Egg Roll Dipping Sauce

READY IN: 40mins
Recipe by byZula

This is similar to the sauce from 'the Cheesecake Factory'.

Top Review by Veronica144

I 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, I 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!!

Ingredients Nutrition


  1. Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender.
  2. Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped.
  3. They should be about half the size of a grain of rice.
  4. 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. Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
  6. Pour blended sauce into small bowl and add oil. Stir by hand. Cover and refrigerate at least 30 minutes before serving.

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