Ingredients for Egg Roll Dipping Sauce
- 1 cup raw cashews
- 1/2 cup packed fresh cilantro
- 2 cloves garlic
- 2 green onions
- 2 tablespoons sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- White Vinegar
- Balsamic Vinegar
- 1 tablespoon tamarind paste
- 2 tablespoons honey
- a pinch saffron threads
- Olive Oil
- 2 tablespoons rice vinegar
- 1 tablespoon white wine vinegar
- 1 tablespoon sesame oil
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How to Make Egg Roll Dipping Sauce
- Roughly chop 1 cup of raw cashews, 1/2 cup packed fresh cilantro, 2 cloves garlic, and 2 green onions.
- Combine the chopped cashews, cilantro, garlic, green onions, 2 tablespoons sugar, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin in a food processor.
- Process in short bursts until the mixture is finely chopped, resembling a coarse paste. (The cashews should be very finely chopped, almost a rice-grain size.)
- In a small saucepan, whisk together 2 tablespoons rice vinegar, 1 tablespoon white wine vinegar, 2 tablespoons honey, 1 tablespoon tamarind paste, and a pinch of saffron threads.
- Heat the vinegar mixture over low heat for 1 minute, stirring constantly, until the tamarind pulp is completely dissolved.
- Add the warm vinegar mixture to the food processor with the cashew mixture. Process in short bursts until smooth and well combined.
- Pour the blended sauce into a small bowl and stir in 1 tablespoon of sesame oil.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will thicken as it chills.
- Serve chilled with your favorite egg rolls or appetizers!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
627g
Fat
69g
Carbs
60g
