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Many home cooks use a lot of rice paper and make sure to have a good supply, since it can be used in a wide variety of ways. The fried version is particularly scrumptious, which is true for many foods! These crescent-shaped parcels are packed with an aromatic chicken mince, while tteokbokki is a popular Korean specialty of springy rice cylinders that are often cooked in a stew. Sourcing them can sometimes be tricky, but I love them, so I prepare them from scratch.

Homemade Rice Paper Tteokbokki (pictured top)

Prep Five min
Cook 20 minutes
Makes 12

One packet of dried rice paper sheets
3 tbsp oil
6 garlic cloves, minced after peeling
3 tbsp gochujang paste
2 tbsp soy sauce

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

Submerge each round of rice paper in a lipped plate of cold water, letting them soften.

Roll each one into a log, then slice into two and set aside.

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

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

Drop the rice paper rolls into the pan and allow to cook for several minutes, until the rolls are coloured and soft.

Top with a trickle of sesame oil and a scattering of thinly cut scallions and toasted sesame seeds.

Chicken Half-Moons

Prep 5 minutes
Cook 30 min
Makes six

500g chicken mince
One teaspoon garlic paste
One teaspoon ginger paste
2 spring onions, finely chopped
One teaspoon salt
Three teaspoons chilli flakes
1 egg
Half a dozen rice paper wrappers
Neutral oil, for frying
A chili sauce, to serve

Put the chicken mince in a bowl, then add the ginger and garlic paste, diced scallions, salt and red pepper flakes.

Introduce the egg and stir until fully incorporated.

Take a plate with a rim and pour in some cold water.

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

Lay the paper on a board, portion out some of the chicken filling on one half of the paper, then distribute it evenly, keeping a small edge.

Fold the other half of paper to encase the filling, then seal the border 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’s entirely covered.

Heat it up on a high setting and, when sizzling, carefully add the half-moons a couple at once and pan-fry until browned and crunchy.

Following a couple of minutes, carefully turn them and cook on the other side.

Repeat with the remaining half-moons.

Present hot or at room temperature with a side of chili sauce.