asian inspired

Today I hosted lunch for six great friends. The table was inspired by these Asian plates and bowls Jilly scored from a local thrift store. In fact everything except the glasses and pink runners, came from Savers or Goodwill. We both grew up shopping second hand stores, never dreaming it would someday be cool. In our minds, we've always been ahead of the times!

I served won ton soup with mushrooms and bamboo shoots, lettuce wraps, avocado egg rolls with tamarind dipping sauce, and a key lime tart for dessert. Here's the recipe for the egg rolls. These little babies do not disappoint!

Tamarind Sauce

1/4 C cashews
2/3 C fresh cilantro leaves
2 cloves garlic
2 green onions
1 T sugar
1 tsp ground pepper
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 C honey
1/2 tsp tamarind pulp (or substitute 1/4 C raisins)
1/4 C olive oil

Combine all in food processor until smooth. You can freeze leftovers for up to 8 weeks.

Egg rolls

2 T sun dried tomatoes
1 large avocado
2 T minced red onion
chopped, fresh cilantro
pinch of salt
egg roll wrappers

Gently combine the avocado with the tomatoes, red onion, cilantro, and pinch of salt. Be careful not to smash the avocados. Place 1/3 of the filling into an egg roll wrapper. Look at the back of the egg roll wrapper package for more directions. Fry egg rolls in a deep fryer or pan over med heat for 3-4 minutes.

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