Shrimp Rice Noodle Rolls

1 : Make the sauce by adding all the ingredients in a small saucepan and bringing it to a boil. Strain and let it cool down.

2 : Peel and devein the shrimp, rinse under cold water and pat dry with a paper towel.

3 : Marinate the shrimp with salt, white pepper, cornstarch, and water. Cover and refrigerate for 20 minutes.

4 : In a large steamer, add the shrimp and steam for 2-3 minutes until they turn pink. Transfer out and set aside.

5 : To make the rice noodle roll batter, combine rice flour, wheat starch, potato starch, water, and oil. Mix well.

6 : Pour enough batter to cover a thin layer of the pan. Steam for 2-3 minutes until the batter turns translucent and bubbly.

7 : Transfer out and let it cool for a minute until the pan is not hot to the touch.

8 : Add the cooked shrimp across the lower side of the noodle. Use a scraper or spatula to lift the edge up and over the shrimp, folding to form a roll.

9 : Drizzle with sauce and chili oil. Finish with chopped scallions. Enjoy!