Ingredients
-
1/2
-
2/3
-
2
-
2
-
1
-
1
-
1
-
4
-
1
-
1/2
-
1/2
-
1
-
1/4
-
-
Directions
Egg Roll Dipping Sauce, This is similar to the sauce from ‘the Cheesecake Factory’ , used to go to Cheesecake Factory to have the eggrolls and cilantro dipping sauce UNTIL I found this recipe!!! It is AWESOME! Thank you so much for posting!! I’ve made it many times and here are some suggestions instead of the white and balsamic vinegars, I put in equal amounts of apple cider vinegar I also increased the tamarind pulp to about 2-3 tsp, which gives it an extra zest I omit the black pepper and use cayenne instead When I don’t have powdered saffron on hand, use a little of Goya’s Sazon con Azafran Yummy! I’ve omitted the cumin several times b/c I didn’t have on hand still turned out wonderfully I decrease the honey to about a 1/3 c so it’s not too sweet Also, I found out the hard way that if you let your hand slip on the cashews, it changes the whole consistency and you end up with a thick cream rather than a sauce Still yummy, but not for dipping This sauce is very versatile and I rarely use it for eggrolls anymore I’ve used it as a stir fry sauce for chicken and veggies and also as a salad dressing! Everyone that’s tried it LOVES it Thanks again!!, used to go to Cheesecake Factory to have the eggrolls and cilantro dipping sauce UNTIL I found this recipe!!! It is AWESOME! Thank you so much for posting!! I’ve made it many times and here are some suggestions instead of the white and balsamic vinegars, I put in equal amounts of apple cider vinegar I also increased the tamarind pulp to about 2-3 tsp, which gives it an extra zest I omit the black pepper and use cayenne instead When I don’t have powdered saffron on hand, use a little of Goya’s Sazon con Azafran Yummy! I’ve omitted the cumin several times b/c I didn’t have on hand still turned out wonderfully I decrease the honey to about a 1/3 c so it’s not too sweet Also, I found out the hard way that if you let your hand slip on the cashews, it changes the whole consistency and you end up with a thick cream rather than a sauce Still yummy, but not for dipping This sauce is very versatile and I rarely use it for eggrolls anymore I’ve used it as a stir fry sauce for chicken and veggies and also as a salad dressing! Everyone that’s tried it LOVES it Thanks again!!
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Steps
|
1
Done
|
Combine Cashews, Cilantro, Garlic, Green Onions, Sugar, Black Pepper and Cumin in a Food Processor or Blender. |
|
2
Done
|
Blend With Short Bursts Until the Mixture Is Well Blended. the Cashews and Garlic Must Be Well Chopped. |
|
3
Done
|
They Should Be About Half the Size of a Grain of Rice. |
|
4
Done
|
Combine the Vinegars, Honey, Tamarind and Saffron in a Small Bowl. Heat Mixture For About 1 Minute in Microwave and Stir Until Tamarind Pulp Dissolves Completely. |
|
5
Done
|
Pour Tamarind Mixture Into Blender or Food Processor With the Cashew Mixture and Mix With Short Bursts Until Well Combined (about 20 Seconds). |
|
6
Done
|
Pour Blended Sauce Into Small Bowl and Add Oil. Stir by Hand. Cover and Refrigerate at Least 30 Minutes Before Serving. |
