Shrimp Rice Noodle Rolls

• 36 medium shrimp (about 1 pound), peeled and deveined
• 1/4 teaspoon salt
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• 2 teaspoons canola oil
• 1 1/4 cups Rice Sheet Batter (page 154)
• 1/2 cup Sweet Soy Sauce (page 217)
• 1 to 2 tablespoons thinly sliced scallion (green part only)
• Chile Garlic Sauce, homemade (page 216) or store-bought (optional)

1. Toss the shrimp with the salt.
2. Put in a strainer, rinse under cold water, then transfer to a paper towel and blot dry.
3. Put the shrimp in a bowl and coat well with the oyster sauce and sesame oil.
4. Set aside for 30 minutes to marinate.
5. Heat the canola oil in a medium skillet over medium-high heat.
6. Add the shrimp and cook, stirring a few times, for about 1 minute, or until just cooked through.
7. Transfer to a bowl and set aside to cool.
8. Prepare the rice sheets using the instructions in How to Make Rice Sheets on page 155.
9. You can make the rolls in between making each sheet, while the sheets are still warm, or after they are all done and completely cool.
10. However, the rolls seal best when the sheet is warm.
11. Before assembling the rolls, lightly oil a plate.
12. Cut a rice sheet into 4 (3 1/2 inch) squares.
13. Line 3 shrimp up in a horizontal row along the lower edge of one of the squares.
14. Bring up the lower lip of the sheet and roll it over, along with the shrimp, to close.
15. There should be a 1/2 inch overlap of rice sheet when you are done.
16. Place the finished roll on the plate, seam side down, and repeat with the other squares before moving on to the next rice sheet.
17. Use a new oiled plate after filling one up.
18. It is fine for the rolls to touch.
19. When making the rolls in advance, lightly coat them with oil to prevent drying.
20. Cover and set aside for up to 3 hours.
21. They can be refrigerated for up to 8 hours and returned to room temperature before steaming.
22. Put the plates of rolls in steamer trays and steam over boiling water (see page 17 for guidance) for 3 to 4 minutes, until the rolls are soft and heated through.
23. Remove the plates from the steamer trays or keep them in the trays and bring to the table.
24. Keep the rolls whole or cut them into thirds, so that there is one shrimp in each section of each roll.
25. Pour the sweet soy sauce over the rolls (it will pool on the plate) and garnish with the scallion.
26. Serve immediately with the chile garlic sauce.
27. Use both chopsticks and spoons to eat these rolls, lest the shrimp slip out of the wrapper.

shrimp, salt, oyster sauce, sesame oil, canola oil, rice sheet batter, sweet soy sauce, scallion, garlic sauce

Taken from www.epicurious.com/recipes/food/views/shrimp-rice-noodle-rolls-379792 (may not work)