Asian Chips and Salsa

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oil to 350°F.
  • Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces.
  • Fry in the vegetable oil until bubbled and golden.
  • 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 hot and keep them warm.
  • 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.
  • Peel, de-seed and dice the tomatoes.
  • Add them to the red wine vinegar mixture and bring the mixture to the boil.
  • Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste.
  • Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.
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