I use a lot of rice paper and always have plenty at home, because it can be used in a wide variety of ways. It’s delicious fried, as are most things! These half-moons are filled with an aromatic chicken mince, while tteokbokki is a Korean dish of chewy rice tubes that are often cooked in a stew. They are not always easy to find, but I love them, so I make my own.

Rice paper tteokbokki (pictured top)

Prep 5 min
Cook 20 min
Makes 12

134g pack rice paper spring roll wrappers
3 tbsp oil
6 garlic cloves, peeled and finely chopped
3 tbsp gochujang paste
2 tbsp soy sauce

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

Dunk each sheet of rice paper in a lipped plate or shallow bowl of cold water, submerging them until soft. Roll each one into a log, then cut in half and set aside.

Put the oil in a wide pan on a medium heat and, when it’s hot, add the chopped garlic and fry. As soon as the garlic turns brown, add 750ml cold water, gochujang paste and soy sauce, and boil for five minutes.

Drop the rice paper rolls into the pan and cook for five to eight minutes, until the rolls are coloured and soft, and the liquid has thickened.

Serve with a drizzle of sesame oil and a sprinkling of sliced spring onions and some sesame seeds.

Chicken half-moons

Nadiya Hussain chicken half-moons.

Prep 5 min
Cook 30 min
Makes 6

500g chicken mince
1 tsp garlic paste
1 tsp ginger paste
2 spring onions, trimmed and thinly sliced
1 tsp salt
3 tsp chilli flakes
1 egg
6 rice paper circles
Vegetable oil, for frying
Hot sauce, to serve

Put the chicken mince in a bowl, then add the garlic and ginger pastes, sliced spring onions, salt and chilli flakes. Add the egg and mix until everything is well combined.

Get a lipped plate or shallow bowl and pour in 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, spoon a sixth of the chicken mince mixture on one half of the paper, then spread it out thinly, leaving a 1cm border. Fold the other half of paper over the top of the filling, then fold back the border to seal. Repeat with with the remaining five rice paper sheets and filling.

Pour enough oil into the base of a frying pan so that it’s entirely covered. Put on a high heat and, when hot, gently lower in the half-moons two at a time and fry until crisp and golden. After a few minutes, gently flip over and cook on the other side. Repeat with the remaining half-moons.

Serve hot or warm with your favourite hot sauce.

  • These recipes are edited extracts from Nadiya’s Quick Comforts, by Nadiya Hussain, published by Michael Joseph at £28. To order a copy for £25.20, visit guardianbookshop.com