Asian Salsa with WonTon Chips

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Serves 4 - 6

WonTon Chips:

  • 12 wonton wrappers, cut diagonally into halves

  • ½ teaspoon garlic salt

  • ⅛ teaspoon powdered ginger

Asian Salsa:

  • 1 cup English cucumber, small dice

  • ½ cup red bell pepper, small dice

  • ½ cup green bell pepper, small dice

  • ½ cup scallions, thinly slices

  • ⅓ cup fresh cilantro, coarsely chopped

  • 3 tablespoons soy sauce

  • 1 garlic clove, minced

  • 1 tablespoon fresh ginger, minced

  • 1 teaspoon sesame oil

  • ½ teaspoon crushed red pepper


For the Chips, coat each wonton half lightly with nonstick cooking spray and sprinkle with garlic salt and ginger. Arrange the wonton halves in a single layer on a baking sheet. Bake at 375oF for 4 to 6 minutes or until light brown and crisp, turning halfway through the baking process. Remove to a wire rack to cool.

For the Salsa, combine the cucumbers, bell peppers, scallions, cilantro, soy sauce, garlic, ginger, vinegar, sesame oil, and red pepper in a bowl and mix well. Chill, covered, until serving time. Serve with the chips.


Get additional recipes and more in Chef Keith’s Book, available now on Amazon.

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