Crispy San Choy-kopita Rice Paper Triangles
– SAN CHOY BOW SAUCE
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
*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.
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.
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.
Serve the triangles hot with the dipping sauce on the side.
