Start by grating the Rooster potato and shallots using the coarse side of a grater. Finely chop the chili pepper and coriander leaves. Add everything to a bowl.
Beat the eggs until combined and add to the potato mix. Combine and season with salt and pepper.
Heat a non-stick frying pan over a medium heat with a drizzle of olive oil. Add 1 piece of rice paper and leave to cook for a minute. Drizzle over some extra olive oil and add ¼ of the potato mix on top of the rice paper. Place the lid on the pan and cook until the egg is set.
Flip the rice paper potato pancake and let it cook for 5 more minutes until golden brown. Remove from the pan and repeat with the other pieces of rice paper and remaining potato mix.
Cut the cucumbers into slices.
Serve the pancakes with a drizzle of sriracha, cucumber, and extra coriander leaves.
