Pickled Ginger Salsa with Wonton Chips Recipe

My sister -in -law is a fly by the seat of her pants kind of girl. If something can wait, she will put it off until the very last minute, and then scramble to get it done. There is usually a pretty good story that goes along with her procrastination. Like the time…

~ she came bustling through the door out of breath and a little late,  to a family gathering we were having with this Pickled Ginger Salsa and Crisp Wonton Chips. A cloud with the fragrance of deep fried wonton skins trailed behind my sister in law wherever she went. Her clothes, hair, and whole being reeked of oil. I can’t help but  chuckle a bit in my head as I type this remembering how  we all laughed together about how much she stunk!

You see, my sister- in- law fried the chips just before the party started and ran out of time for a shower (or change of clothes).  It was pretty funny, and a memorable family moment. But even more memorable, was how amazing that Pickled Ginger Salsa tasted when we scooped up that first bite. If you are a fan of homemade tortilla chips (who isn’t), then you will easily fall in love with these homemade wonton chips.

It’s not very often that I eat fried foods, but let me tell you, the chips are worth the splurge. Crisp and salty, they are the perfect complement to the sweet and spicy flavors you’ll find in the salsa.

Summer barbeque season is upon us, and if you are looking for a little something different to bring and share with your friends, I think you will really enjoy this one. Just remember to allow enough time for a shower.

Crisp Wonton Chips with Pickled Ginger Salsa

For a  healthier option, you could substitute the convenience of  store-bought chips, and if I were doing that, I would recommend Food Should Taste Good Multigrain Chips, or Garden of Eaten Blue Corn Tortilla Chips.

1 (10-ounce) jar pickled ginger root

Juice of 1 1/2 limes

2 tablespoons sesame oil

4 tablespoons rice wine vinegar

1 tablespoon honey

6-8 cloves garlic, minced

2 tablespoons soy sauce

6 plum tomatoes, diced

3 green onions(green part only), finely chopped

2/3 cup chopped cilantro

1/2 teaspoon salt

1  package egg roll wrappers (usually 25 in a package)

Canola oil for frying chips

Combine Pickled ginger and next 7 ingredients in a food processor and blend until smooth. Mix in tomatoes, green onions, cilantro, and salt.

Heat canola oil in a deep fryer or in a cast iron skillet to 350 degrees. (If using a cast iron skillet, fill with 2-inches of canola oil).

Cut egg roll wrappers into 1-inch strips.

Fry egg roll wrapper strips in batches until golden brown. Drain on paper towel lined baking sheet and sprinkle with salt.

10-12 servings


13 thoughts on “Pickled Ginger Salsa with Wonton Chips Recipe”

  1. these look great love the little story on your sisinlaw…too funny~ I love homemade chips…takes too long though for sure for a party, not sure people appreciate the trouble…lol that have no idea what time it takes lol! very nice salsa
    .-= pegasuslegend´s last blog ..Mexican Lasagna Italian Style? =-.

  2. I’m chuckling because your SIL sounds just like a segment of my extended family. My aunt and her entire family are JUST this way – and there’s always a story, a missed flight, and the last time I saw them, last minute drama when they orchestrated a wedding. Never a dull moment 🙂 Anyway, speaking of never dull, this salsa looks and sounds amazing! I love pickled ginger but never get around to using it much – I love how you put it into this salsa!
    .-= Liren´s last blog ..Wrong Side Up = Oh So Right =-.

  3. it seems like every family has a procrastinator! at least there is always a good story that goes with it. Lovely salsa, I never used wontons as chips but they certainly look really good especially with that Asian flavored salsa! I am always looking for some new entertaining ideas, and this one is a keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.