Preparation

Who said rice paper is only for summer rolls? This recipe breaks all the rules, proving that these translucent sheets can shatter like the finest filo when kissed by hot air. The secret is in the double-wrap technique that creates layers of crackling texture.

Preparation Steps

1. Mix cream cheese, chopped kimchi, green onions, kimchi juice, sesame oil, and garlic powder in a bowl until well combined.
2. Fill a shallow dish with warm water. Quickly dip one rice paper wrapper for 2 seconds—just enough to make it pliable, not soggy.
3. Lay the wrapper on a clean surface and place a second dry wrapper directly on top. This double layer is crucial for that shattering crunch.
4. Place 1 tablespoon of filling in the center of the wrapper. Fold the bottom up over the filling, fold in the sides, then roll tightly to seal.
5. Repeat with remaining wrappers and filling. Lightly spray all sides of each rangoon with cooking spray.
6. Arrange in a single layer in the air fryer basket, making sure they don't touch. Work in batches if necessary.
7. Air fry at 375°F for 8-10 minutes, flipping halfway through, until golden and crispy.
8. Sprinkle with sesame seeds immediately after removing from the air fryer.

Serve with a drizzle of gochujang mayo or extra kimchi juice for dipping. The contrast between the delicate, crackling wrapper and the tangy, creamy filling is nothing short of alchemical transformation.