For baked shrimp rolls, grind the shallots or scallions together with the bamboo shoots, water chestnuts, shrimp, egg and rice wine in a mortar or food processor. Remove the crusts from the toast slices and quarter them into small triangles. Now spread the toast slices about finger-thick with the shrimp-bamboo farce and sprinkle so densely with sesame or flax seeds that the entire surface is covered with them. Heat a generous amount of oil in a wok or cast iron skillet. Place shrimp buns coated side down and fry until golden and crispy. Lift out, drain on paper towels and serve with hoisin sauce arranged in small bowls.
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