Baked Tofu and Vegetable Egg Rolls

Name: Baked Tofu and Vegetable Egg Rolls
Ingredients: 1 ounce dried shiitake mushrooms; Boiling water for soaking the mushrooms; 6 ounces tofu, pressed, baked, then shredded or julienned; 4 celery stalks, shredded or finely diced; 1 medium carrot, shredded; One 8-ounce can bamboo shoots, drained and thinly sliced; 4 scallions, white and light green parts only, thinly sliced; 2 tablespoons peanut oil, plus more for brushing; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon unseasoned rice vinegar; 1 teaspoon toasted sesame oil; Salt, to taste; Crushed red chile flakes, to taste; 1 tablespoon cornstarch; 3 tablespoons cold water; About 30 egg roll wrappers; Water for sealing the rolls

Baked Tofu and Vegetable Egg Rolls was pinched from <a href="http://food52.com/recipes/24793-baked-tofu-and-vegetable-egg-rolls" target="_blank">food52.com.</a>

INGREDIENTS

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1 ounce dried shiitake mushrooms

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Boiling water for soaking the mushrooms

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6 ounces tofu, pressed, baked, then shredded or julienned

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4 celery stalks, shredded or finely diced

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1 medium carrot, shredded

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One 8-ounce can bamboo shoots, drained and thinly sliced

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4 scallions, white and light green parts only, thinly sliced

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2 tablespoons peanut oil, plus more for brushing

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2 tablespoons hoisin sauce

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1 tablespoon soy sauce

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1 tablespoon unseasoned rice vinegar

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1 teaspoon toasted sesame oil

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Salt, to taste

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Crushed red chile flakes, to taste

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1 tablespoon cornstarch

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3 tablespoons cold water

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About 30 egg roll wrappers

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Water for sealing the rolls

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