Peanut Butter Egg Rolls

Ingredients

• 8 egg roll wrappers
• 6 oz firm tofu, crumbled
• 3 oz shiitake or button mushrooms, finely chopped
• 1 1/2 lb green cabbage, thinly shredded
• 5 cups water
• 1 1/2 tsp salt, divided
• 2 Tbsp neutral oil, divided
• 1 clove garlic, finely chopped
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 1 1/2 tsp toasted sesame oil
• 1 Tbsp dark soy sauce
• 2 green onions, shredded
• 2 Tbsp smooth peanut butter
• 1 egg, beaten
• Sweet-and-sour sauce and hot mustard, for serving
• Neutral oil, for frying

Directions

1. Heat 1 tablespoon oil in a wok. Stir-fry garlic, tofu, and mushrooms 3 to 4 minutes. Add 1 teaspoon salt, sugar, white pepper, sesame oil, and dark soy sauce. Cook 1 minute more; cool.
2. Bring water, remaining salt, and remaining oil to a boil. Blanch cabbage 2 to 3 minutes. Cool, then squeeze very dry.
3. Combine tofu mixture, cabbage, green onions, and peanut butter.
4. Fill and seal wrappers as described in the original recipe.
5. Fry at 325 F for 4 to 5 minutes, until golden. Drain; serve with sauces.