Asian Chips And Salsa – a delicious recipe with egg roll wraps, vegetable oil, red wine, brown sugar, five-spice powder, red onion. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oil to 350u00b0F.
2
Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces.
3
Fry in the vegetable oil until bubbled and golden.
4
Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat.
5
Season with salt and pepper while still hot and keep them warm.
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
Peel, de-seed and dice the tomatoes.
8
Add them to the red wine vinegar mixture and bring the mixture to the boil.
9
Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste.
10
Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.
93
kcal
Calories
3
g
Fat
14
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (12 ounce) package egg roll wraps, vegetable oil, for frying, 1/3 cup red wine, 1 ounce packed brown sugar, and more.
Yes, Asian Chips And Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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