For the Egg Roll Dough

1. In the bowl of an electric mixer, using a paddle attachment, combine the flour, starch and salt.
2. Add in the eggs and water and mix until a stiff dough is formed.
3. Tightly cover the dough and let rest for 10 minutes.

For the Filling

1. While the dough is resting, heat a large skillet or wok over high heat.  Add the garlic oil and toasted sesame oil.
2. Add the tofu and saute until it starts to brown, then add the celery and cook for another minute until the celery starts to soften.
3. Toss in the slaw vegetables, the soy sauce and the green onions.  Cook, stirring constantly, until the vegetables have softened, about 2-3 minutes.  Set aside.

To Finish

1. Uncover the egg roll dough and cut it in half.  Return half to the bowl and recover tightly.
2. Divide the dough into 12 even pieces.  Cover the pieces with plastic wrap.
3. Lightly sprinkle starch onto a pastry board.  Take a piece of dough and roll it into either a rectangle for egg rolls or a circle for pockets. Using a large offset spatula or knife, lift the dough off of the pastry board to ensure it’s not sticking before adding the filling.
4. Brush the edges of the dough with egg.
5. Place some of the filling onto the lower half of the dough for egg rolls, or the center for pockets.
6. Roll the egg roll, pressing to seal the end.  Set aside seam side down.  If making a pocket, bring all the edges of the circle together and press to seal to form a pocket.  Set aside, seam side up.
7. Repeat with the remaining dough.
8. Fill a pot around 3 to 4-inches full of oil.  Over medium high heat, using a candy thermometer, bring the oil to 350°F.
9. Add several of the egg rolls/pockets to the oil.  Fry on both sides until golden brown.
10. Repeat with the remaining egg rolls/pockets.
11. Serve with your favorite dipping sauce or sweet and sour sauce.