Many home cooks regularly utilize a lot of rice paper and make sure to have a good supply, because it can be used in a multitude of applications. The fried version is particularly scrumptious, similar to other ingredients! These savory pockets are filled with an fragrant ground chicken, while tteokbokki is a Korean dish of chewy rice tubes that are typically simmered in a sauce. They are not always easy to find, however, they are adored, so I make my own.
DIY Chewy Rice Tubes (pictured top)
Prep Five min
Cook Twenty minutes
Makes 12
134g pack rice paper spring roll wrappers
3 tbsp oil
6 cloves of garlic, finely diced
3 tbsp gochujang paste
2 tbsp soy sauce
To serve
Toasted sesame oil
Green onions, cut into thin rings
Toasted sesame seeds
Dunk each sheet of rice paper in a lipped plate of cold water, letting them soften.
Form each into a cylinder, then cut in half and set aside.
Pour the oil in a broad frying pan on a medium setting and, when it’s hot, add the chopped garlic and fry.
Once the garlic is golden, add approximately 750ml cold water, gochujang 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 they soften and the sauce thickens.
Serve with a drizzle of sesame oil and a garnish of chopped green onions and toasted sesame seeds.
Savory Chicken Crescents
Prep 5 minutes
Cook 30 min
Makes half a dozen
500g chicken mince
5ml of garlic paste
5ml of ginger paste
Two green onions, trimmed and thinly sliced
5ml of salt
15ml of chilli flakes
One egg
6 rice paper circles
Frying oil, for frying
Your favorite spicy sauce, to serve
Put the chicken mince in a bowl, then add the ginger and garlic paste, sliced spring onions, salt and red pepper flakes.
Introduce the egg and stir until fully incorporated.
Get a lipped plate and pour in some cold water.
Briefly immerse a rice paper circle in the water and leave it until pliable – this happens very quickly.
Place the wrapper on a surface, add approximately one-sixth of the mixture on half of the paper, then pat it into a thin layer, ensuring a centimeter border.
Fold the other half of paper on top of the filling, then seal the border to seal.
Repeat with with the remaining five rice paper sheets and filling.
Heat a layer of oil into the base of a frying pan so that it’s entirely covered.
Put on a high heat and, when hot, place the half-moons a couple at once and cook until golden and crispy.
Once one side is done, gently flip over and brown the reverse.
Repeat with the remaining half-moons.
Present hot or at room temperature with a side of chili sauce.
