The holiday festivities are over and done with and seem like distant memories now. What’s next? For those hibernating in cold-weather climates, these next few months can be cold, dark, and long, but it does not have to be lonely. There are so opportunities to get together with friends to indulge on dishes of comforting lip smacking and finger lickin’ delectables as well as throw back a few cold ones. Right? Let’s see, there are the Golden Globes this Sunday, the U.S. Figure Skating Championships next weekend (for all you fellow figure skating fans), Oscars next month – oh, and that small sporting event called the Superbowl in a couple of weeks.
Anyway, some variation on chips and dip is always present in the line-up of goodies. I’ve come up with my twist on chips and dip. It’s really easy and you’ll find yourself suppressing the urge not to down the whole bowl of salsa. The tangy sweet kimchi salsa is perfectly paired with the light nutty crispy chips. Remember, not all kimchi are created equally, so adjust seasonings according to your taste.
Chips and Kimchi Salsa
Makes about 1 cup of salsa and a batch of chips
About 1 cup finely chopped kimchi, rinsed and drained
2 teaspoons sesame oil
1 Tablespoon mirin
1 green onion, sliced thinly
1/2 cup finely diced apple (about 1/2 an apple)
1 teaspoon rice vinegar
1/2 teaspoon sugar (if needed)
10 sheets eggroll wraps (yields about 40 chips)
Cooking oil for deep frying (canola oil works perfectly)
1 – In a medium sized bowl, mix together kimchi, sesame oil, mirin, green onion, apple, and vinegar. Taste. If you prefer it a little sweeter, add sugar. Cover and set aside in the refrigerator.
2 – Cut eggroll wraps in quarters on a diagonal to make triangles.
3 – Fill a medium saucepan or frying pan with 3/4-inch to 1-inch of cooking oil. Heat the oil over medium heat to about 350°F. Slide in individual triangles into the hot oil. Do not overcrowd and work in small batches. Flip the chip once it is light gold. Let cook for about another 30 seconds or until they are golden brown. Let drain and cool on a plate lined with paper towels. You’ll have to work quickly…they do not take long to cook!
Notes: For the apple, I prefer Fuji apples for its sweetness and bright flavor. Also, I used Nasoya egg roll wrappers for the chips. They are a little thicker than wonton skins or gyoza skins and are a little sturdier especially when they are fried.
