Crispy Rice Paper Egg Bites: A Delightful Snack Recipe
Easy and Delicious Kkancho Eggs Made with Rice Paper
Experience the perfect harmony of chewy rice paper and tender boiled eggs! These Kkancho Eggs are a fantastic snack for kids and a great accompaniment for drinks for adults. Simply wrap boiled eggs in rice paper, pan-fry them until golden and crispy, then toss them in a mouthwatering sweet, sour, and spicy sauce. Finished with cheddar cheese and parsley, these Kkancho Eggs offer an explosion of flavor and an appealing look. Try making them today!
Main Ingredients
- 6 Boiled eggs
- 6 Sheets of rice paper
- 1.5 Slices of cheddar cheese (adjustable to taste)
- A pinch of dried parsley (for garnish)
- Ample cooking oil (for pan-frying the eggs)
Sweet, Sour, and Spicy Kkancho Sauce
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 2 Tbsp Ketchup
- 1 Tbsp Gochugaru (Korean chili powder, adjustable for spice level)
- 1 Tbsp Sugar
- 4 Tbsp Water
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 2 Tbsp Ketchup
- 1 Tbsp Gochugaru (Korean chili powder, adjustable for spice level)
- 1 Tbsp Sugar
- 4 Tbsp Water
Cooking Instructions
Step 1
Briefly dip a sheet of rice paper in warm water until pliable. Lay it flat on a clean kitchen towel. Place a boiled egg in the center and carefully wrap the rice paper around the egg, tucking in the sides to create a neat parcel. Ensure it’s wrapped snugly so the egg doesn’t roll out.
Step 2
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the rice paper-wrapped eggs in the pan and fry them until all sides are golden brown and crispy. Achieving a crisp exterior enhances the texture.
Step 3
In a separate small pan or pot, combine all the Kkancho sauce ingredients: soy sauce, vinegar, ketchup, gochugaru, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the sauce slightly thickens. This creates the delicious Kkancho sauce.
Step 4
Add the pan-fried eggs to the sauce pan. Reduce heat to low and quickly toss the eggs in the sauce, ensuring they are evenly coated. Continue to cook briefly until the sauce reduces and coats the eggs with a glossy sheen.
Step 5
Turn off the heat. Arrange the finished Kkancho Eggs on a serving plate. Generously top with torn or chopped cheddar cheese, and finally, sprinkle with dried parsley for garnish. Your delicious and visually appealing Kkancho Eggs are ready! Enjoy them while they are warm.
