Baked Tofu And Vegetable Egg Rolls

By Food52
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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

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