Asian Chips And Salsa

1. 1

   Preheat the oil to 350u00b0F.

2. 2

   Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces.

3. 3

   Fry in the vegetable oil until bubbled and golden.

4. 4

   Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat.

5. 5

   Season with salt and pepper while still hot and keep them warm.

6. 6

   Heat the red wine vinegar with the brown sugar, the five-spice powder (equal parts cinnamon, pepper, cloves, fennel seeds, star anise) and the red onion in a saucepan over a medium heat.

7. 7

   Peel, de-seed and dice the tomatoes.

8. 8

   Add them to the red wine vinegar mixture and bring the mixture to the boil.

9. 9

   Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste.

10. 10

    Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.

* Per serving · 4 servings · Values may vary.