Nadiya Hussain’s chicken half-moons and rice paper tteokbokki

I keep plenty of rice paper at home because it can be used in a wide variety of ways and is delicious fried. These half-moons are filled with an aromatic chicken mince, while tteokbokki is a Korean dish of chewy rice tubes often cooked in a stew; they are not always easy to find, so I make my own.

For the rice paper tteokbokki (Prep 5 min, Cook 20 min, Makes 12) you need a 134g pack rice paper spring roll wrappers, 3 tbsp oil, 6 garlic cloves peeled and finely chopped, 3 tbsp gochujang paste and 2 tbsp soy sauce; to serve, sesame oil, spring onions and sesame seeds.

Dunk each sheet of rice paper in a lipped plate or shallow bowl of cold water until soft, roll into a log, cut in half and set aside. Heat the oil in a wide pan over medium heat, fry the garlic until it turns brown, then add 750ml cold water, gochujang and soy sauce and boil for five minutes.

nadiya hussain, tteokbokki, rice paper, chicken mince, gochujang, soy sauce, garlic, spring onions, sesame oil, sesame seeds