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1
To make the filling, in a bowl, combine the salt, the 1 teaspoon cornstarch, the 2 teaspoons water, and 1 1/2 teaspoons of the oil.
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2
Stir to dissolve the cornstarch.
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3
Add the chicken and stir to coat well.
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4
Set aside to marinate for 15 minutes, or cover and refrigerate for several hours, returning it to room temperature before cooking.
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5
Combine the remaining 1 tablespoon cornstarch, remaining 2 tablespoons water, the soy sauce, oyster sauce, sugar, and white pepper.
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6
Stir to dissolve the sugar.
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7
Set the seasonings aside.
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8
Heat 2 teaspoons of the oil in a medium skillet over high heat and add the chicken.
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9
Cook, stirring constantly, for about 45 seconds, or until the chicken has mostly lost its raw color.
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10
Transfer to a plate.
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11
Lower the heat to medium-high, add the remaining 2 teaspoons of oil, and then the mushrooms, carrot, and celery.
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12
Cook, stirring frequently, for about 2 minutes, until the vegetables are tender-crisp.
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13
Add the scallion, stir, and then return the chicken to the skillet.
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14
Combine well, then add the seasonings.
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15
Cook for about 30 seconds, stirring, or until the mixture has thickened.
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16
Transfer to a plate, spreading it out, and set aside to cool completely before using.
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17
Or, cover and refrigerate overnight, returning the filling to room temperature before using it.
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18
You should have 1 heaping cup.
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19
Prepare the rice sheets using the instructions in How to Make Rice Sheets on page 155.
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20
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.
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21
The rolls seal best when the sheet is warm.
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22
Lightly oil a plate.
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23
To assemble the rolls, cut a rice sheet into 4 (3 1/2-inch) squares.
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24
Center 1 1/2 tablespoons of filling along the midline of one of the squares.
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25
Bring up the lower edge of the rice sheet to partially cover the filling and roll to close.
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26
There should be about a 1/2-inch overlap of rice sheet when you are done.
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27
Place the finished roll on the oiled plate, seam side up, and repeat with the other squares before moving on to the next rice sheet.
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28
Oil a new plate and use after you have filled one up.
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29
It is fine for the rolls to touch.
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30
When making the rolls in advance, lightly coat them with oil to prevent drying, cover with plastic wrap, and set aside for up to 3 hours.
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31
They can be refrigerated for up to 8 hours and returned to room temperature before steaming.
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32
Before serving, 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.
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33
Remove the plate of rolls from the steamer tray or keep them in the trays and bring to the table.
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34
Keep the rolls whole or cut them into thirds with a knife or scissors.
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35
Liberally pour the sweet soy sauce over the rolls, letting it pool in the plates, then garnish with the scallion.
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36
Serve immediately with the chile garlic sauce.
