I had such a great time at our Mardi Gras themed Bunco last night!! When we last left off, I was in the process of making the avocado egg rolls. Here they are, all wrapped up before hitting the oil:

And voila!!! After being fried:

I cut them diagonally and put the dipping sauce in the center. Here they are at our host Annette's house:

I do have to say....they were pretty darn good. A bunch of people asked me for the recipe so I'll put it at the end of this post.

I also enjoyed these crab salad on endive that someone brought:

My friend Cathi and I:

Check out these homemade beignets....they were delicious!

After having a few appetizers, it was dinner time. I choose some jambalaya, shrimp cocktail and half of one of my egg rolls:

I thought about going back for seconds but I decided I'd rather have extra dessert. :) Plate one:

Plate two (I didn't end of eating the colorful cake on this plate - I would have had extreme sugar overload if I had):

With a tummy full of sweets, I decided it was time to call it a night. I had a great time.....thanks Annette!!
Avocado Egg Rolls (a la Cheesecake Factory's)
Makes 3 or 4 (Note: for the party I quadrupled the egg rolls and doubled the sauce - I had a lot of sauce left too)
Dipping Sauce:
1 Tbsp distilled white vinegar
1 tsp balsamic vinegar
1/2 tsp lime juice
1/2 cup honey
1 pinch saffron
1/2 cup chopped cashews
2 garlic cloves, minced
2 green onions, chopped
1 Tbsp sugar
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1/3 cup chopped cilantro leaves
1/4 cup olive oil
Egg Rolls:
1 very large avocado, peeled, pitted and diced
2 Tbsp chopped sun-dried tomatoes in oil, drained
1 Tbsp minced red onions
1/2 tsp chopped cilantro
1 pinch salt
3 to 4 egg roll wrappers
1 egg, beaten
3 to 4 cilantro sprigs
1. For sauce, put vinegars, lime juice, honey, saffron, cashews, garlic, green onions, sugar, pepper and cumin in a blender and puree. Remove to a bowl and stir in chopped cilantro and olive oil. Refrigerate until ready to use. *Note: if you want to do the sauce ahead, leave out the cilantro and stir in before serving.
2. For egg rolls, place diced avocado in a strainer and rinse gently in cold water to stop discoloration. Transfer to a bowl and gently stir in the sun-dried tomatoes, red onions, cilantro and salt.
3. Divide avocado filling evenly between egg roll wrappers. With one corner facing you, fold wrapper 1/4 of the way over the filling. Brush remaining corners and edges of wrapper with egg. Fold in sides and roll up wrapper to enclose filling.
4. Deep fry egg rolls in 375 degree oil for 3 to 4 minutes or until golden brown. Drain on a rack. Slice egg rolls diagonally across the middle and serve with dipping sauce and a sprig of cilantro on the plate.

Breakfast was an english muffin with Barney butter and cantaloupe. Check out the smiley face!

I took the kids to school and went to Zumba. I had a nice burn of 450 calories....not the 500 I like to get to in this class but I'll take it! Today is our day off from P90x, so no report about that. I think it's time to make lunch and get on with the day! Have a good one!


  1. You look very tall next to your friend. :-)

    Where did you purchase the P90X? From the informercial or elsewhere? It's on my wish list....

  2. I had to come find your egg roll recipe - this looks great! Love all of the veggies!


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