An Asian Invasion Menu

Vacations, early Spring camping & a just plain busy schedule are to blame for my lack of updated posts and I apologize. I am back....with a new "girls night favorite" recipe! HOLY GUACAMOLE (Ok, not exactly, but it will satisfy your avocado craving)!

We hung at Em's house this week and were brought to life by the goodness her Avocado Egg Rolls and Thai Lettuce Wraps. (recipes to follow)

After dinner we all got caught up with each other. A few of us have been missing in action for a few weeks. Our teachers have been busy with end of the year stuff, sick kids, families and Hawaiian vacations have kept us apart. Lauren hosted a Bic Soleil Razor party so she gave us a bunch of goodies. The razors are amazing...best disposable ones I've ever used, and they even smell like coconut (perfect for Summer). Emily unveiled the couponing stockpile she has in her garage to us. Pretty impressive... Aaaaand I told stories of our trip to Hawaii, flash floods and wild boars...exciting stuff.

So, the recipes are as follows (you will NOT be disappointed!) If you've ever had the Avocado Egg Rolls at The Cheesecake Factory or the Lettuce Wraps at PF Changs, these might taste familiar ;-)

Lettuce Wraps (serves 4)
Ingredients:
2-3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions:Prep Time: 10 mins
Total Time: 25 mins1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you're ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16 Top with"Special Sauce".

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Avocado Egg Rolls (serves 2 as an appetizer)

dipping sauce:
3 -4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

egg rolls:
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
Directions:
1 Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2 Stir until tamarind is dissolved.
3 In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4 Pour mixture into a bowl and stir in oil.
5 Refrigerate until ready to use.
6 Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7 Distribute filling evenly onto center of each egg roll wrapper.
8 Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9 Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10 Repeat with remaining wrappers.
11 Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12 Drain on brown paper bags.
13 Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

Until next week...