Asian Chips and Salsa Recipe

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Asian Chips and Salsa
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Ingredients:

Directions:

  1. Preheat the oil to 350°F.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 51.89 Kcal (217 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 7.7mg 0%
Potassium 228.6mg 5%
Total Carbs 9.91g 3%
Sugars 7.71g 31%
Dietary Fiber 1.3g 5%
Protein 1.05g 2%
Vitamin C 11.9mg 20%
Iron 0.1mg 0%
Calcium 16.7mg 2%
Amount Per 100 g
Calories 44.31 Kcal (186 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 6.58mg 0%
Potassium 195.19mg 5%
Total Carbs 8.46g 3%
Sugars 6.59g 31%
Dietary Fiber 1.11g 5%
Protein 0.89g 2%
Vitamin C 10.1mg 20%
Calcium 14.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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