Asian Chips And Salsa Recipe – a delicious recipe with egg roll wrappers, red wine, brown sugar, pwdr, red onion. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oil to 350 degrees Fahrenheit.
2
Cut the egg roll wrappers into triangular, or possibly oval bite-sized pcs.
3
Fry in the vegetable oil till bubbled and golden brown.
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 warm.
6
Keep them hot.
7
Heat the red wine vinegar with the brown sugar, the five-spice pwdr (equal parts cinnamon, pepper, cloves, fennel seeds, star anise) and the red onion in a saucepan over a medium heat.
8
Peel, de-seed and dice the tomatoes.
9
Add in them to the red wine vinegar mix and bring the mix to the boil.
10
Once the mix has come to the boil, remove the pan from the heat and cold.
11
Season to taste.
12
Serve with grated fresh tofu on top of the salsa and minced scallions and cilantro on the chips.
2287
kcal
Calories
509
g
Carbs
125
g
Protein
CarbsProtein
* 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 6 ingredients. The key ingredients include: egg roll wrappers vegetable oil, for frying, 1/3 c. red wine, 1 ounce packed brown sugar, 1 tsp five-spice pwdr, and more.
Yes, Asian Chips And Salsa Recipe 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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