Rice noodle roll

First, make the rice noodle sauce by pouring 17g of light soy sauce, 1.5g of chicken bouillon, 3g of sugar, 1.5g of seafood soy sauce, 2.5g of oyster sauce, and 1g of sesame oil into a pot, add 100g of water, and cook for 10 minutes.

Mix 40g of glutinous rice flour, 35g of tapioca starch, and 5g of cornstarch evenly, add 200g of water, and stir the rice noodle batter evenly.

Peel the shrimp (you can cut the shrimp into large pieces), season with salt and black pepper, and marinate for 10 minutes, then steam until cooked. Chop the green onions into small pieces and set aside.

Prepare a stainless steel plate, brush with oil, pour the rice noodle batter into the plate, and add chopped green onions and shrimp (just enough for the batter to cover the plate). The thinner, the better it tastes. Add water to the pot and steam the batter until small bubbles appear on the surface, then roll it up.

Steam the prepared rice rolls for another 2 minutes, then add the rice roll sauce after removing them from the pot.