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1
In a small bowl, combine the dried shrimp and scallions.
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2
Set aside near the stove.
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3
Follow the instructions in How to Make Rice Sheets on page 155 to prepare each rice sheet.
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4
After pouring the batter into the baking pan and spreading it out to cover the entire surface of the pan, let the batter set for 5 to 10 seconds.
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5
Then sprinkle one-third of the shrimp and scallion mixture on the surface.
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6
Cover and cook the rice sheet for 5 minutes, or until translucent and set.
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7
Remove the pan from the steamer tray or pot, if poaching, and cool for 2 to 3 minutes on a rack, until cool enough to handle the rice sheet.
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8
Meanwhile, lightly oil a plate.
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9
Remove the rice sheet from the pan as directed on page 155 and place it on a work surface with the smoother bottom-side down.
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10
Gently roll up the rice sheet as you would a scroll of paper.
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11
If you roll it up too tightly, it will be too heavy, so leave it loose in the center.
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12
Aim for 1-inch-diameter rolls.
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13
Place the finished roll on the prepared plate, seam side down, before making another one, washing and drying the pan first.
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14
If you are not serving the rolls right away, lightly coat them with oil to prevent drying, cover with plastic wrap, and set aside at room temperature for up to 4 hours.
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15
They can be refrigerated but will harden, and the best way to revitalize them is by panfrying.
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16
Serve the rolls at room temperature.
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17
Or, warm them by steaming them for about 2 minutes, if needed.
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18
Use a knife to cut them into 1-inch pieces and return them to their plate.
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19
Drizzle on the sweet soy sauce and finish with a sprinkling of the sesame seeds.
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20
Present with the chile garlic sauce.
