Asian Chips And Salsa Recipe
Servings: 6
Ingredients
- egg roll wrappers vegetable oil, for frying
- 1/3 c. red wine
- 1 ounce packed brown sugar
- 1 tsp five-spice pwdr
- 1 x red onion, chopped
- 500 gm tomato salt pepper
Directions
- Preheat the oil to 350 degrees Fahrenheit.
- Cut the egg roll wrappers into triangular, or possibly oval bite-sized pcs. Fry in the vegetable oil till bubbled and golden brown. Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat. Season with salt and pepper while still warm. Keep them hot.
- 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.
- Peel, de-seed and dice the tomatoes. Add in them to the red wine vinegar mix and bring the mix to the boil. Once the mix has come to the boil, remove the pan from the heat and cold. Season to taste.
- Serve with grated fresh tofu on top of the salsa and minced scallions and cilantro on the chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 59 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 82mg | 2% |
| Total Carbs 11.56g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.99g | 5% |
| Protein 0.91g | 1% |
