Dipping Sauce

1/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
Pinch ground saffron
1/4 cup olive oil

Dipping Sauce

Combine 1st 7 ingredients in food processor. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds). Pour sauce into bowl. and the oil and stir by hand. Cover and refrigerate at least 30 minutes.

Heat oil and fry eggrolls for 3 to 4 minutes or until golden brown. (Oil should cover the eggrolls). Cut diagonally across middle and serve with dipping sauce.