Vegetarian Spring Rolls

A vegetarian take on a traditional Chinese pork spring roll recipe.

Egg roll wraps
1 ounce dried sliced shiitake mushrooms
1, 14 ounce package extra firm tofu
1/4 head cabbage, finely shredded, about 1/8-inch thick
8 scallions, cut into 2-inch lengths, then sliced lengthwise into shreds
2 carrots, cut into 2-inch lengths, then sliced lengthwise into 1/8-inch pieces
4 eggs, divided
3/4 cup plus 1 tablespoon peanut oil, divided
6 tablespoons tamari, divided
1 1/2 teaspoons red pepper flakes, divided
2 1/2 teaspoons sesame oil, divided
1 tablespoon corn starch
1 1/4 teaspoons fine sea salt, divided
3 cloves garlic
1 teaspoon rice wine vinegar or cooking sherry

View the full recipe at With Vinegar and Honey →