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Pea Crisps

Salt & Vinegar Rice Paper rolls

40 mins
  • 100g vermicelli noodles
  • 12 rice paper wrappers
  • 1 mango, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 1/2 cup cooked chicken, shredded
  • 1 bag Salt and Vinegar Green Pea Harvest Snaps
  • 1/4 cup coriander
  • 1/4 cup mint
  • 1 lime, segmented
  • 1/4 cup sweet chilli sauce
  1. Place noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes, drain and set aside.
  2. Half fill a shallow bowl with warm water. Dip one rice paper wrapper at a time in water until softened, shake off excess liquid and lay flat on a bench.
  3. Fill with capsicum, mango, chicken, Harvest Snaps, noodles, herbs and a squeeze of lime. Fold over one end, then fold in sides and roll up to enclose. Repeat with remaining rice paper and fillings.
  4. Serve rice paper rolls with sweet chilli sauce and lime.

Featured Product:

Salt & Vinegar 200g


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