy sauce

To serve
Sesame oil
Scallions, finely sliced
Toasted sesame seeds

Briefly soak each wrapper of rice paper in a shallow dish of cold water, submerging them until soft.

Twist each into a tube, then slice into two and set aside.

Heat the oil in a wide pan on a medium setting and, when it shimmers, add the minced garlic and fry.

As soon as the garlic turns brown, add approximately 750ml cold water, the Korean chili paste and soy sauce, and let it bubble for five minutes.

Gently add the rice paper cylinders into the pan and allow to cook for several minutes, until they soften and the sauce thickens.

Top with a trickle of sesame oil and a garnish of thinly cut scallions and a few sesame seeds.

Crispy Chicken Parcels

Prep 5 minutes
Cook Thirty min
Makes half a dozen

500g chicken mince
One teaspoon garlic paste
5ml of ginger paste
Two green onions, finely chopped
5ml of salt
Three teaspoons chilli flakes
1 egg
Half a dozen rice paper wrappers
Neutral oil, for frying
Your favorite spicy sauce, to serve

Place the ground chicken in a bowl, then mix in the pastes of garlic and ginger, chopped green onions, salt and chilli flakes.

Add the egg and mix until everything is well combined.

Take a plate with a rim and fill it with some cold water.

Briefly immerse a rice paper circle in the water and soak until soft – it softens almost instantly.

Put the softened sheet on a cutting board, portion out some of the chicken filling on a single side of the paper, then pat it into a thin layer, ensuring a centimeter border.

Fold the other half of paper to encase the filling, then fold back the border to seal.

Do the same with the rest of the five rice paper sheets and filling.

Heat a layer of oil into the base of a skillet so that the bottom is coated.

Put on a high heat and, when hot, carefully add the half-moons in batches and pan-fry until browned and crunchy.

Once one side is done, flip them over and brown the reverse.

Repeat with the remaining half-moons.

Enjoy immediately while warm with a side of chili sauce.