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Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 2 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.
Open up those crunchy WATER CHESTNUTS, drain away the liquid and pop them into a large bowl. Add the pork mince, SAN CHOY BOW SAUCE, and cutted noodles. Combine it together.
Divide the mixture into small portions and roll into compact balls.
Heat the vegetable oil in a large non-stick frying pan over medium heat. Add the pork balls and cook for 2-3 minutes on one side, or until golden underneath.
While the pork is cooking, dip a sheet of rice paper into hot water for about 10-15 seconds.
Quickly lay the rice papers over the top of each scoop of filling, pressing down gently so they adhere.
Add a small splash of water, then cover with a lid.
Cook for 5 minutes, or until the pork is cooked through and the rice paper is tender.
For the dipping sauce, combine the soy sauce and vinegar, Marion’s Kitchen Crispy Chilli Oil, then add the CRUSHED PEANUTS.
Serve the dumplings hot with a sprinkle of spring onion and with the dipping sauce on the side.