Wrap~and~roll green chilies with tomato-coriander sauce
I always have most of these items in my pantry. I love the crunch of fried wontons and who doesn't love cheese and chilis. Was a natural match but the dipping sauce is always the key. It makes the dish. Try to make it 3 days ahead to let the flavors meld but at least the day before, then warm through. Fry the wontons and watch them disappear. This could not be any easier but it packs a nice punch.
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