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One keep on hand 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, which is true for many foods! These half-moons are stuffed with an aromatic chicken mince, while tteokbokki is a popular Korean specialty of chewy rice tubes that are typically simmered in a sauce. 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 minutes
Makes twelve pieces

134g pack rice paper spring roll wrappers
45ml of oil
Half a dozen garlic cloves, peeled and finely chopped
45ml of gochujang paste
Two tablespoons soy sauce

To serve
Sesame oil
Green onions, trimmed and thinly sliced
Sesame seeds

Briefly soak each wrapper of rice paper in a bowl of cold water, soaking until pliable.

Form each into a cylinder, then slice into two and set aside.

Heat the oil in a large skillet on a medium heat and, when it shimmers, add the chopped garlic and fry.

When the garlic becomes fragrant and colored, add 750ml cold water, gochujang paste and soy sauce, and simmer for five minutes.

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

Top with a trickle of sesame oil and a garnish of sliced spring onions and some sesame seeds.

Crispy Chicken Parcels

Prep Five minutes
Cook Thirty minutes
Makes 6

Half a kilogram chicken mince
1 tsp garlic paste
5ml of ginger paste
Two green onions, trimmed and thinly sliced
1 tsp salt
3 tsp chilli flakes
1 egg
Half a dozen rice paper wrappers
Frying oil, to fry in
Your favorite spicy sauce, to serve

Put the chicken mince in a bowl, then add the ginger and garlic paste, diced scallions, salt and crushed chillies.

Introduce the egg and mix until everything is well combined.

Get a lipped plate and fill it with some cold water.

Dunk a rice paper sheet in the water and soak until soft – this will take only a few seconds.

Lay the paper on a board, add approximately one-sixth of the mixture on half of the paper, then spread it out thinly, ensuring a centimeter border.

Fold the other half of paper over the 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 skillet so that it covers the surface.

Place over high heat and, when sizzling, gently lower in 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.

Continue with the rest of the parcels.

Present hot or at room temperature with your favourite hot sauce.