Steamed Rice Rolls

Instructions

1. Prepare the batter
   In a large mixing bowl, combine rice flour, tapioca starch, salt, and water. Whisk until the mixture is smooth with no lumps. Add 1 tablespoon of vegetable oil and mix well. Let the batter rest for 15 minutes.
2. Prepare the filling
   If using shrimp or pork, season with a pinch of salt and white pepper. For shrimp, chop into small pieces. For ground pork, mix with a bit of soy sauce and sesame oil. Set aside.
3. Set up steaming station
   Find a flat tray or plate that fits inside your steamer. Brush it lightly with oil. Bring water in your steamer to a rolling boil over high heat.
4. Steam the rice sheets
   Stir the batter well before each use. Pour a thin layer (about 1/4 cup) of batter onto the oiled tray, tilting to spread evenly. If using fillings, sprinkle a small amount evenly over the batter. Steam for 5-7 minutes until the sheet is translucent and fully cooked.
5. Roll the rice sheets
   Remove the tray from the steamer. Let it cool slightly for about 30 seconds. Use a spatula or dough scraper to carefully loosen the edges of the rice sheet. Roll it up gently from one side. Transfer to a serving plate.
6. Prepare the sauce
   While steaming the rice rolls, mix soy sauce, oyster sauce, sugar, and 2 tablespoons of water in a small bowl. Heat in microwave for 20 seconds or in a small saucepan until warm.
7. Serve
   Cut the rolled rice sheets into 1-2 inch segments. Drizzle with the sauce, sesame oil, and garnish with chopped scallions. Serve immediately while still warm.