Taste and adjust with more glaze, if needed. In a large bowl, toss roasted Brussels with about 1½ tablespoons of glaze.Spread evenly (cut-side down) on sheet tray and roast in oven for 12 minutes or until tender but not mushy. For the Brussels sprouts, in a medium bowl, toss Brussels sprouts with olive oil and salt.If sauce is too thick, add another 1 to 2 tablespoons water-consistency should be a little looser than a vinaigrette. Remove from heat and let cool so it’s just warm rather than hot, then transfer to a blender and purée for 4 minutes, scraping down sides several times to make sure all ingredients get fully incorporated.Increase heat to medium-high to bring to a boil, reduce heat to low, and simmer for 5 minutes more. Add tamarind, guajillo, chiles de árbol, date, and 1 tablespoon water. Carefully add tomato slices and cook for another 10 minutes until slices are very soft and falling apart.
The garlic should be soft and easily pierced with a fork. Stir the smooth pulp together with the orange juice, orange rind, verjuice or vinegar, mirin (if using), mustard and sugar. Squeeze the soaked pulp to make a pulped mixture. Leave it to soak for about 10 minutes until it softens. Slowly cook garlic in oil until barely golden brown in color, 15 to 20 minutes. Soak the tamarind pulp in 1/2 cup warm water. Stir well to combine, then set aside until needed. Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.
For the tamarind glaze, into a medium saucepan over low heat, add oil and garlic. Preparation To make the tamarind sauce, put all of the ingredients in a bowl with 2 tablespoons water. Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.
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