Golden crispy rice paper triangles with San Choy Bow pork filling - 1 Golden crispy rice paper triangles with San Choy Bow pork filling - 2 Golden crispy rice paper triangles with San Choy Bow pork filling - 3 Golden crispy rice paper triangles with San Choy Bow pork filling - 4

These Crispy San Choy-kopita Rice Paper Triangles are the ultimate snack you didn’t know you needed. They bring together the savoury filling of San Choy Bow, with juicy pork, crunchy water chestnuts and soft vermicelli noodles. Each bite is wrapped in crispy golden rice paper. They’re air-fried for a crunchy finish without the mess of deep-frying. With help from the Marion’s Kitchen San Choy Bow Meal Kit, they’re easy to make and packed with flavour. Perfect for entertaining or a delicious snack with a twist.

Marion’s Kitchen San Choy Bow Meal Kit

– SAN CHOY BOW SAUCE

– WATER CHESTNUTS

– VERMICELLI NOODLES

– CRUSHED PEANUTS*

20 rice paper sheets

2 egg

100ml water

500g pork mince

3 garlic cloves, finely chopped

Oil spray

For the dipping sauce:

½ cup sweet chilli sauce

2 tbsp Marion’s Kitchen Crispy Chilli Oil

*Crushed peanuts (from the San Choy Bow kit)

  • Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Soak for 3 minutes or until softened but still slightly firm. Drain, rinse under cold water and cut into shorter lengths using scissors or a knife. Set aside.
  • Heat a little oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the pork mince and stir-fry until almost cooked through.
  • Drain the water chestnuts and add them to the pan along with the vermicelli noodles. Pour in the San Choy Bow sauce from the kit. Toss everything together and allow to simmer for 2-3 minutes or until the mince has absorbed the sauce. Set aside to cool slightly.
  • In a wide bowl , whisk together the egg and 100ml water. This will help seal and crisp up the rice paper.
  • Dip 2 rice paper sheets into the egg mixture, making sure both sides are moistened. Layer the 2 rice paper together and place it flat on a clean board or plate .
  • Add 1 tablespoon of the pork mixture to the centre. Fold in the sides and roll to form a triangle shape, like you would with spanakopita. Lightly brush or spray with oil. Sprinkle with sesame seeds if you like.
  • Repeat with the remaining filling and rice paper.
  • Place triangles in a single layer in your air fryer basket. Air-fry at 200°C for 14 minutes, flipping halfway, or until crispy and golden.
  • To make the dipping sauce, combine sweet chilli sauce, crispy chilli oil , and a sprinkle of crushed peanuts.
  • Serve the triangles hot with the dipping sauce on the side.