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Appetizer
Asian
15 - 20 servings
15 minutes
5 minutes
A fun and different form of Chips n' Salsa that uses up left over won ton wrappers.
1 mango, peeled and diced
1 large organic tomato on the vine, cored and diced
1 organic bell pepper (red) seeded and diced
2 jalapeno peppers, seeded and minced
2 tablespoons organic ginger root, finely chopped
2 tablespoons cilantro, chopped
2 teaspoons minced garlic
2 tablespoons plum sauce
2 teaspoons Chinese Chili Sauce
1 teaspoon salt
1/2 teaspoon Chinese 5-Spice Powder
30 Wonton Wrappers
Cooking oil for deep frying
Combine the salsa ingredients in a medium bowl and mix well.
Cover and refrigerate for 1 hour for flavors to blend.
Mix the salt and Chinese 5-spice Powder in a small bowl.
Cut the Wonton wrappers into strips.
In a wok, heat oil for deep-frying to 350°F.
Deep-fry the Wonton strips, a few at a time, until lightly browned, 15-20 seconds on each side. Remove with a slotted spoon and drain on paper towels.
While strips are still hot, sprinkle lightly with the salt/5-spice mixture.
Serve the Wonton strips with salsa on the side.
Small diced salsa ingredients will make easier dipping with strips. Cut the strips wider for more generous salsa servings.
